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This indulgent traybake blends the rich flavors of caramelized Biscoff biscuits buttery caramel and a silky Biscoff chocolate topping into one delicious treat that feels both nostalgic and new. It is a go to dessert for gatherings or when you want something sweet that impresses with every bite.
I first made this for a friend’s birthday and the tray was completely empty within minutes. It has been my most requested sweet ever since.
Ingredients
- Biscoff biscuits: give the base a warm caramel crunch and are perfect for holding together once chilled
- Unsalted butter: is used throughout to create richness in both the base and caramel filling choose a fresh block with no off smell for best results
- Golden syrup: helps bind the caramel and adds depth look for one that pours smoothly and evenly
- Condensed milk: is essential for the chewy caramel layer use full fat for ideal texture
- Light brown sugar: blends into the caramel and balances the sweetness with a hint of molasses flavor
- White chocolate: creates a creamy sweet topping that complements the spiced biscuits choose high quality bars over chips
- Smooth Biscoff spread: adds a nutty creamy finish when melted with white chocolate
- Crushed Biscoff biscuits: are optional but add a decorative and crunchy finish
Step-by-Step Instructions
- Prepare the Base:
- Crush the Biscoff biscuits using a food processor or rolling pin until they resemble fine crumbs. Stir in melted butter until fully combined. Press firmly into a lined nine inch square baking tin and chill in the fridge while preparing the caramel
- Cook the Caramel:
- Place butter golden syrup light brown sugar and condensed milk into a heavy bottomed saucepan. Heat gently stirring continuously until the mixture melts then turn up the heat slightly and stir constantly until thickened and golden this may take ten to twelve minutes. Pour over the chilled base and refrigerate again until firm
- Make the Topping:
- Gently melt white chocolate with Biscoff spread in a bowl over simmering water or in short bursts in the microwave. Stir until completely smooth and pour over the set caramel. Use a spatula to spread evenly
- Chill and Finish:
- Sprinkle with crushed Biscoff biscuits if using and return the tray to the fridge to set fully for at least two hours. Once set use a sharp knife to cut into squares cleaning the blade between slices for neat edges
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My favorite part is melting the Biscoff spread into the chocolate because it smells absolutely heavenly. I remember my little nephew sneaking pieces off the top before the tray even set.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to one week. For longer storage freeze individually wrapped squares in parchment and store in a sealed container
Ingredient Substitutions
Digestive biscuits can work in place of Biscoff but the flavor will change
Use dark chocolate instead of white for a more intense finish
Maple syrup can be substituted for golden syrup in a pinch but it will be thinner
Serving Suggestions
Serve chilled with coffee or warm slightly and top with vanilla ice cream. These are also wonderful as part of a dessert buffet
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Cultural Context
This traybake takes inspiration from the British classic millionaires shortbread but trades in traditional shortbread for the spiced notes of Biscoff giving it a new identity while honoring the original concept
Frequently Asked Questions About Recipes
- → Can I use store-bought caramel?
It's not recommended. Homemade caramel provides the best texture and flavor for this traybake.
- → How do I prevent the base from crumbling?
Ensure the biscuit crumbs are finely crushed and well mixed with melted butter, then press firmly into the pan.
- → What size tin should I use?
A 9-inch square tin is ideal for a thick, satisfying slice. Adjust measurements for other sizes accordingly.
- → Can I substitute Biscoff with another spread?
You can try cookie butter or another spiced biscuit spread, but Biscoff offers the most authentic flavor.
- → How should I store leftovers?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.