For the recipe Biscoff Billionaires Traybake
|350 g||Lotus Biscoff Biscuit|
|100 g||Dr. Oetker Milk Chocolate Chunks|
|150 g||Unsalted butter (melted)|
|150 g||Unsalted butter|
|300 g||Condensed Milk|
|60 g||Golden Syrup|
|5 ml||Dr. Oetker Madagascan Vanilla Extract (1 tsp)|
|2.5 g||Salt (1/2 tsp)|
|300 g||Dr. Oetker 26% White Chocolate|
|50 g||Biscoff Smooth Spread|
First things first, line an 8” square baking tin with parchment. Next up crush the biscuits, you can do this either in a sturdy sandwich bag and bash with a rolling pin or in a food processor. Once they are crushed pour into a bowl and mix in the Chocolate Chunks. Pop in the melted butter and stir to coat all the biscuit in butter.
Pour the mixture into your prepared baking tin and press down to create an even layer in the base of the tin. Pop in the fridge to set for about 30 minutes.
Once your base is nearly set, lets make the caramel. Pop the butter, condensed milk, golden syrup, Vanilla Extract and salt into a saucepan and heat gently until the mixture has all melted together. Turn up the heat and bring the mixture to a gentle boil, stirring all the time, and simmer gently for about 5 minutes until the mixture has thickened and is a creamy fudge colour.
Pour over your biscuit base and pop back into the fridge to allow the caramel to set for about 1 hour.
Once your caramel is set, it’s time to decorate! Pop the White Chocolate into a microwaveable bowl and melt in the microwave for 30 seconds and then continue to melt in 20 second intervals until your chocolate is lovely and melted.
Pour over the top of the caramel layer and smooth out to evenly cover the caramel. Dollop the biscoff over the melted White Chocolate and swirl through with a cocktail stick – if the biscoff spread is firm blast in the microwave for 10 seconds to make it runnier and easier to swirl.
You are now ready to slice up and serve your billionaires biscoff traybake, be quick this gooey caramel goodness won’t last long!
Your traybake will last up to 7 days stored in an airtight container.
Why not try replacing the white chocolate topping with milk chocolate.
For a nutty praline flavour sprinkle the top of your traybake with some chopped hazelnuts.
|Per Serving||Per 100 g / ml|
|Fat||41.29 g||33.84 g|
|Carbohydrate||60.11 g||49.27 g|
|Protein||6.24 g||5.11 g|
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