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Photograph of White Chocolate and Biscoff Sticky Squares

White Chocolate and Biscoff Sticky Squares

Sticky white chocolate squares loaded with crispy Biscoff biscuits and topped with a thick layer of white chocolate and Biscoff spread.

Course afternoon tea, Morning Coffee, Snack, treat
Keyword Biscoff, slices, sticky, white chocolate
Prep Time 15 minutes
Servings 16
Author Susan

Ingredients

Base:

  • 100g unsalted butter
  • 200g white chocolate
  • ¼ teaspoon fine salt
  • 1 x 400g can of condensed milk 
  • 300g Biscoff biscuits, broken

Topping:

  • 200g white chocolate
  • 50g smooth Biscoff spread
  • pinch of fine salt, to taste (optional)

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. First make the base: chop the butter into squares and place in a large microwave safe bowl with the chopped white chocolate and salt. Melt in a microwave or a bain marie and mix until smooth. (See Recipe Notes for details.)

  3. Add the condensed milk and mix into the melted chocolate and butter until thoroughly mixed.

  4. Either place the Biscoff biscuits into a plastic bag and bash lightly with a rolling pin or you could do this by hand if you prefer. You want to break the biscuits up not crush them .

  5. Fold in the biscuits until coated in the sticky chocolate mix.

  6. Tip into a square cake tin and flatten the surface making sure the mixture is in all the corners and level.

  7. Pop into the fridge for 30 minutes to set a little.

  8. Top with the white chocolate and Biscoff: melt 195g white chocolate and Biscoff spread in the microwave or over a bain marie and mix until smooth. (See Recipe Notes for details.)

  9. Tip onto the base layer and level the surface.

  10. Grate over the remaining white chocolate.

  11. Cut into squares when the chocolate topping has hardened. (NB The chocolate will not harden to chocolate solid because of the addition of Biscoff.)

  12. I cut into either 16 or 25 squares depending on how many people I plan to share this with!

Recipe Notes

Equipment:

  • Large microwave safe jug or heatproof bowl
  • Kitchen scales and measuring spoons
  • Plastic bag and rolling pin - if necessary
  • 20cm/8 inch square baking tin or 23cm/9 inch square baking tin lined with baking parchment

Be very careful melting the chocolate. Chocolate can be very difficult to work with. You can overheat it very easily and the mixture will go grainy. When this happens, there is no way to resolve it I’m afraid!

Microwave: I give the chocolate and butter or Biscoff a minute in the microwave, take it out and stir it well, then let it sit for a few minutes to see if it continues melting sufficiently to melt all the chocolate. If not, I then continue with the microwave but in 10 – 15 second bursts.

Bain Marie: if you do not have a microwave, put the chocolate and butter or Biscoff in a heatproof bowl over a saucepan of gently simmering water. Do not let the base of the bowl touch the water. Heat until the chocolate and butter/Biscoff are very nearly melted then take it off the heat and take the bowl off the saucepan. Be very careful not to burn yourself as the bowl will be hot and steam will escape from the saucepan. Allow the mixture to sit for a few minutes for the residual heat to melt the remainder of the mixture. Again, be careful not to over-heat.