Biscoff Caramel Slice

Cook Time 45 minutes

Servings 12-14

Ingredients

Crust

250g biscoff biscuits 

100g melted butter 

Caramel 

1 tin condensed milk 

½ cup brown sugar 

100g Biscoff spread (smooth)

2 tbsp treacle 

50g butter 

1 tsp salt

Biscoff topping 

100g white chocolate 

100g Biscoff spread (smooth)

To Decorate

Biscoff biscuits 

Method

Prepare the tin with baking paper.

Crush your biscuits (I used a cordless processor). Melt the butter and add to the crushed biscuits until wet sand vibes. Pour crumbs into to the cake tin and press down firmly until it is all even.

Add all caramel ingredients to a saucepan and mix over a medium heat. Allow the caramel to bubble and thicken until it starts to slightly crust around the edge. Pour caramel over the biscuit base and smooth out.

Add to a preheated oven set at 180°C, and bake for about 10-15 minutes until the caramel has browned at the top and the edges are browned, it should look crinkly wrinkly. Allow to cool to room temp and then set in the fridge for at least 4 hours or overnight.

Prepare the topping by melting the chocolate and adding the biscoff spread. Mix and pour over the caramel layer and smooth out.

Before it has set, add the biscuits in side-by-side and allow to set.

Using a giant hot knife, cut into rectangles, using the biscuits as a guide.