The Ultimate Cookie Butter Dessert Bar! 🍯🍪

This decadent Biscoff Caramel Slice layers a buttery cookie crust with velvety caramel filling and a smooth white chocolate topping for an irresistible treat that’s perfect for gifting or indulging!

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Why You’ll Love This Recipe

✔ Triple-layer perfection – Crunchy, creamy, and melt-in-your-mouth textures.
✔ Biscoff in every bite – Cookie butter magic in the crust, filling, AND topping!
✔ Make-ahead friendly – Stays fresh for days (if they last that long).
✔ Impressive yet easy – No baking required.

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Ingredients

For the Base

• 2 cups (200g) Biscoff cookie crumbs (about 24 cookies)
• ½ cup (115g) unsalted butter, melted
• 2 tbsp brown sugar (optional, for depth)

For the Biscoff Caramel Filling

• ½ cup (115g) unsalted butter
• ½ cup (100g) brown sugar, packed
• ¼ cup (60ml) golden syrup (or light corn syrup)
• 1 (14 oz/400g) can sweetened condensed milk
• ¼ cup (65g) Biscoff cookie butter (smooth or crunchy)
• ½ tsp vanilla extract
• Pinch of salt

For the Topping

• 200g (1¼ cups) white chocolate, chopped
• 2 tbsp (30g) Biscoff cookie butter
• Optional garnish: Crushed Biscoff cookies or extra cookie butter drizzle

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Step-by-Step Instructions

1. Make the Biscoff Base

1. Line an 8×8-inch (20x20cm) pan with parchment paper (leave overhang for easy removal).
2. Mix cookie crumbs, melted butter, and brown sugar (if using) until sandy.
3. Press firmly into the pan. Chill 15–20 mins while you make the filling.

2. Prepare the Caramel Filling

1. In a saucepan over medium heat, melt butter, brown sugar, syrup, and condensed milk.
2. Stir constantly for 8–10 mins until thickened (should coat the back of a spoon).
3. Off heat, stir in Biscoff spread, vanilla, and salt until smooth.
4. Pour over the chilled base. Refrigerate 30–40 mins until set.

3. Add the Topping

1. Melt white chocolate and Biscoff spread in 20-second bursts in the microwave, stirring until smooth.
2. Pour over the caramel layer, spreading evenly.
3. Optional: Sprinkle with crushed cookies or drizzle with extra Biscoff.

4. Chill & Slice

1. Refrigerate 1+ hour (or freeze 20 mins for faster setting).
2. Slice with a warm knife (run under hot water, then dry) for clean cuts.

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Serving & Storage

🍽 Pair with: Coffee, milk, or a scoop of vanilla ice cream!
📦 Storage:

• Fridge: Up to 5 days in an airtight container.
• Freezer: Layer between parchment paper for 2 months (thaw 10 mins before serving).

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Pro Tips

🔹 For texture: Use crunchy Biscoff spread in the caramel.
🔹 Salt balance: Flaky sea salt on top enhances sweetness.
🔹 Substitutions: Swap white chocolate for dark or milk chocolate.

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