Biscoff slices (no bake)
User Reviews
5
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Prep Time
5 mins
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Fridge time:
2 hrs
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Total Time
2 hrs 5 mins
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Servings
16 servings
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Calories
251 kcal
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Cuisine
International, Belgian
Biscoff slices (no bake)
Description
The recipe begins by finely crushing Lotus Biscoff cookies to form the base. Separately, white chocolate and butter are gently melted together, being careful to stir frequently to avoid burning. Golden syrup is stirred into the chocolate mixture to add sweetness and binding property.
Biscoff spread is warmed briefly to a runny consistency that mixes smoothly into the chocolate-butter mixture. These wet ingredients are then combined with the cookie crumbs until the mixture is uniform.
This mixture is pressed firmly into a square tin lined with parchment paper, then refrigerated until fully set. When chilled, the slices can be cut and served as a sweet snack or dessert featuring a smooth, creamy texture balanced with the spiced caramel flavor of Biscoff.
The melting process benefits from stirring often to prevent scorching, and a double boiler method is an option for temperature control. The recipe avoids baking, simplifying preparation while delivering a rich no-bake treat.
Ingredients
- 250 grams Lotus Biscoff cookies
- 200 grams white chocolate broken into smaller pieces
- 85 grams butter salted or unsalted, cubed
- 3 tablespoons golden syrup or 60g/2.1oz
- 180 grams Lotus Biscoff spread crunchy or smooth
Instructions
- Place the Lotus Biscoff cookies in a food processor and blitz into fine crumbs.No processor? Pop the biscuits in a resealable bag and crush them with a rolling pin, very finely.
- Transfer the fine cookie crumbs to a mixing bowl and set aside.
- Add the white chocolate and butter to a microwave-safe bowl. Heat in the microwave for 30 seconds, then stir. Repeat in 30-second intervals until the mixture is completely melted when stirred. This usually takes about 2 minutes on high heat. Be careful not to burn the chocolate.
- Add the golden syrup to the warm, melted white chocolate mixture and stir well to combine.
- In a separate small microwave-safe bowl, add the Biscoff cookie spread. Gently heat in the microwave for 20-30 seconds until it takes on a runny consistency that will blend smoothly.
- Add the white chocolate mixture and warm Biscoff spread to the bowl of cookie crumbs. Use a spatula to mix everything thoroughly until well combined.
- Line a 20cm/8 inch square tin with parchment paper, leaving an overhang on the sides.
- Spoon the cookie mixture into the prepared tin.
- Use a spatula or the back of a spoon to spread and press the mixture into an even layer. Ensure it reaches the corners as well.
- Cover the tin and chill in the fridge for at least 2 hours until firm and set throughout.
- Once completely set, lift the chilled Biscoff slice from the tin using the parchment overhang and transfer it to a cutting board.
- Use a sharp, large knife to cut the Biscoff slices into squares or whichever shape you prefer.
Notes
- When melting white chocolate and butter, stir frequently and pause heating to avoid burning; if a few chunks remain, stirring will melt them without reheating.
- For more controlled melting, use a double boiler by placing a bowl over simmering water, ensuring the bowl does not touch the water.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 132mg | 6% |
| Potassium | 91mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 18g | 36% |
| Vitamin A | 137IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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