Serves 1
Directions
- 1Line an 8x8 tin with baking paper.
- 2Combine crushed Biscoff biscuits and melted butter in a bowl.
- 3Press the mixture firmly into the lined tin using the back of a spoon.
- 4Put the base in the fridge whilst you make the caramel.
- 5Combine butter, condensed milk, golden syrup, and sugar in a saucepan.
- 6Melt all ingredients on medium heat.
- 7Turn to medium/high heat and cook for 7-8 minutes, continually stirring until it turns a slightly darker color.
- 8Pour the caramel over the base.
- 9Let the caramel set for 3-4 hours.
- 10Add melted chocolate on top of the caramel layer.
- 11Add melted Biscoff spread on top of the chocolate.
- 12Swirl the Biscoff and chocolate together with a butter knife to create a pattern.
- 13Place Biscoff biscuits on top of the swirled topping.
- 14Let the slice set for at least 3 hours.
Ingredients
- 450 g Biscoff biscuits, crushed
- 120 g butter, melted
- 1 can condensed milk
- 80 g golden syrup
- 60 g sugar
- 200 g butter
- 200 g Biscoff, melted
- 200 g white choc, melted
Equipment
baking tinbaking paperbowlsaucepanspatulabutter knife
Tips
- For the caramel, cook for 7-8 minutes, continually stirring on medium to high heat so it doesn't burn and ensures it sets.
- Be careful not to burn yourself when stirring the caramel as it will bubble and froth.
- Pour over the base and let it set for 3-4 hours.
- For the topping, pour over the melted biscoff randomly and then white chocolate, swirl with a butter knife to create a cool pattern.
- Put Biscoff biscuits on top.
- Let it set for at least 3 hours.
- Make sure the base is really firm after pressing it down into the base
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