Biscoff & White Choc Slice
Biscoff & White Choc Slice
Rate this RecipeIngredients
Base
- 400 g plain biscuits crushed (eg. biscoff, Marie, Malt O Milk)
- 120 g butter melted
Middle
- 395 g sweetened condensed milk
- 60 g caster sugar
- 80 g golden syrup
- 180 g butter
Top
- 1/2 cup biscoff spread melted
- 150 g white choc melted
Instructions
- Crush the biscuits in a food processor until fine. Combine with melted butter, then pour into a lined 8×8 inch baking tin. Gently press the mixture evenly across the base. Place in the fridge while you make the filling.
- In a saucepan over medium heat, add condensed milk, golden syrup and butter. Stir continuously and gently simmer for 8 minutes, until thickened and golden. Pour the caramel over the chilled base and spread evenly. Place back in the fridge for 4 hours, or until set.
- For the topping, melt the Biscoff spread and white chocolate separately. Pour both over the chilled caramel layer, then use a knife or skewer to swirl them together to create a marble effect. Return to the fridge for another 3 hours, or until completely firm.
- Once set, remove from the tin and slice into 16 squares using a hot, clean knife. Store in an airtight container in the fridge
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