Ingredients -
(Biscuit layer):
300g lotus biscuits, crushed
100g unsalted butter, melted
(Caramel):
80g unsalted butter
90g light brown sugar
397g can of condensed milk
(Topping):
250g biscoff spread
100g Milkybar chocolate
Chopped lotus biscuits
Handful of Milkybar buttons
Equipment needed -
8x8” square dish - https://amzn.to/3pQLrPz
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Directions -
Preheat your oven to 160 degrees fan and line an 8” square dish with baking paper.
To make the biscuits layer: Melt the butter in the microwave and mix together with your crushed biscuits.
Put the biscuits into the lined 8” pan and push down so it‘s even. Move on to making the caramel.
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 Biscoff spread and white chocolate in the microwave. Pour over the cold caramel. Place the biscuits pieces and a few Milkybar buttons on the top and leave to set in the fridge for at least 2 hours.
Once set, cut into squares. Serve and enjoy!