Maxibon · Desserts
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The base here is vanilla rather than caramel, which is easy to get wrong given the name. The caramel arrives as a sauce through the slab, roughed up with butterscotch pieces, against plain vanilla ice cream underneath. Both ends of the bar do something different, as they do across the Maxibon range. The sandwich end uses caramel biscuits rather than the golden or chocolate ones used elsewhere, so caramel carries into the biscuit as well as the sauce. The dipped end is chocolate with peanuts set through it. That makes it the busiest thing Maxibon makes: vanilla, caramel, butterscotch, biscuit, chocolate and peanut, with the nuts and the butterscotch supplying two separate kinds of crunch against an otherwise smooth slab.
