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Brimming with indulgent flavours, serve up this chocolate-topped biscoff slice and watch it disappear.

  • Makes20, pieces
  • Cook time5 minutes
  • Prep time20 minutes, + 1 3/4 hours chilling time
Biscoff caramel slice


  • 250g pkt Coles Scotch Finger biscuits
  • 100g butter, melted
  • 1/2 cup (140g) Lotus Biscoff Spread
  • 1 1/2 cups (240g) icing sugar mixture
  • 50g butter, extra, chopped
  • 200g dark chocolate, melted
  • 50g Lotus Biscoff biscuits, chopped

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Grease a 16cm x 26cm (base measurement) slice pan and line with baking paper, allowing the sides to overhang. Place Scotch finger biscuits in a food processor and process until finely crushed. Add melted butter and half the Biscoff spread. Process until well combined. Spoon into the prepared pan and press evenly over the base. Smooth the surface and place in the fridge for 30 mins or until firm.

  2. Step 2

    Place the icing sugar, extra butter, remaining Biscoff spread and 1/4 cup (60ml) water in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir until smooth and well combined. Pour over biscuit base and spread to an even layer. Place in the fridge for 15 mins or until set. 

  3. Step 3

    Pour the chocolate over the slice and smooth the surface. Sprinkle with chopped Biscoff. Place in the fridge for 1 hour or until set. 

  4. Step 4

    Transfer slice to a work surface. Cut into pieces to serve. Store in an airtight container in the fridge for up to 1 week.

Recipe tip

Sprinkle leftover Lotus Biscoff biscuits over sliced mango and yoghurt or ice cream for an easy dessert.