A buttery Biscoff biscuit base, gooey caramel centre and a biscoff swirl chocolate topping, this No Bake Biscoff Caramel Slice is absolute perfection in every bite!
A caramel slice is such a classic dessert but the addition of biscoff really takes it to the next level! By swapping out the plain biscuits for Biscoff cookies and adding Biscoff spread to the caramel and chocolate layers, you create the tastiest dessert with a cookie butter flavour in every bite.
It’s simple to make and doesn’t require turning on the oven, making it the perfect recipe for when you want something delicious with minimal fuss. Whether you’re attending a get to together/party, need a crowd-pleasing sweet treat, or simply love anything Biscoff, this slice is guaranteed to hit the spot. It also stores well in the fridge, making it a great make ahead option for when you want to keep a little something sweet in the fridge to enjoy throughout the week!
Ingredients needed
base:
- biscoff biscuits
- butter
caramel:
- condensed milk
- brown sugar
- butter
- biscoff spread
topping:
- chocolate
- biscoff spread (+extra to drizzle on top)
How to make No Bake Biscoff Caramel Slice
Prepare the base:
- Line a rectangular baking tin (approx. 24cmx13cm) with baking paper.
- Crush Biscoff biscuits into fine crumbs using a food processor (or place in a ziplock bag and crush with a rolling pin). Mix with melted butter until well combined.
- Press the mixture firmly into the base of the tin and leave in the fridge while you make the caramel.
Make the caramel layer:
- In a small saucepan, combine the condensed milk, brown sugar, butter and Biscoff spread.
- Stir continuously over medium heat for 5–7 minutes until the mixture thickens.
- Pour the caramel over the base and smooth it out. Leave in the fridge for 20 minutes before adding the chocolate.
Top with chocolate:
- Melt the chocolate and Biscoff spread together in the microwave. Pour over the caramel and spread evenly. Drizzle extra Biscoff spread on top and swirl with knife – microwave it for 10–15 seconds to make it runny.
- Leave in the fridge for 4-5 hours for the caramel and chocolate to set.
Slice and serve:
- Once set, remove from the tin, cut into 10 pieces using a hot knife (to prevent the chocolate from cracking).
- Enjoy – store in an airtight container in the fridge.
Other recipes to try:
No Bake Biscoff Caramel Slice
Ingredients
Base
- 250 g Biscoff biscuits
- 100 g butter
Caramel
- 1 can condensed milk 375g
- 1/4 cup brown sugar
- 50 g butter
- 2 tbsp Biscoff spread
Topping
- 150 g chocolate
- 2 tbsp Biscoff spread +extra to drizzle on top
Instructions
- Line a rectangular tin (approx. 24x13cm) with baking paper.
- Crush Biscoff biscuits into fine crumbs using a food processor (or place in a ziplock bag and crush with a rolling pin). Mix with melted butter until well combined.
- Press the mixture firmly into the base of the tin and leave in the fridge while you make the caramel.
- In a saucepan, combine the condensed milk, brown sugar, butter and Biscoff spread
- Stir continuously over medium heat for 5–7 minutes until the mixture thickens. Pour the caramel over the base and smooth it out. Leave in the fridge for 20 minutes before adding the chocolate.
- Melt the chocolate and Biscoff together in the microwave. Pour over the caramel and spread evenly. Drizzle extra Biscoff spread on top and swirl with knife – microwave it for 10–15 seconds to make it runny.
- Leave in the fridge for 4-5 hours for the caramel and chocolate to set.
- Once set, remove from the tin and cut into 10 pieces using a hot knife (to prevent the chocolate from cracking).
- Enjoy – store in an airtight container in the fridge.
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