Biscoff Caramel Slice - Thermomix and Conventional
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!!!
Equipment
- 20cm x 30cm slice tin This size is important as a smaller tin will take longer for the caramel to cook and set.
Ingredients
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 tsp 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.
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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
Tried this recipe?Let us know how it was!
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