Biscoff Chocolate Slice
a delicious chocolate traybake using Biscoff biscuits
Servings: 24
Equipment
- 1 18 cm x 28 cm shallow rectangular traybake tin or a 9" square shallow tin
Ingredients
Base
- 225 g butter
- 300 g Biscoff spread I used the smooth spread but I don't see why the crunchy one wouldn't work
- 200 g sugar granulated sugar gives the most crunch but caster sugar or even icing sugar would give a smoother result
- 250 g Biscoff biscuits
Topping
- 200 g milk chocolate
- 100 g Biscoff spread smooth would be best for this
Instructions
- Grease and line the traybake tin.
- Place the biscuits in a plastic bag and break them up with your hands - you want a mixture of different sized pieces, not fine crumbs.
- Place the butter and Biscoff spread in a large bowl and heat in the microwave for 30 second intervals until completely melted and smooth.
- Stir in the sugar, then the broken biscuits.
- Press this mixture firmly into the prepared tin and smooth the top.
- To make the topping, melt the chocolate and Biscoff spread together and spread evenly over the base. Allow to set (you can pop it in the fridge if you can't wait) and cut into squares.
Notes
These keep really well, probably a couple of weeks and the biscuit bits stay nice and crispy.