You will need:
For the biscuit base:
300g Biscoff biscuits
130g Butter
For the Caramel middle:
50g butter
50g demerara Sugar
400g Condensed milk
For the topping:
150g Milk Chocolate
50g Biscoff biscuits
Method:
Firstly to make the biscuit base; line a tin (approx 7 inch/18cm squared) with baking paper.
Crush the 300g of Biscoff biscuits until it is a crumb consistency.
Melt the 130g butter and add to the Biscoff crumbs, mixing until well combined.
Put the Biscoff crumbs in the pre-lined tin and spread out, pressing down into a layer. Pop in the fridge for an hour to set
For the caramel; in a saucepan over a low heat, add 50g butter, 50g demerara Sugar, and 400g condensed milk and mix until combined. Continue to stir the mixture over the low heat or you will burn the caramel.
Once the caramel is thick and starts to come away from the sides of the saucepan removed from the heat and pour over the biscuit base. Then allow to cool.
Then for the chocolate topping; melt the milk chocolate in a microwave for 30 secs at a time until melted. Once melted, pour over the caramel and spread evenly. Then top with the remaining Biscoff biscuits broken up.
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