Brimming with indulgent flavours, serve up this chocolate-topped biscoff slice and watch it disappear.
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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.
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.
Pour the chocolate over the slice and smooth the surface. Sprinkle with chopped Biscoff. Place in the fridge for 1 hour or until set.
Transfer slice to a work surface. Cut into pieces to serve. Store in an airtight container in the fridge for up to 1 week.
Sprinkle leftover Lotus Biscoff biscuits over sliced mango and yoghurt or ice cream for an easy dessert.