Jenny's been baking up a storm again and this latest addition to the morning tea menu is DELICIOUS! It's chewy, crunchy, and has that iconic Biscoff flavour!

INGREDIENTS 

BASE
250g Biscoff Biscuits
70g butter

CARAMEL
100g butter
2 tbsp caster sugar
2 tbsp golden syrup
½ can condensed milk (approx. 200g)

TOPPING
250g milk chocolate

METHOD

BASE
🤎  Crush biscuits with a rolling pin to a small crumb and then add melted butter.
🤎  Tip the biscuits into a tin lined with baking paper and press down firmly

CARAMEL
🤎  In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on medium heat until the sugar is dissolved – stir frequently to stop anything catching.
🤎 Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for approx. 5 mins stirring constantly so that the mixture doesn’t catch. BE CAREFUL the mixture is VERY hot and can burn you if it splashes.
🤎 The mixture will be ready when it has changed to a slightly darker golden colour and has thickened to a soft fudge texture.
🤎 Pour the caramel onto the biscuit base and leave to set for one-two hours.

TOPPING
🤎 Melt chocolate in microwave in short bursts and then drizzle over caramel.
🤎 Once set cut up your pieces and ENJOY!!!