Ingredients -
(Cookie bar)
285g plain flour
180g golden caster sugar
120g unsalted butter
1 large egg
1/2 tsp bicarbonate of soda
1 tsp vanilla extract
A pinch of salt
100g milk chocolate
100g white chocolate
(Caramel):
80g unsalted butter
90g light brown sugar
397g can of condensed milk
(Topping):
100g milk chocolate
100g biscoff spread
50g white chocolate
9 biscoff biscuits
Instructions -
Preheat your oven to 170 degrees fan and line an 9” square dish with baking pap baking.
Melt the butter in the microwave and leave to cool for a few seconds.
Add to a bowl along with the egg, vanilla extract and sugar. Mix until smooth.
In a separate bowl whisk together the flour, salt and bicarbonate of soda.
Gradually add the dry ingredients into the wet, stirring as you pour.
Add in the chocolate pieces. Mix until evenly distributed.
Put the cookie dough in the lined 9” pan and push down so it‘s even.
Bake the cookie in the oven for approximately 18 - 20 minutes, depending on how soft you like your cookies.
Once cooked, take the cookie out of the oven and allow to cool down on the side. It will continue to cook as it cools.
To make the caramel, heat the butter, sugar and condensed milk gently in a pan until the sugar has dissolved. Continually stir to make sure no sugar sticks to the bottom of the pan as this can leave brown specks in the caramel.
Turn up the heat to medium high and bring to the boil, ensuring to stir continuously. Lower the heat back to low and keep stirring continuously for about 5-10 minutes.
Pour the hot caramel over the cookie bar and leave to cool in the fridge for about an hour or until firm to the touch.
For the topping, melt the milk chocolate and biscoff spread together in the microwave. Pour over the cold caramel.
Place the biscoff biscuits on top and then drizzle the melted white chocolate on top. Leave to set in the fridge for at least 2 hours.
Once set, cut into squares. Serve and enjoy!
