Giant Biscoff Twix

• Total Time: 2 hours

Category: Dessert,Cakes

Ingredients

• 150g Biscoff spread
• 100g Biscoff biscuits
• 200g Shortbread biscuits
• 300g milk/dark chocolate
• Caramel
• 375g Carnation Caramel tin
• 100g Unsalted butter
• 100g Caster sugar
• Pinch of salt

Method

1. In a bread loaf tin add a sheet of baking paper. Tip: to make it a little stronger you can add a piece of card underneath
2. Take 100g of the chocolate and melt in the microwave
3. Paint all of the chocolate evenly onto the backing paper, then set in the fridge to freeze for an hour
4. While waiting for the chocolate to harden we can move onto the caramel
5. In a pan add the tin of caramel, the unsalted butter, the caster sugar and the salt heat together for a short while on a low heat, ensure that it doesn’t boil over but that the sugar and butter are fully melted
6. Add the caramel to the fridge to cool down and set this can take up to 2 hours
7. Once the chocolate and caramel have set, take them out of the fridge, and spoon a thick layer of the caramel onto the top of the chocolate.
8. Put the caramel topped chocolate back in the fridge for an hour
9. Take the caramel topped chocolate out of the fridge and add a layer of shortbread biscuits, then add a layer of Biscoff Spread and top that with a layer of Biscoff Biscuits.
10. Melt another 100g of the chocolate in the microwave and cover the bottom of the Giant Biscoff Twix, put it in the fridge for an hour for the chocolate to set
11. Once the chocolate is set take out the Giant Twix add 2 ramekins upside down and take the giant twix out of the tin and flip it upside down
12. Peel back the baking paper and melt the final 100g of chocolate in the microwave
13. With the melted chocolate add it to the sides and drizzle over the top to add to the twix look and feel
14. Pop it back in the fridge for the final hour and then BAM! The Giant Biscoff Twix is ready to serve and share!