400gplain biscuitscrushed (eg. biscoff, Marie, Malt O Milk)
120gbuttermelted
395gsweetened condensed milk
60gcaster sugar
80ggolden syrup
180gbutter
1/2cupbiscoff spreadmelted
150gwhite chocmelted
Instructions
Crush the biscuits in a food processor until fine. Combine with melted butter, then pour into a lined 8x8 inch baking tin. Gently press the mixture evenly across the base. Place in the fridge while you make the filling.
120 g butter, 400 g plain biscuits
In a saucepan over medium heat, add condensed milk, caster sugar, 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.
395 g sweetened condensed milk, 80 g golden syrup, 180 g butter, 60 g caster sugar
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.
1/2 cup biscoff spread, 150 g white choc
Once set, remove from the tin and slice into 16 squares using a hot, clean knife. Store in an airtight container in the fridge
