Biscoff Caramel Slice: Easy No-Bake Indulgence!

Biscoff Caramel Slice Recipe: Are you ready to embark on a truly unforgettable culinary journey that combines the irresistible crunch of spiced speculoos biscuits, a lavish layer of gooey, buttery caramel, and a decadent chocolate topping? This isn’t just any dessert; it’s a symphony of textures and flavors designed to delight even the most discerning palate. While the classic caramel slice, often known as Millionaire’s Shortbread, hails from British traditions, this Biscoff iteration takes that beloved concept to an exciting new level, infusing it with the unique, comforting taste of Lotus Biscoff cookies that has captured hearts worldwide.

People absolutely adore this treat for its perfect balance of sweet and spice, the delightful contrast between the crumbly base, the smooth, rich caramel, and the snap of the chocolate. It’s an indulgence that feels both familiar and wonderfully novel. I’m thrilled to present our definitive Biscoff Caramel Slice Recipe, crafted to ensure a perfect result every time, making it an ideal choice for special occasions, afternoon tea, or simply a well-deserved moment of bliss. Get ready to create a dessert that will have everyone asking for your secret!

this Recipe

Welcome to the ultimate guide for creating a truly irresistible Biscoff Caramel Slice. This dessert is a symphony of textures and flavors, combining a crunchy biscuit base, a rich, spiced Biscoff caramel, and a smooth chocolate topping. Get ready to impress everyone with this fantastic Biscoff Caramel Slice Recipe!

Ingredients:

• For the Biscoff Biscuit Base:

• 250g (approximately 1.5 standard packs) Lotus Biscoff biscuits
• 125g unsalted butter, melted

• For the Indulgent Biscoff Caramel Layer:

• 125g unsalted butter
• 100g light muscovado sugar (or soft brown sugar)
• 400g can (or approximately 300ml) sweetened condensed milk
• 2-3 tablespoons Lotus Biscoff spread, smooth or crunchy (your preference!)
• 1/2 teaspoon sea salt (optional, but highly recommended to balance sweetness)

• For the Velvety Chocolate Biscoff Topping:

• 200g good quality milk chocolate, roughly chopped (or a mix of milk and dark for less sweetness)
• 50g Lotus Biscoff spread, smooth
• 1-2 tablespoons neutral oil (like coconut oil or sunflower oil – optional, for a glossier finish)
• Extra crushed Biscoff biscuits or a drizzle of melted Biscoff spread for decoration (optional)

Preparing the Biscoff Base:

1. First things first, we need to get our baking tin ready. I always use a 20cm x 20cm (8-inch x 8-inch) square baking tin for this Biscoff Caramel Slice Recipe. Line it generously with baking parchment, ensuring there’s an overhang on all sides. This makes it incredibly easy to lift the entire slice out once it’s set, which is a game-changer when it comes to cutting neat squares.
2. Now, let’s tackle those glorious Biscoff biscuits. The goal here is fine crumbs. You can achieve this in a couple of ways:
   • Food Processor Method: This is my preferred, quickest, and easiest method. Simply pop all 250g of Biscoff biscuits into your food processor and blitz them until they form very fine crumbs. You want a texture akin to fine sand, with no large chunks remaining. This ensures a smooth, even base for your Biscoff Caramel Slice.
   • Manual Method: If you don’t have a food processor, don’t fret! Place the biscuits in a large, sturdy zip-top bag. Seal it, making sure to remove as much air as possible. Then, get a rolling pin and bash away until they are finely crushed. This can be quite therapeutic, actually! Just make sure they are truly fine crumbs.
3. Once your Biscoff biscuits are perfectly crushed, melt your 125g of unsalted butter. You can do this in a microwave-safe bowl in short bursts, stirring frequently, or in a small saucepan over low heat. Be careful not to brown the butter, we just want it perfectly liquid.
4. Pour the melted butter directly over your Biscoff biscuit crumbs in a medium-sized mixing bowl. Give it a good stir with a spoon or spatula until all the crumbs are thoroughly coated and resemble wet sand. This step is crucial for a base that holds together beautifully. Every crumb needs to be moistened by the butter.
5. Transfer the Biscoff crumb mixture into your prepared baking tin. Using the back of a spoon, or even better, your clean fingertips, press the mixture down firmly and evenly across the bottom of the tin. Pay extra attention to the corners and edges to ensure a compact, stable base. The firmer you press, the less likely your Biscoff Caramel Slice base will crumble when you cut it.
6. Pop the tin into the refrigerator for at least 30 minutes to chill and firm up. This cooling period is essential as it helps the butter solidify, locking the Biscoff crumbs together and preventing your caramel layer from seeping into the base. A well-chilled base makes all the difference for this Biscoff Caramel Slice Recipe.

Crafting the Luscious Biscoff Caramel:

7. While your base is chilling, it’s time to create the star of our Biscoff Caramel Slice: the Biscoff-infused caramel. In a medium-sized, heavy-bottomed saucepan, combine the 125g of unsalted butter, 100g of light muscovado sugar, and the entire can (400g) of sweetened condensed milk. Using a heavy-bottomed pan is important here, as it helps distribute heat more evenly and reduces the risk of the caramel scorching.
8. Place the saucepan over a medium-low heat. Begin stirring the mixture constantly with a whisk or a wooden spoon. Your goal here is to dissolve the sugar completely and melt the butter into the condensed milk. Don’t rush this step. It might take a few minutes, but continuous stirring is key to prevent sticking and burning at the bottom of the pan.
9. Once the butter has melted and the sugar has dissolved, bring the mixture to a gentle boil. As soon as it starts to bubble, reduce the heat to low and continue to simmer, stirring vigorously and constantly. This is where the magic happens and requires your full attention! The caramel needs to cook for approximately 5-8 minutes, or until it thickens significantly and turns a rich golden-brown color.
10. How do you know when it’s ready? There are a few indicators:
    • Color: It should transform from a pale cream to a deep, inviting golden caramel hue.
    • Thickness: When you lift your spoon, the caramel should coat the back of it, and when you draw a line through the caramel in the pan, it should hold its shape for a second or two before flowing back together.
    • Texture: It should feel noticeably thicker and more resistant as you stir. It will start to pull away from the sides of the pan slightly.

    Be careful not to overcook it, as it can become too hard when cooled. Likewise, undercooking will result in a runny caramel that won’t set properly in your Biscoff Caramel Slice.

11. Once your caramel has reached that perfect consistency and color, remove the saucepan from the heat immediately. This stops the cooking process and prevents it from over-thickening.
12. Now for the Biscoff magic! Stir in 2-3 tablespoons of Lotus Biscoff spread and the optional 1/2 teaspoon of sea salt into the hot caramel. The heat of the caramel will melt the Biscoff spread beautifully, infusing every spoonful with that unique spiced biscuit flavor. The sea salt, even just a tiny amount, truly elevates the Biscoff Caramel Slice, cutting through the sweetness and enhancing the other flavors. Stir until the Biscoff spread is completely incorporated and the caramel is smooth and uniform in color.
13. Carefully pour the hot Biscoff caramel evenly over the chilled Biscoff biscuit base in your prepared tin. Use a spatula to spread it right to the edges, ensuring an even layer. Take a moment to admire that beautiful, glossy surface!
14. Return the tin to the refrigerator. This layer needs to chill for a minimum of 1-2 hours, or until it’s completely firm to the touch. Patience is a virtue when making this Biscoff Caramel Slice Recipe! A well-chilled caramel layer is essential before adding the chocolate topping, otherwise, the warm chocolate could melt the caramel underneath.

Creating the Decadent Chocolate Biscoff Topping:

13. Once your Biscoff caramel layer is firm and thoroughly chilled, it’s time to prepare the crowning glory: the chocolate Biscoff topping. In a heatproof bowl, combine your 200g of roughly chopped milk chocolate (or your preferred blend of chocolates) and 50g of smooth Lotus Biscoff spread.
14. There are a couple of ways to melt this mixture:
    • Bain-Marie Method: Place the heatproof bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and Biscoff spread are completely melted and smooth. This method provides gentle, even heat and is excellent for preventing burning.
    • Microwave Method: Heat in 20-30 second bursts in the microwave, stirring well after each interval. Be very careful not to overheat the chocolate, as it can seize and become lumpy. Stirring is crucial to distribute the heat.
15. If you want an extra glossy finish and to make the topping a little easier to spread, you can stir in 1-2 tablespoons of neutral oil (like coconut oil or sunflower oil) into the melted chocolate Biscoff mixture. This isn’t strictly necessary for the Biscoff Caramel Slice, but it does give it a lovely professional sheen and helps it cut more cleanly when set. Stir until the topping is perfectly smooth and silken.
16. Pour the warm (but not hot!) chocolate Biscoff topping over the completely chilled caramel layer. Work quickly but carefully to spread it evenly using an offset spatula or the back of a spoon, ensuring it covers the entire surface right to the edges.
17. If you wish to add a decorative flourish to your Biscoff Caramel Slice, now is the time! While the chocolate is still wet, you can sprinkle a few extra crushed Biscoff biscuits over the top, or even drizzle a little extra melted Biscoff spread in an attractive pattern. Get creative!
18. Return the tin to the refrigerator for a final chill. This layer usually sets much faster than the caramel, typically within 30-60 minutes, or until the chocolate is firm to the touch. This final chilling is important to ensure your Biscoff Caramel Slice sets perfectly and is easy to cut.

Assembling and Setting Your Biscoff Caramel Slice:

17. Once all three layers of your Biscoff Caramel Slice are completely firm, it’s time for the moment of truth: cutting! Carefully lift the entire slice out of the tin using the parchment paper overhangs. Place it on a clean cutting board.
18. For the cleanest cuts, I have a top tip: fill a tall glass with hot water. Dip a sharp knife into the hot water, wipe it clean with a kitchen towel, and then make a clean cut. Repeat this process for each cut. The warm knife glides through the chocolate topping and firm caramel, creating beautifully neat slices. Cut into squares or bars of your desired size.
19. Store your finished Biscoff Caramel Slice in an airtight container in the refrigerator. It will keep beautifully for up to a week, though I doubt it will last that long! You can also freeze individual slices for a quick treat later on; just thaw them in the refrigerator before enjoying.
20. Serve your glorious Biscoff Caramel Slice at room temperature or chilled, depending on your preference. It’s truly a showstopper and a guaranteed crowd-pleaser! Enjoy every single delicious bite of this magnificent Biscoff Caramel Slice Recipe.

There you have it – the complete, detailed guide to making the most incredible Biscoff Caramel Slice. This recipe is more than just a dessert; it’s an experience, a symphony of flavors and textures that will delight anyone lucky enough to try it. Happy baking!

Conclusion:

Well, my friends, we’ve reached the sweet finale of our journey through this truly exceptional dessert. If there’s one recipe you absolutely must add to your baking repertoire, it’s this one. I’m not just saying that because I’m passionate about desserts; I’m saying it because this isn’t just any caramel slice. This is an experience, a symphony of textures and flavors that will quite simply blow your tastebuds away. From the moment you take that first bite, you’ll understand exactly why I’ve been so excited to share it with you. This Biscoff Caramel Slice Recipe stands head and shoulders above the rest, promising pure indulgence with every morsel.

Why This Biscoff Caramel Slice Recipe is a Game-Changer:

What makes this particular creation so utterly irresistible? It’s the masterful layering, of course! You start with that incredibly crisp, buttery Biscoff biscuit base, which provides the perfect textural counterpoint to everything that follows. Its unique, spiced caramel notes are already a treat before we even get to the caramel layer. That distinctive speculoos flavor provides a depth and warmth that a plain biscuit base simply can’t replicate, setting the stage for something truly special. Then comes the heart of the dessert: a rich, velvety, golden caramel that’s perfectly balanced in sweetness, offering that deeply satisfying chewiness we all crave in a good caramel slice. This isn’t a thin, watery caramel; it’s a robust, buttery concoction that holds its own against the assertive base. But we don’t stop there, do we? Oh no! We crown it all with a generous layer of glossy, snapping chocolate, often infused with just a hint more Biscoff, or perhaps a swirl of the spread itself, to tie all those beautiful flavors together in one magnificent package. It’s decadent without being overly heavy, comforting yet sophisticated, and utterly addictive. Trust me, it’s a showstopper that will earn you endless compliments and disappear from the plate faster than you can say “more please!” It truly encapsulates everything wonderful about home baking – simple ingredients transformed into something extraordinary that brings joy to everyone who tastes it. This isn’t just a dessert; it’s a testament to the magic of Biscoff.

Serving Suggestions to Elevate Your Experience:

While this delightful treat is absolutely perfect enjoyed on its own, perhaps with a cup of freshly brewed coffee or a comforting mug of tea, there are always ways to elevate the experience and make it even more memorable. Imagine serving a generous slice slightly chilled, its chocolate topping firm and its caramel just yielding, alongside a scoop of high-quality vanilla bean ice cream. The contrast of the cool, creamy ice cream with the rich, spiced slice is simply divine! A dollop of lightly sweetened whipped cream, perhaps infused with a touch of cinnamon, a whisper of cardamom, or a hint of orange zest, would also be a beautiful accompaniment, adding a lovely lightness and another layer of aromatic complexity. For a more casual presentation, ideal for parties or a relaxed afternoon gathering, you could cut it into smaller, elegant, bite-sized squares and arrange them beautifully on a platter; they’re guaranteed to be the first to go, making them perfect for sharing. Don’t forget a sprinkle of flaky sea salt over the top just before serving – it really brings out the nuances of the caramel and chocolate, taking it from delicious to absolutely sublime, highlighting the sweet and savory notes. And of course, for a true Biscoff aficionado, a light drizzle of warmed Biscoff spread over each slice just before serving adds an extra layer of indulgence and irresistible visual appeal, reinforcing that beloved flavor profile.

Creative Variations to Spark Your Culinary Imagination:

The beauty of a recipe like this is how wonderfully adaptable it is, inviting you to put your own unique spin on it and truly make it your own. If you’re feeling adventurous, consider swapping out some of the base biscuits for crushed ginger snaps or even a mix of Biscoff and digestive biscuits for a slightly different texture and flavor profile in your caramel slice. You could also press some finely chopped pecans, walnuts, or even macadamia nuts into the base before baking for an added crunch and nutty depth that complements the spiced notes beautifully. For the caramel layer itself, a tiny pinch of espresso powder can subtly deepen the chocolate flavor in the topping, or a few drops of orange extract or even a dash of rum essence could add a bright, citrusy or warming note that pairs beautifully with the Biscoff spices. And the topping? Oh, the possibilities are truly endless! Instead of just plain milk or dark chocolate, try a decadent swirl of both, creating a beautiful marbled effect, or even a layer of white chocolate with crushed Biscoff crumbs sprinkled over the top while it’s still wet for a stunning visual and textural contrast. A sprinkle of mini chocolate chips, colorful sprinkles, or even some edible glitter can make it extra festive for special occasions, transforming it into a celebratory treat. For those with dietary considerations, this recipe can often be adapted; gluten-free Biscoff-style biscuits are now readily available, and with vegan butter and condensed coconut milk, you could even craft a plant-based version that’s just as delicious, ensuring everyone can enjoy this fantastic treat. Don’t be afraid to experiment; that’s where the real magic happens, allowing you to personalize your Biscoff caramel slice to perfection!

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and dive into making this incredible Biscoff Caramel Slice Recipe. It’s a joyful process, a journey from simple ingredients to a truly spectacular dessert, and the rewards are immeasurable. Once you’ve made it (and inevitably fallen in love with it), I would be absolutely thrilled to hear about your experience! Did you stick to the original, or did you venture into some of the wonderful variations? What was your favorite part of making or, more importantly, tasting this delightful creation? Share your creations, your triumphs, and even your culinary experiments with us. Your feedback and stories inspire me and our whole community of fellow food lovers. Happy baking, and get ready to indulge in something truly spectacular that will leave everyone asking for the recipe!

Easy No-Bake Biscoff Caramel Slice

A no-bake Biscoff Caramel Slice featuring a crunchy Biscoff biscuit base, a rich Biscoff-infused caramel layer, and a decadent chocolate topping. An irresistible treat for any occasion, combining sweet, spice, and perfect textures.

Prep Time
20 Minutes

Cook Time
8 Minutes

Total Time
15 Minutes

Servings
16 servings

Ingredients

• 250g Lotus Biscoff biscuits (for base)
• 125g unsalted butter, melted (for base)
• 125g unsalted butter (for caramel)
• 100g light muscovado sugar
• 400g can sweetened condensed milk
• 2-3 tablespoons Lotus Biscoff spread (for caramel)
• 1/2 teaspoon sea salt
• 200g milk chocolate, chopped (for topping)
• 50g Lotus Biscoff spread (for topping)
• 1-2 tablespoons neutral oil (optional, for gloss)
• Crushed Biscoff biscuits or drizzle of Biscoff spread (optional, for decoration)

Instructions

1. Step 1
   Line a 20cm x 20cm (8-inch x 8-inch) square baking tin with parchment paper, leaving an overhang. Process 250g Biscoff biscuits into fine crumbs. Mix crumbs with 125g melted butter until thoroughly coated. Press mixture firmly and evenly into the prepared tin. Chill for at least 30 minutes to firm up.
2. Step 2
   In a heavy-bottomed saucepan, combine 125g unsalted butter, 100g light muscovado sugar, and 400g sweetened condensed milk. Heat over medium-low, stirring constantly, until butter melts and sugar dissolves. Bring to a gentle boil, then reduce heat to low and simmer, stirring vigorously, for 5-8 minutes until the mixture significantly thickens and turns a rich golden-brown color.
3. Step 3
   Remove saucepan from heat. Stir in 2-3 tablespoons Lotus Biscoff spread and 1/2 teaspoon sea salt until smooth and uniform. Carefully pour the hot Biscoff caramel evenly over the chilled biscuit base. Return the tin to the refrigerator and chill for a minimum of 1-2 hours, or until the caramel is completely firm to the touch.
4. Step 4
   Once the caramel is firm, combine 200g chopped milk chocolate and 50g smooth Lotus Biscoff spread in a heatproof bowl. Melt using a bain-marie or microwave (in 20-30 second bursts, stirring well after each) until completely smooth. If desired, stir in 1-2 tablespoons neutral oil for a glossier finish.
5. Step 5
   Pour the warm chocolate Biscoff topping over the completely chilled caramel layer, spreading it evenly to the edges. If desired, decorate with extra crushed Biscoff biscuits or a drizzle of melted Biscoff spread. Return the tin to the refrigerator for a final chill of 30-60 minutes, or until the chocolate topping is firm.
6. Step 6
   Once all layers are completely firm, carefully lift the entire slice from the tin using the parchment paper overhangs. Place on a cutting board. For clean cuts, dip a sharp knife in hot water, wipe it clean, then make a cut. Repeat for each cut. Cut into squares or bars of your desired size. Store in an airtight container in the refrigerator for up to a week. Serve chilled or at room temperature.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.