The beautiful caramelised flavour of Biscoff adds a wonderful warmth to this no-bake caramel slice. For even more indulgence, we’ve topped the Biscoff caramel slice with popcorn and melted dark chocolate. Make this slice for an afternoon tea and watch it disappear!
Ingredients
Method
Line a lightly greased 20cm square cake pan with non-stick baking paper, extending the paper 3cm over the sides.
BASE Place the biscuits and oats in a food processor and process until it resembles a coarse crumb. Add the butter and Biscoff spread and pulse until combined. Press into the base of the pan and smooth with the back of a spoon. Refrigerate.
Meanwhile, for the caramel, combine the condensed milk, golden syrup, butter and Biscoff spread in a medium saucepan over medium heat, stirring continuously until butter has melted. Continue to cook for a further 5 minutes, stirring, until the mixture is thick and golden. Working quickly, add 1½ cups of popcorn; mix to combine.
Immediately spoon over prepared base, pressing down firmly into the base. Top with remaining popcorn, pressing down again. Drizzle with chocolate and extra Biscoff spread. Refrigerate for 30 minutes or until firm.
Using a large sharp knife, cut Biscoff caramel slice into 16 bars.
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Storing the Biscoff slice
Store slice in an airtight container for up to 1 week.
What is Biscoff?
Biscoff is a sweet biscuit with a caramelised flavour, similar in texture to speculaas. Biscoff also comes in a spreadable form, which you can use to top toast, pancakes and waffles. We’ve used both kinds of Biscoff in our caramel slice recipe.
More Biscoff bakes
If you love this caramel slice, try our other Biscoff bakes! Our Biscoff cheesecake with white chocolate is rich and creamy, our Chocolate Biscoff melting moments are perfect with a cup of tea, and come Easter, these hot cross bun & Biscoff hand pies will turn leftover hot cross buns into even tastier treats.
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