This triple layer decadent dessert is to die for. The oat biscuit layer reminds me of anzac biscuits with a nutty kick, the middle soft caramel layer is heavenly and the chocolate top layer is the perfect finish. A different and equally divine take on the caramel slice recipe with a new addition: Biscoff, and who doesn't like Biscoff?
Ingredients
Biscuit Base
-
150g unsalted butter, cubed
- 140g Biscoff spread
- 60g brown sugar
- 150g golden syrup
- 250g rolled oats
Caramel layer
- 1 tbsp extra-virgin olive oil
- 1 tin condensed milk zucchini
-
85g salted butter cubed
- 100g brown sugar
- 1 tbsp golden syrup
- 240g milk chocolate
- 70g biscoff spread
Chocolate top
Method
- Preheat oven to 160°C fan forced and line a baking tray with baking paper.
- In a saucepan over medium-low heat, combine all base ingredients until completely combined. Take off heat and mix in the oats. Spread evenly over prepared pan and bake for 20 minutes in the oven. Chill in fridge.
- In a medium saucepan, combine all caramel layer ingredients and continuously stir for 10 minutes. Pour over baked base and refridgerate for at least an hour.
- Melt chocolate and remaining biscoff in the microwave and spread evenly* over caramel-base in pan. Refrigerate for at least an hour. Slice and enjoy!
NOTES
*After you have spread the chocolate over the caramel layer, shake and tap the pan to distribute the chocolate evenly.
Extra Comments
If you made this recipe, leave a comment to let us know how you went! Add a picture of your final result or post a picture on instagram and tag me@danibianchi_.