Ingredients
Equipment
Method
Preparation Steps
- Preheat your oven to 180°C (350°F) and line a rectangular baking tray with parchment paper.
- In a large bowl, combine crushed digestive biscuits and melted butter until well mixed. Press into the tray to form an even base.
- Bake in the preheated oven for 10–12 minutes or until lightly golden.
- In a medium saucepan, combine granulated sugar and double cream over medium heat, stirring continuously until sugar dissolves.
- Cook until thickened and amber, about 5–7 minutes. Remove from heat and fold in Biscoff spread.
- Pour caramel over cooled biscuit base, spreading evenly.
- Melt chocolate in a heatproof bowl over simmering water or in the microwave. Stir in butter for silkiness.
- Pour melted chocolate over caramel layer, spreading evenly with a spatula.
- Sprinkle Biscoff cookie crumbles over chocolate before it sets.
- Allow to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
- Slice into squares or rectangles and serve.
Nutrition
Notes
Keep leftovers in an airtight container. This traybake remains delicious for up to a week in the fridge, or can be frozen for three months.