Ingredients

The following ingredients have 28 Servings
  • 2 x 124g pkt’s Biscoff caramelised biscuits, broken up
  • 80g butter, melted
  • 400g can evaporated milk
  • 400g dark brown sugar
  • 125g salted butter
  • 180g melted Caramilk chocolate

Instruction

  • Grease a 26cm x 18cm rectangle slice pan and line with baking paper.
  • Place the broken biscuits into a food processor and process until mixture resembles coarse crumbs. Add butter and process until combined. Transfer to the prepared pan and press evenly into the base. Refrigerate for 30 minutes.
  • Place milk, sugar and butter into a large saucepan over a low heat, stirring until sugar has dissolved. Bring to the boil and cook for 12-15 minutes, stirring continuously. Remove from the heat and beat for a minute or two as the mixture cools slightly. Pour over biscuit base and smooth top. Refrigerate for 3-4 hours or until set.
  • Spread melted Caramilk over the top and refrigerate until set.
  • To serve, cut into 9 pieces lengthwise then cut each piece into 3.