Biscoff Caramel Slice Thermomix

Biscoff Caramel slice is another way to enjoy the uniquely flavoured, spiced Biscoff cookie in a dessert-style treat. This layered slice starts with a Biscoff biscuit crumb base, a layer of rich baked caramel, and a thin chocolate layer that holds the Biscoff crumb topping in place.

This is a three-layer slice but it's super simple to make and can be easily prepared on the stove-top if you don't have a Thermomix. I will directions for both methods below. Making the caramel filling in the Thermomix feels like cheating as you just add the ingredients and walk away. It's a completely "hands-free" layer!

The Biscoff Caramel Slice Story

The other day I needed a coffee whilst I was out and about near Terrigal. Happily, I spotted a car park right out the front of a cafe called Sal & Co. If you know the area you would know that a carpark is GOLD, it means the Gods are smiling. I nabbed the park and went inside to order. The aroma of coffee was music to my nose. As I waited in line I noticed a ver enticing cake display.

I knew it was a mistake to look at the array of slices, cakes, cheesecakes, and more, but I couldn't help it. Before I knew it I was choosing between a mini Lemon Meringue Pie and a Biscoff Caramel Slice. I ordered the Biscoff Slice with my coffee and hurried to the car.

After craving a coffee all morning I had barely a mouthful before I took a generous bite of the slice. Oh, Dear!! It was so much better and sweeter and more delicious than I imagined it would be. I knew I was in trouble! This cafe was WAY too close to home!

As I savoured every bite I analysed the layers. It was a really simple slice but it certainly added up to more than the sum of its layers.

At that point, I decided I would make my own Biscoff Slice. Of course, that meant going back a few more times to the Sal & Co cafe... for quality control purposes of course.

Biscoff Slice Ingredients and Substitutes

When I was testing the recipe I had trouble finding Biscoff Biscuits, so I first made the slice with Speculaa biscuits. Speculaa's are a Dutch spiced cookie that is sometimes found in the international section of the supermarket. I also found a version in Aldi!

Speculaa V's Biscoff

Speculaa's and Biscoff are different biscuits but they both have a rich dark caramel flavour. The Speculaa's add a hint of cinnamon, cloves, cardamom, and ginger to the base and crumb.

The Biscoff has a more caramelised crispy, toffee sugar taste. The crumb topping is slightly darker and sweeter.

The results were fabulous with either brand of cookie. If you have trouble finding the cookie of your choice, feel free to substitute it with the other. I had more luck in Aldi and Coles. I have a feeling Woolworths have discontinued both.

Step By Step Biscoff Picture Instructions

If you are having any problems with the directions, please take a look at the pictures below. You will note the darker colour of the caramel.

Thermomix Slice Recipes

If you have a bit of a sweet tooth, why not take a look at some of my other Thermomix Dessert recipes or slices? Click the link for desserts or use the search bar (top right) to type the name of the slice. They are all super easy to make and a whole tray costs about the same as a slice from your local cafe.

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Biscoff Caramel Slice - Thermomix and Conventional

Julie Carlyle

This cafe-style 3-layer slice has a Biscoff cookie base, baked caramel layer, melted chocolate then a Biscoff crumb. Simple!! ... not so simple to share!!!

5 from 5 votes

Print Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Dessert, Slice, Snack, Sweet

Cuisine Australian

Servings 30 slices

Calories 136 kcal

Equipment

• Thermomix
• 20cm x 30cm slice tin This size is important as a smaller tin will take longer for the caramel to cook and set.

Ingredients

 

MetricUS Customary

 

1x2x3x

Base

• 125 g butter cubed salted
• 220 g Biscoff Cookies *or substitute for Speculaa's

Caramel Layer

• 120 g golden syrup * see note under ingredients
• 125 g butter salted
• 2 x 390 g can sweetened condensed milk

Chocolate Topping

• 180 g dark chocolate or milk chocolate *your choice
• 2 teaspoon vegetable oil

Crumble Topping

• 50 g Biscoff Cookies * Broken into crumbs

Instructions

 

• Preheat oven to 180 degrees (350F). Line a 20 x 30cm (8 x 12 inch) slice tray with baking paper.
• Place butter in TM bowl. Melt 2 ½ min/100 degrees/Speed 2.
  125 g butter
• Add Biscoff Cookies to the butter. Combine 8 sec/Speed 9.
  220 g Biscoff Cookies
• Add ingredients to the prepared tray and press down to form the base. Refridgerate until needed.

Caramel Layer

• Add golden syrup, butter and condensed milk to TM bowl. Heat 10 min/100 degrees/Speed 3 (MC OUT)
  120 g golden syrup, 125 g butter, 2 x 390 g can sweetened condensed milk
• Wipe moisture from the TM lid without getting liquid in the caramel. Cook 3 min/Varoma/Speed 3 (MC OUT)
• Pour the caramel over the base.
• Return the slice to the oven for 10-15 minutes until the caramel has bubbled and set. It should have darkened all over.
• Refrigerate the slice until it has fully cooled.

Chocolate Topping

• Add chocolate and oil to a microwave safe bowl.
• Heat in the microwave for 90 seconds stopping at 30 second intervals to stir.
  180 g dark chocolate or milk chocolate, 2 teaspoon vegetable oil
• Once the chocolate is fully melted pour over the cooled slice.

Biscoff Crumble Garnish

• Add the remaining cookie crumbs evenly to the top of the slice whilst the chocolate is still melted.
  50 g Biscoff Cookies
• Leave the slice to set at room temperature. 
• Slice as soon as the chocolate has cooled and is firm. Refrigerate until required.

Notes

NOTE 1:

The vegetable oil makes the chocolate easier to cut. Without oil, the chocolate layer may crack when you try to cut it.

 

NOTE 2:

It is very important to make the slice in the correct size tin. A smaller tin will result in a thicker caramel layer which will take longer to cook in the oven. The top may actually burn before the caramel has reached the setting point if it is too thick.

Nutrition

Calories: 136kcalCarbohydrates: 14gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 89mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 184IUVitamin C: 0.3mgCalcium: 37mgIron: 1mg

Keyword Biscoff, Caramel, Caramel Slice, Chocolate, Chocolate Slice, slice, Speculaa, Sweet snack, Thermomix Slice

Tried this recipe?Let us know how it was!

Sal & Co Cafe

Don't forget, if you have a craving for a sweet and no time to cook you can always say hello to my friends at Sal & Co. This is the source of today's cooking inspiration.

Shop 1, 82A Ocean View Drive

Wamberal NSW 2260

(02) 4339 8960

Biscoff Caramel Slice - Conventional Method

1. Preheat oven to 180 degrees (350F). Line a 20 x 30cm (8 x 12 inch) slice tray with baking paper.
2. Place melted butter in a bowl with crushed biscuits.
3. Use a fork to combine.
4. Press the base ingredients into the prepared tray.
5. Place in the fridge.
6. Next, add golden syrup, butter, and condensed milk to a saucepan.
7. Stir over low heat for about ten minutes until the caramel has thickened slightly.
8. Pour the caramel over the base and place it in the oven for 10-15 minutes.
9. Refrigerate the slice until it has thoroughly cooled.
10. In a microwave-safe bowl add the chocolate and vegetable oil.
11. Heat the chocolate in the microwave for 90 seconds stopping at 30-second intervals to stir.
12. Once the chocolate has melted pour it over the cooled slice.
13. Add the remaining cookie crumbs to the melted chocolate in an even layer.
14. Leave the slice to set at room temperature.
15. Cut the slice as soon as the chocolate has cooled.
16. Refrigerate until required.

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