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.

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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.