Ingredients
Base
- 250 g Biscoff biscuits
- 50 g Biscoff spread, Smooth or crunchy is fine
- 75 g Butter, Cut into cubes
Caramel Filling
- 200 g Butter, Cut into cubes
- 4 tablespoons golden syrup
- 1 can condensed milk
Chocolate Topping
- 250 g Dark Chocolate Melts
- 200 g Biscoff spread
- 1 tablespoons coconut oil, or vegetable oil
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Line an 8x8 baking tin with parchment paper
- Add 75g of butter and 50g of biscoff spread to bowl and melt for 2min30sec/60°c/Speed 2.
- Add 250g of biscoff biscuits then crush for 10sec/speed5. Prolong time by 5 seconds if not crushed completely.
- Add mixture to prepared tin, flattening with the back of a spoon. Place in the fridge while preparing caramel filling steps. Preheat oven to 180°c.
- Add 200g butter, 4 tablespoons of golden syrup & 1 can (400g) of condensed milk. Place simmering basket on lid and combine for 20min/100°c/speed 3.
- Pour caramel filling over cooled base then bake in oven for 10 minutes.
- Place a microwave safe bowl on lid then weigh 250g of Dark chocolate melts, 200g of biscoff spread & 1 tablespoon of coconut/vegetable oil.
- Place bowl in microwave and melt in 30 second increments, stirring each time. Keep adding 30 seconds until chocolate is completely melted and smooth. (Took me 1 minute in total)
- Pour chocolate over caramel filling and top with extra biscoff biscuits. Place in refrigerator to cool for approx. 1 hour or until set.
- Once set, slice, then serve!
PREP
BASE
CARAMEL FILLING
CHOCOLATE TOPPING
Tip
The addition of oil is to avoid cracking when cutting the slice once set 
I also used cookidoo's condensed milk recipe
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Have been wanting to try this recipe easy as👍🏼 in the fridge ATM.....
omg....omg....O M G....... I'm so please I accidentally found this recipe!!!!!! Thank you so much for sharing, it was easy and it's oh soooooooo tasty. It's a keeper in my book. The custard seems a little soft, but I reckon I just need to bake it for longer than 10 minutes. Thank you so much once againe!!!!!