Ingredients
Method
- Line a 8" square tin with baking paper and set aside.
Biscoff Biscuit Base-
- Crush the Biscoff biscuits into fine crumbs (Using a rolling pin to crush them or a food processor). Mix with melted butter until fully combined. Press into a lined 8x8 inch baking tin and chill in the fridge while you prepare the caramel layer.
Biscoff Caramel-
- In a microwaveable bowl, add your butter, golden syrup, condensed milk, sugar, and Biscoff spread. Microwave in short bursts (one minute each time) Stir Thoroughly every minute until thickened (about 8–10 minutes). Pour over the chilled biscuit base and refrigerate until set.
Coffee Ganache-
- In a large microwaveable bowl, add in your white chocolate, double cream, coffee flavouring, salt and butter. Microwave in short bursts and stir well in between each burst until a smooth ganache is created. (Remember to do short bursts 10-20 seconds as white chocolate can burn quite quickly).
- Once your caramel is nearly set, use a rolling pin (or something similar) to make holes into the caramel. This is where the delicious creamy coffee ganache will go, so every slice will have a stuffed filling! Let it cool slightly before pouring over the set caramel. Pipe in your coffee ganache into your caramel holes.
Biscoff Chocolate Topping-
- Melt white chocolate and stir in Biscoff spread for extra biscoff flavour. Pour over the caramel layer and smooth out. Swirl through some more melted biscoff spread and Sprinkle with crushed Biscoff biscuits.
- Chill until completely set, then slice into squares. Enjoy!