Directions
- 1Crush the biscoff biscuits until fine.
- 2Mix all base ingredients together.
- 3Press firmly into a lined baking tray.
- 4Pop in the fridge.
- 5Add caramel ingredients to a saucepan.
- 6Whisk over medium heat for 5-10 mins to thicken.
- 7Pour caramel over the base & pop in fridge.
- 8Melt the chocolate, biscoff spread and vegetable oil together.
- 9Pour the chocolate over the caramel.
- 10Top with extra biscoff biscuits (optional).
- 11Refrigerate for ~2-3 hours minimum.
- 12Slice & enjoy!
Ingredients
- 250 g biscoff biscuits
- 100 g butter, melted
- 50 g biscoff spread, melted
- 50 g butter
- 395 g condensed milk
- 180 g chocolate
- 100 g biscoff spread, melted
- 1 tsp vegetable oil
- 12 biscoff biscuits
Equipment
baking traysaucepanwhisk
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