Lindt salted caramel & Biscoff flapjacks!
200g unsalted butter
300g rolled oats
100g light brown sugar
4 tbsp golden syrup
1/2 jar Biscoff spread
50g white chocolate
6 salted caramel Lindt truffles, halved
Preheat your oven to 160 degrees fan and line an 8x8” square dish.
In a saucepan over a medium heat melt together the butter, sugar, golden syrup and 1 tbsp of Biscoff spread.
Once melted take off the heat and mix in the oats.
Pour the mixture into the square dish and spread out evenly.
Bake in the oven for 20-25 minutes or until golden brown.
Once baked, take out of the oven and leave to cool down.
Melt the Biscoff spread and white chocolate in separate bowls.
Pour the spread over the flapjack and spread out evenly.
Put blobs of the white chocolate on top of the spread and swirl to create a marbled effect.
Place the halved Lindor chocolates on top of the spread.
Put in the fridge to set for a few hours or overnight. Cut into squares once set.