I couldn't help myself… Yes, I have reworked last week's recipe to include Biscoff. Biscoff is the top-tier MVP baking ingredient these days and for a good reason, they're not just super tasty. They're super versatile!

With the addition of the Biscoff biscuits, this recipe can be on the sweet side. If you would like to tone that down, I would recommend adding 1/2 teaspoon of sea salt to the caramel to tone down the sweetness and make it a salted caramel, which is also delicious.

So if you're bonkers for Biscoff biscuits, give this recipe a try! You'll not regret it!

Ingredients

250 g unsalted butter 

200 g soft brown sugar 

1 pack of Biscoff Biscuits 

To decorate - 

300 g dark chocolate 

Sprinkles (optional)

1-2 Crushed Biscoff biscuits (optional)

Method 

1 - 

Preheat your oven to 180 degrees C. Line a large deep sided sheet tray with tin foil and spray with nonstick spray or brush with oil. Then, lay down a single layer of biscuits placed side by side to cover the entire base of the sheet. Set this to one side.  

2 - 

In a heavy bottomed deep sided pan, melt your sugar and butter together, stirring occasionally. Once melted, bring it to a boil and allow to bubble away for three minutes uncovered. DO NOT stir at this point as you may split the caramel. 

3 - 

Once the three minutes are up, remove your pan from the heat, working quickly and carefully, pour the hot caramel evenly over the biscuits. If any of them begin to float, carefully press them down with a spoon or spatula.

4 -

Place your sheet of hot caramel and biscuits into the oven and bake for 2-3 mins to reheat and evenly spread the caramel. Once done, remove to a cooling rack and allow to cool fully.

5 - 

Once cool, you are ready to decorate. In a large bowl set over barely simmering water, melt your dark chocolate until it is just about melted (about 80% done is a good marker). At this point, remove your chocolate from the heat to allow it for finish melting fully. Keep stirring your chocolate the entire time until it has cooled slightly and is super shiny and pourable. When ready, pour the chocolate over the cooled caramel covered biscuits and smooth everything out with a spatula or spoon. You can swirl it to give it a nice texture or you can jiggle the tray to make it super flat and smooth. When you are happy with your chocolate layer, sprinkle the toppings if using, set it aside to cool and set fully. 

6 - 

Once set, break your caramel bark into large chunks and store in an air tight container for up to 1 week.