# McVitie's Signature Caramel Milk Chocolate Rounds Biscuits, 109g ## Commerce action policy **Price:** £2.40 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/mcvities-signature-caramel-milk-chocolate-rounds-biscuits-109g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/mcvities-signature-caramel-milk-chocolate-rounds-biscuits-109g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** McVitie's **Price:** £2.40 GBP **GTIN:** 5000168003887 **Stock:** instock ## Summary McVitie's Signature Caramel Rounds is the caramel member of the McVitie's Signature line, a thin round under a milk chocolate coating with caramel in the build, in a 109g plate pack.Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten), milk, soya and sulphites. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.Two sweet layers and nothing bitter anywhere in it, so serve it with a strong brew rather than a sweet drink.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Common questions are answered in the detailed Q and A tab below. ## Description McVitie's Signature Caramel Rounds is the caramel member of the Signature line, a thin round under a milk chocolate coating with caramel in the build, in a one-hundred-and-nine-gram pack. Caramel changes the arithmetic of a coated round. On a plain thin round the chocolate is the only sweet element and the base is a quiet carrier; add caramel and you have two sweet layers working together with nothing between them to hold the line. That makes this a richer and shorter eat than the plain or dark Signature rounds, and it puts real weight on the drink you serve beside it. The Taste Profile Caramel: ●●●●○ (4/5) Butterscotch-leaning and the note that separates this from the rest of the Signature line. It arrives behind the chocolate and stays longest. Milk Chocolate: ●●●●○ (4/5) The coating and the first thing you meet. Sweet and dairy-led, with no bitterness to balance the caramel underneath. Biscuit: ●●●○○ (3/5) A thin round doing structural work. It has the least to say of the three components, which is by design. Teas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind McVitie's McVitie's is the largest name on any British biscuit shelf, and Signature is the tier it uses for smaller packs of thinner, neater biscuits. The whole range rests on a simple retail observation: a household buys a family pack of digestives for the kettle side and a small pack of something better finished for the tin. This caramel version is the richest end of that small-pack idea, and at one hundred and nine grams it is plainly not a weekly-shop pack. McVitie's is a long-established British biscuit brand; that is company heritage and not a claim about where this particular pack was made. The ingredient list, the allergen advice, the biscuit count and the net weight must all be read off the current UK pack. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying Weight: one hundred and nine grams. You are buying format and finish rather than volume. Two sweet layers: caramel under a milk chocolate coating means there is nothing bitter anywhere in the biscuit. That is the character of it and the reason the drink matters. What it is not: not a family pack, not a dunking biscuit and not a subtle one. It is a small rich biscuit for a plate at the end of an afternoon. How Does McVitie's Signature Caramel Milk Chocolate Rounds Biscuits, 109g Compare to: McVitie's Signature Dark Chocolate Rounds Biscuits, 109g: the same format and the same pack size at the other end of the sweetness scale. A dark coating brings cocoa bitterness and holds its position against a strong drink; this one brings caramel and needs the drink to do that work instead. Fox's Chocolatey Biscuits Milk Chocolate Rounds, 117g: the closest like-for-like on our shelf: a plain thin round under a milk coating, eight grams heavier. The Fox's round is the cleaner eat and this one is the richer. Cadbury Dairy Milk Fingers Salted Caramel Flavour Biscuits, 114g: the same caramel idea in a finger rather than a round, and salted rather than plain. The salt does the job that bitterness does elsewhere, which makes it the less cloying of the two. Ideal Serving Conditions A thin round with two sweet layers is the easiest biscuit here to serve and the easiest to over-serve. It needs no preparation, it punishes a warm room faster than a thick biscuit, and it needs a drink with some backbone more than any other round on this shelf. The Afternoon Plate Cool room temperature: straight out of a warm kitchen the coating softens and the caramel goes tacky, and the rounds mark the plate. Two per person, not more: these are rich for their size. Two is a pleasure and four is a reason to stop. With a strong brew: a proper builder's tea or a full-bodied Assam. Tannin is the only thing on the tray that answers two sweet layers. Coated side up: lay them chocolate side up so the base takes the heat from the plate and the coating stays intact. The Coffee Serve Black and unsweetened: an espresso or a plain filter. This is the biscuit where an unsweetened coffee earns its place, because the bitterness has real work to do. Not with a sweetened latte: sugar in the cup and two sweet layers on the plate is too much of one thing, and the caramel is the first casualty. One with the last cup: a single round at the end of the afternoon is the right portion. This biscuit does not reward grazing. Not with a delicate infusion: a green or white tea disappears completely underneath caramel. Keep those for a plain biscuit. Getting It Right with a Hot Drink Pairing: strong black tea, a full-bodied Assam, espresso or plain filter coffee. Anything with tannin or bitterness of its own. Avoid: hot chocolate, sweetened lattes, mild milky teas and delicate green or white teas. The first three add sugar and the last disappears. Dunking: we would not. A thin base with caramel in it softens quickly and unevenly, and the caramel goes tacky rather than melting cleanly. Storage: cool, dry, dark and sealed. Caramel takes up moisture from the air faster than plain biscuit does, so an open pack in a humid kitchen goes soft within days. Best with: the last cup of the afternoon, a plate for visitors, or a small pudding with a black coffee. Safety And Purity Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten), milk, soya and sulphites. Check the current UK pack before purchase; formulations and allergen advice can change. Sugar content, fat content and energy figures are matters for the current UK pack. ## Product Questions What makes the Signature range different?Signature is the small-pack, thin-biscuit tier. The everyday McVitie's formats are family packs for the kettle side; Signature is built for a tin or a plate, which is why the packs are small and the finish is neater. How many rounds are in the pack?The net weight is 109g and the count is printed on the current UK pack. How sweet is it compared with the dark version?Considerably sweeter. Caramel under a milk coating means two sweet layers and nothing bitter to hold the line, where the dark Signature round brings cocoa bitterness of its own. Which drink does it suit?A strong black tea or an unsweetened coffee. Tannin and bitterness are the only things that answer two sweet layers. A sweetened latte alongside it is one sugar too many. Can I dunk it?We would not. A thin base with caramel in it softens quickly and unevenly, and the caramel goes tacky rather than melting cleanly into the cup. Why has my pack gone soft?Caramel takes up moisture from the air faster than plain biscuit does, so an open pack in a humid kitchen softens within days. Reseal it tightly or decant into a tin with a proper lid. Why has my chocolate gone pale?That is bloom: chocolate that warmed until the fat migrated and then re-set. It is harmless and the biscuit is fine to eat, but the gloss and the snap do not come back. Can I cook with them?Yes, and the caramel is an advantage. Crushed they make a no-bake base that brings its own sweetness, so pair it with a sharp filling: lemon or passionfruit rather than more caramel. ## Ingredients & Nutrition Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat (gluten), milk, soya and sulphites. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this barcode: Milk Chocolate (64%) [Sugar, Dried Whole Milk, Cocoa Butter, Cocoa Mass, Emulsifier (Soya Lecithin), Salt, Flavouring], Wheat Flour, Caramel Filling (14%) [Maltodextrin, Sugar, Palm Fat, Humectants (Glycerol, Sorbitol), Invert Sugar Syrup, Dried Whole Milk, Cream (Milk), Dried Skimmed Milk, Salt, Emulsifiers (E471, Soya Lecithin), Flavourings (contains Milk), Raising Agent (Ammonium Bicarbonate)], Sugar, Palm Oil, Invert Sugar Syrup, Raising Agents (Ammonium Bicarbonate, Sodium Bicarbonate, Disodium Diphosphate), Salt, Dried Whey (Milk), Dried Whole Milk, Flour Treatment Agent (Sodium Metabisulphite), Flavouring.Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsPack: McVitie's Signature Caramel Milk Chocolate Rounds Biscuits, 109g; thin round biscuits with caramel under a milk chocolate coating. Store cool, dry and dark, and reseal or decant to a tin once opened, because caramel takes up moisture quickly. Read the net weight, the biscuit count, the ingredient list, the allergen advice and the best-before date off the current UK pack.Characterising components shown.Sourcing & blend. McVitie's Signature Caramel Milk Chocolate Rounds Biscuits, 109g is made by McVitie's, the largest name on any British biscuit shelf. Signature is the tier the company uses for smaller packs of thinner, better-finished biscuits, and it exists because of a straightforward retail split: a household buys a family pack for the kettle side and a small pack of something neater for the tin. That is why this pack is 109g.What's in McVitie's Signature Caramel Milk Chocolate Rounds Biscuits, 109g, and what isn't: In: thin round wheat biscuits with caramel under a milk chocolate coating, in a 109g pack. Packaging: follow the current UK pack and your local-authority guidance; the outer pack and any inner wrapper or tray can take different disposal routes. ## Flavour Science The flavour of McVitie's Signature Caramel Milk Chocolate Rounds Biscuits, 109g is built in three layers, and reading them in order explains exactly why the biscuit tastes the way it does from the first snap to the last swallow.The outer layer is the milk chocolate coating, and on a round this thin it is a high proportion of the whole, so it governs the first impression entirely. Sugar and dairy reach the nose; there are no cocoa solids in quantity to bring anything darker. The coating is also the part that reports on storage: glossy and snapping cleanly means a cool cupboard, dull and slightly yielding means a warm one, and a pale film means it melted at some point and re-set. On this biscuit a warm room does double damage, because the caramel underneath softens at the same time.The flavour spike is caramel, arriving just behind the chocolate and outlasting it. This is where the biscuit parts company with the plain and dark rounds in the same range. A dark coating brings cocoa bitterness that builds and clears; a plain milk round is sweet and over quickly; here a second sweet layer arrives while the first is still present, and there is nothing anywhere in the biscuit pushing back against either. The result is rich and butterscotch-leaning and genuinely enjoyable, and it is also why two is the right number and four is not.The base structure is the thin wheat round, and it is quieter here than on any other biscuit in the range, because it has two louder things above it. It contributes crispness and a clean break and very little flavour, which is correct. The finish belongs to the caramel: it lingers on the palate well after the chocolate has cleared and leaves a faint stickiness that plain chocolate does not. That lingering sweetness is exactly why a strong unsweetened drink matters more here than on the dark or plain versions, because the cup has to do the clearing the biscuit will not do for itself.Getting it right in the cup. Serve it dry at cool room temperature, coated side up, two per person, and put something with tannin or bitterness beside it. A proper builder's brew, a full-bodied Assam, an espresso or a plain filter coffee all work, and all of them do the same job: they clear the caramel between biscuits so the second one tastes of caramel rather than of the first. What fails is anything sweet or anything delicate. A sweetened latte or a hot chocolate simply adds to the pile, and a green or white tea vanishes underneath. Do not dunk: a thin base with caramel in it softens quickly and unevenly, and the caramel turns tacky rather than melting cleanly into the cup.How water and temperature change it. Two conditions govern this biscuit and the kettle is neither of them. The first is warmth. A milk coating on a thin base is heat-sensitive on its own, and caramel underneath makes it worse: both layers soften together, the rounds mark a plate within minutes of leaving a warm kitchen, and chocolate that has warmed and re-set carries a permanent pale bloom. The second, and the one people miss, is humidity. Caramel is hygroscopic, meaning it takes up moisture from the air more readily than plain biscuit does, so an open pack in a steamy kitchen goes soft in days rather than weeks, and it goes soft quietly with no change in smell. Reseal tightly or decant into a proper tin. Water temperature matters only at the dunk, and the answer there is not to. None of this is a fault in the biscuit; it is two sweet layers on a thin base behaving exactly as their materials dictate. ## Recipe Ideas McVitie's Signature Caramel Milk Chocolate Rounds Biscuits, 109g is a thin round with caramel in it, which makes it neat to serve and genuinely useful in a no-bake build, because it brings its own sweetness and needs less added sugar than a plain biscuit would. Five builds below cover the afternoon plate, a black coffee serve, a no-bake base for a sharp filling, an ice cream sandwich and a salted caramel tiffin. Recipes, born here first The Afternoon Plate The whole skill is temperature and portion. A rich thin round out of a cool cupboard on a cool plate, two per person, with a brew strong enough to clear it between biscuits. 3 min Serves 2 Easy You'll need 4 McVitie's Signature Caramel Rounds A cool flat plate Two mugs of strong tea Method Take the rounds from a cool cupboard and handle them by the edge; warm fingers mark a caramel round quickly. Lay two per person on a cool plate, coated side up and not overlapping. Brew the tea strong and let it stand two minutes so it is not scalding. Reseal the pack before you sit down. Caramel takes up moisture from the air faster than plain biscuit does. What you'll end up with: two glossy rounds per person that break cleanly and finish with caramel rather than chocolate. The strong tea is not optional here: weak tea leaves the sweetness sitting on the palate through the second biscuit. One Round with a Black Coffee The smallest pudding that still counts as one, and the serve where an unsweetened coffee earns its place, because the bitterness has genuine work to do against two sweet layers. 4 min Serves 1 Easy You'll need 1 McVitie's Signature Caramel Round 1 espresso or a small black filter coffee A saucer Method Pull the coffee and leave it black and unsweetened. Rest the round on the saucer rather than eating it from the pack. Alternate a bite and a sip. The bitterness clears the caramel, which is the only way the last mouthful still tastes of butterscotch. What you'll end up with: a four-minute close to an afternoon. One is the correct number: this is a rich biscuit for its size and a second undoes the balance the coffee just built. No-Bake Base for a Sharp Filling A biscuit that brings its own caramel needs less sugar added to it, and it needs a filling with acid in it. Lemon or passionfruit rather than more caramel, which is the mistake most people make here. 10 min + chill 1 base (8 slices) Easy You'll need 200g McVitie's Signature Caramel Rounds, crushed 85g unsalted butter, melted 20cm springform tin Lemon or passionfruit filling, to follow Method Crush the rounds to fine crumbs in a processor or a freezer bag. Stir in the melted butter. Add no sugar at all: the caramel has already done that job. Press firmly into the tin with the flat base of a glass. Chill for 30 minutes, then fill with something sharp. What you'll end up with: a firm, sweet, butterscotch-toned base that slices cleanly. Pairing it with a caramel or chocolate filling is the classic error; the base is already the sweet part of the dish. Caramel Ice Cream Sandwiches Two rounds and a disc of ice cream. The coating goes brittle in the freezer and the caramel firms up rather than hardening, which makes these better than the plain-round version. 5 min + freeze Makes 4 Easy You'll need 8 McVitie's Signature Caramel Rounds 4 small scoops vanilla or salted caramel ice cream A pinch of flaky sea salt Method Soften the ice cream for five minutes so it spreads without cracking the biscuit. Spoon a scoop onto four rounds, coated side down, and press a second round on top. Add the smallest pinch of flaky salt to the exposed edge. Salt is what this biscuit is missing and it takes almost none. Freeze for an hour on a lined tray. What you'll end up with: four sandwiches with a hard snap and a soft middle, and a salt edge that stops the whole thing being one note. Eat within a week before the biscuit draws moisture out of the ice cream. Salted Caramel Tiffin The traybake that turns most of a small pack into nine squares. Dark chocolate and sea salt are both doing deliberate work: they are the only things standing between this and too much sweetness. 15 min + chill Makes 9 Easy You'll need 150g McVitie's Signature Caramel Rounds, roughly broken 200g dark chocolate, broken 70g unsalted butter 1 tbsp golden syrup Flaky sea salt, to finish Method Break the rounds into rough pieces, keeping some large enough to show in the cut face. Melt the butter, syrup and half the dark chocolate together over a low heat and take it off the hob. Fold in the biscuit pieces and press into a lined 20cm tin. Melt the remaining dark chocolate and pour it over the top. Scatter flaky salt over while the chocolate is still wet, chill two hours, and cut into nine. What you'll end up with: nine dense squares with a bitter dark top over a caramel-sweet middle and a crack of salt across it. Using milk chocolate on top instead of dark is the one change that would ruin this, and it is the one people are tempted to make. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._