No-Bake Biscoff Slice
This No-Bake Biscoff Slice combines crispy Lotus Biscoff biscuits and velvety Biscoff spread, topped with glossy white chocolate for a decadent dessert that is simple to prepare and impressively elegant.
Ingredients
Base Ingredients
- 90 g Lotus Biscoff biscuits Choose fresh, crisp biscuits.
- 250 g icing sugar Sifted if possible for a silkier texture.
- 120 g butter (salted or unsalted) Use unsalted for control; melt gently.
- 249 g Biscoff spread The branded spread is ideal for consistency.
- 50 g Biscoff spread For topping, adds visual drama.
Topping Ingredients
- 200 g white chocolate Choose high-quality for best results.
Optional Add-ons
- Flaky sea salt Enhances sweetness and caramel notes.
- Toasted hazelnuts or almonds (finely chopped) For crunchy contrast.
- Vanilla bean paste For added flavor complexity.
- Dark chocolate drizzle Add bittersweet contrast.
Instructions
Prepare the Biscuit Base
- Crush the Lotus Biscoff biscuits into fine crumbs using a food processor or a zip-top bag and a rolling pin.
- Combine crushed biscuits, icing sugar, and melted butter in a large bowl, ensuring even moisture.
- Fold in the slightly warmed Biscoff spread until well mixed and glossy.
Assemble and Press
- Press the mixture into an 8x8 inch tin lined with baking paper, smoothing the top.
- Chill the base in the fridge for 10-15 minutes before topping.
Finish with White Chocolate and Biscoff Swirl
- Melt the white chocolate using a bain-marie or microwave, stirring until smooth.
- Pour and spread the melted white chocolate over the chilled base.
- Drizzle the remaining Biscoff spread over the top, creating a marbled pattern.
Chill, Slice, and Serve
- Refrigerate the tin for at least 2 hours until set.
- Lift the slab from the tin, slice with a warm knife, and enjoy.
Notes
For a firmer bar, refrigerate longer or use a freezer before cutting. Serve these slices cool for the best flavor.