Biscoff caramel slice

Made with a delicious Biscoff filling, this caramel slice recipe is sure to be a favourite among your friends and family. Indulge in this decadent dessert that is sure to be a new favourite.
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Biscoff caramel slice
Makes 20 pieces
Cooking 5 mins Prep 20 mins + 1 3/4 hours chilling time
250g pkt Coles Scotch Finger biscuits
100g butter, melted
1/2 cup (140g) Lotus Biscoff Spread
1 1/2 cups (240g) icing sugar mixture
50g butter, extra, chopped
200g dark chocolate, melted
50g Lotus Biscoff biscuits, chopped
1. Grease a 16cm x 26cm (base measurement) slice pan and line with baking paper, allowing the sides to overhang. Place Scotch finger biscuits in a food processor and process until finely crushed. Add melted butter and half the Biscoff spread. Process until well combined. Spoon into the prepared pan and press evenly over the base. Smooth the surface and place in the fridge for 30 mins or until firm.
2. Place the icing sugar, extra butter, remaining Biscoff spread and 1/4 cup (60ml) water in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir until smooth and well combined. Pour over biscuit base and spread to an even layer. Place in the fridge for 15 mins or until set.
3. Pour the chocolate over the slice and smooth the surface. Sprinkle with chopped Biscoff. Place in the fridge for 1 hour or until set.
4. Transfer slice to a work surface. Cut into pieces to serve. Store in an airtight container in the fridge for up to 1 week.
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