Milo Bar
About this build
A Milo and Coco Pops centre sits on chocolate, with homemade caramel and a crisped-rice chocolate coating completing the giant bar.
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What the original account establishes
These notes distinguish the recorded result from quantities or settings the contributor did not specify. Follow each source link to the original passage.
- The caramel method introduces corn syrup and salt without separate quantities in the ingredient list. The listed glucose syrup is partly used in the cereal layer, and the cereal is measured only as a “large box”, with extra cereal added later. Those gaps prevent an exact reconstructed ingredient list. Source 1 · Source 2 · Source 3 · Source 4
Notes from the contributor
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Ingredients 750g Milo 800g chocolate melts 500g butter 50g glucose syrup 500g brown sugar 500g condensed milk 1 large box of coco pops Table spoon of vanilla essence
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1. Melt 400g chocolate and spread on the bottom of a large baking tray lined with baking paper and put in fridge to set for 10 minutes.
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The original account
MILO BAR
Ingredients
750g Milo
800g chocolate melts
500g butter
50g glucose syrup
500g brown sugar
500g condensed milk
1 large box of coco pops
Table spoon of vanilla essence
1. Melt 400g chocolate and spread on the bottom of a large baking tray lined with baking paper and put in fridge to set for 10 minutes.
2. Mix milo & coco pops together in a large bowl, melt a tablespoon of glucose syrup into 250 ml of boiling water and add to coco pop & milo mixture, stirring until mixed
3. Put mixture onto hardened chocolate base, compact into dome shape using spatula
4. Make caramel by : In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
5. Pour caramel mixture onto the top of cocopop dome, leave in fridge to set for 20 minutes.
6. Melt the remaining chocolate in a pot, remove from stove and stir in extra coco pops and then pour on top. Leave to set.
