Biscoff Caramel Slice

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Biscoff Caramel Slice

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Ingredients

16 piece(s)

Base

250 g Biscoff biscuits
50 g Biscoff spread, Smooth or crunchy is fine
75 g Butter, Cut into cubes

Caramel Filling

200 g Butter, Cut into cubes
4 tablespoons golden syrup
1 can condensed milk

Chocolate Topping

250 g Dark Chocolate Melts
200 g Biscoff spread
1 tablespoons coconut oil, or vegetable oil

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6

1h 40min

Preparation 1h 30min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9

Recipe's preparation

PREP

Line an 8x8 baking tin with parchment paper

BASE

Add 75g of butter and 50g of biscoff spread to bowl and melt for 2min30sec/60°c/Speed 2.

Add 250g of biscoff biscuits then crush for 10sec/speed5. Prolong time by 5 seconds if not crushed completely.

Add mixture to prepared tin, flattening with the back of a spoon. Place in the fridge while preparing caramel filling steps. Preheat oven to 180°c.

CARAMEL FILLING

Add 200g butter, 4 tablespoons of golden syrup & 1 can (400g) of condensed milk. Place simmering basket on lid and combine for 20min/100°c/speed 3.

Pour caramel filling over cooled base then bake in oven for 10 minutes.

CHOCOLATE TOPPING

Place a microwave safe bowl on lid then weigh 250g of Dark chocolate melts, 200g of biscoff spread & 1 tablespoon of coconut/vegetable oil.

Place bowl in microwave and melt in 30 second increments, stirring each time. Keep adding 30 seconds until chocolate is completely melted and smooth. (Took me 1 minute in total)

Pour chocolate over caramel filling and top with extra biscoff biscuits. Place in refrigerator to cool for approx. 1 hour or until set.

Once set, slice, then serve!

Accessories you need

Simmering basket
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Spatula TM5/TM6
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Tip

The addition of oil is to avoid cracking when cutting the slice once set tmrc_emoticons.)

I also used cookidoo's condensed milk recipe

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.