Biscoff and Coffee Caramel Slice

If coffee, caramel, and that sweet spiced flavor of Biscoff biscuits are your passions, allow me to tell you that the Biscoff and Coffee Caramel Slice will become your obsession. Rich and indulgent, surprisingly easy to prepare, this bake-less setup is something that I take to gatherings: it always looks fancy. Besides, coffee and caramel go together so perfectly for pure dessert bliss.

What is Biscoff and Coffee Caramel Slice All About?

Biscoff and Coffee Caramel Slice is a beautifully layered dessert with three alluring sections: buttery Biscoff biscuit base, coffee-infused caramel filling, and smooth chocolate topping. The flavor itself is a perfect blend of warm Biscoff spices, bold coffee notes, and rich chocolate. The kind of dessert that wonders whether it’s best after tea or dinner.

Ingredients

For the Base

• 250g Biscoff biscuits (about 2 cups), crushed
• 125g (1/2 cup) unsalted butter, melted

For the Coffee Caramel Layer

• 395g (14 oz) sweetened condensed milk
• 125g (1/2 cup) unsalted butter
• 1/2 cup brown sugar
• 2 tablespoons golden syrup
• 2 teaspoons instant coffee granules, dissolved in 1 tablespoon hot water

For the Chocolate Topping

• 200g (7 oz) milk or dark chocolate, chopped
• 2 tablespoons Biscoff spread
• 1 tablespoon vegetable oil (for a glossy finish)

Instructions

1. Prepare the base: Combine crushed Biscoff biscuits into melted butter until combined. Press into an 8×8-inch (20cm) lined pan. Chill while making caramel.
2. Cook the caramel: Combine the ingredients in a saucepan, over medium heat, until smooth: condensed milk, butter, brown sugar, and golden syrup. Dissolve the coffee, then pour into the mixture. Cook for 6 to 8 minutes, stirring constantly, until thick.
3. Pour the coffee caramel over the cooled base. Spread evenly and put into the refrigerator for 30 min to set.
4. For the topping: In a bowl melt chocolate, Biscoff spread and oil until smooth. Pour over the top of caramel and spread evenly.
5. Set and slice: It is kept refrigerated for about 1-2 hours until set. Slice with a hot knife for clean edges.

Storage Tips

• Keep in an airtight container in the fridge, up to one week.
• It can be frozen without cracking the chocolate layer for 2 months; thaw in the fridge before serving.

Serving Suggestions

• Best served with a latte for that ultimate coffee lovers treat.
• Cut into bite-sized squares for serving on party platters.
• Sprinkle on some crushed Biscoff on top for that extra crunch.

Pro Tips

• Let decaffeinated coffee give you the taste without the buzz.
• Use milk chocolate for the sweet topping and dark chocolate for an even richer flavor.
• Warming your knife before cutting helps keep the chocolate from cracking.

FAQs

Q: Can this be made without coffee?

A: Yes. You can also enjoy it as a plain caramel version.

Q: Are gluten-free biscuits acceptable?

A: Definitely: just substitute a gluten-free spiced biscuit in for the Biscoff.

Q: Is golden syrup mandatory?

A: It gives richness to the caramel, but you can replace it with light corn syrup.

Q. Will white chocolate work as topping?

A. Well, but the bar will then become sweeter, so you may want to cut the sugar in the caramel.

Try It!

A little square of Biscoff and Coffee Caramel Slice, definitely indulgent, very easy to prepare, and even easier to love. Creamy and Richa stirs the right sweet-slightly bitter flavor from the coffee. I bet you will have this as one of your favorite desserts once you try it.