Biscoff Caramel Slice by Kizactivelife

Ingredients

• 250g biscoff biscuits
• 100g butter, melted (for base)
• 375g sweetened condensed milk
• 100g butter (for caramel)
• 50g light brown sugar
• 200g milk chocolate or dark chocolate
• 1 tbsp coconut oil or butter (for topping)
• 2 tbsp biscoff crumbs (for garnish)

Instructions

1. Preheat your oven to 160°C (325°F) and line a 20x20 cm (8x8 inch) baking tin with parchment paper, leaving an overhang on the sides.
2. Crush the Biscoff biscuits finely using a food processor or by placing them in a bag and crushing with a rolling pin. In a medium bowl, combine the crushed biscuits with 100g of melted butter until well mixed.
3. Press the biscuit mixture evenly into the prepared baking tin to form the base. Bake for 10 minutes, then remove from the oven and let it cool slightly.
4. For the caramel layer, combine the sweetened condensed milk, 100g butter, and light brown sugar in a saucepan over medium heat. Stir continuously until the butter is melted and the sugar is dissolved.
5. Bring the mixture to a gentle simmer, stirring frequently to prevent sticking, and cook for 5-7 minutes until the caramel thickens and turns a golden brown color.
6. Pour the hot caramel evenly over the cooled biscuit base. Carefully spread it to the edges and then refrigerate for at least 30 minutes, or until the caramel is firm.
7. For the topping, melt the chocolate and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring in between, or over a double boiler until smooth.
8. Pour the melted chocolate over the set caramel layer, spreading it evenly. Sprinkle with extra Biscoff crumbs for garnish, if desired.
9. Refrigerate the slice for at least 2-3 hours, or until the chocolate topping is completely set. Once firm, use the parchment paper overhang to lift the slice out of the tin and cut into squares before serving.