Biscoff slices (no bake)

Biscoff slices in a pink carton box with a few slices in the foreground.

These Biscoff slices are both scrumptious and completely effortless to make. It's the perfect combo of crunchy Lotus cookies and velvety Biscoff spread. Add in creamy white chocolate, a bit of golden syrup and a touch of butter for the easiest, no-bake Biscoff cake-like slices ever.

5 from 48 votes

Print Recipe Save

Course: Dessert, Snack

Cuisine: Belgian, International

Prep Time: 5

Fridge time: 2

Total Time: 2 5

Servings: servings

Calories: 251kcal

Author: Maretha Corbett

Equipment

1 20cm x 20cm (8'' x 8'') baking tin - or container of similar size

Ingredients

▢ 250 grams (8.8oz) Lotus Biscoff cookies
▢ 200 grams (7oz) white chocolate - broken into smaller pieces
▢ 85 grams (3oz) butter, cubed - salted or unsalted
▢ 3 tablespoons golden syrup - or 60g/2.1oz
▢ 180 grams (6.3oz) Lotus Biscoff spread - crunchy or smooth

Instructions

Place the Lotus Biscoff cookies in a food processor and blitz into fine crumbs.
No processor? Pop the biscuits in a resealable bag and crush them with a rolling pin, very finely.
250 grams (8.8oz) Lotus Biscoff cookies
Transfer the fine cookie crumbs to a mixing bowl and set aside.
Add the white chocolate and butter to a microwave-safe bowl. Heat in the microwave for 30 seconds, then stir. Repeat in 30-second intervals until the mixture is completely melted when stirred.
This usually takes about 2 minutes on high heat. Be careful not to burn the chocolate.
200 grams (7oz) white chocolate, 85 grams (3oz) butter, cubed
Add the golden syrup to the warm, melted white chocolate mixture and stir well to combine.
3 tablespoons golden syrup
In a separate small microwave-safe bowl, add the Biscoff cookie spread. Gently heat in the microwave for 20-30 seconds until it takes on a runny consistency that will blend smoothly.
180 grams (6.3oz) Lotus Biscoff spread
Add the white chocolate mixture and warm Biscoff spread to the bowl of cookie crumbs. Use a spatula to mix everything thoroughly until well combined.
Line a 20cm/8 inch square tin with parchment paper, leaving an overhang on the sides.
Spoon the cookie mixture into the prepared tin.
Use a spatula or the back of a spoon to spread and press the mixture into an even layer. Ensure it reaches the corners as well.
Cover the tin and chill in the fridge for at least 2 hours until firm and set throughout.
Once completely set, lift the chilled Biscoff slice from the tin using the parchment overhang and transfer it to a cutting board.
Use a sharp, large knife to cut the Biscoff slices into squares or whichever shape you prefer.

Notes

Top Tips

Avoid burning the chocolate

When microwaving the white chocolate and butter, stop frequently to stir. Stirring helps melt evenly without burning.

If only a few un-melted bits remain, stir until smooth - no need to reheat.

No microwave? Use the stove

Use a double boiler: Place a heatproof bowl over simmering water (don’t let the bowl touch the water).

Add the chocolate and butter and stir occasionally until melted.

Nutritional data disclaimer

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

Nutrition