Biscoff Toffee
The recipe Biscoff Toffee can be made in roughly 20 minutes. One portion of this dish contains approximately 6g of protein, 33g of fat, and a total of 586 calories. This recipe serves 16. For $1.22 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 407 people have tried and liked this recipe. If you have sweetened condensed milk, butter, chocolate, and a few other ingredients on hand, you can make it. It works well as a rather cheap hor d'oeuvre. It is brought to you by Lemons for Lulu. Overall, this recipe earns a rather bad spoonacular score of 25%. If you like this recipe, take a look at these similar recipes: Biscoff Toffee Pretzel Rods, Biscoff Toffee Ice Cream Cake, and Deep Dish Biscoff Oatmeal Toffee Cookies.
Servings: 16
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
1 cup brown sugar
1 cup butter
4 oz white chocolate squares, chopped
54 Biscoff cookies ( about 1½ packages)
1 14 oz can sweetened condensed milk
11 oz white chocolate chips
Equipment:
oven
aluminum foil
sauce pan
frying pan
offset spatula
microwave
bowl
Cooking instruction summary:
Preheat oven to 425. Line a jelly roll pan with aluminum foil that has been sprayed with non stick spray. Arrange cookies over foil, cutting cookies to fit as necessary.In a small sauce pan, melt butter with sugar over medium heat, stirring occasionally. When butter has melted, remove pan from heat and stir in condensed milk. Continue to stir until well blended. Pour caramel mixture over cookies, spread mixture over the entire pan with an offset spatula. Bake for 10 minutes or just until golden.In a microwave safe bowl, melt together chopped chocolate and chocolate chips until melted and smooth. Stir in Biscoff spread. Spread chocolate over toffee layer.Refrigerate toffee until set.
Step by step:
1. Preheat oven to 42
2. Line a jelly roll pan with aluminum foil that has been sprayed with non stick spray. Arrange cookies over foil, cutting cookies to fit as necessary.In a small sauce pan, melt butter with sugar over medium heat, stirring occasionally. When butter has melted, remove pan from heat and stir in condensed milk. Continue to stir until well blended.
3. Pour caramel mixture over cookies, spread mixture over the entire pan with an offset spatula.
4. Bake for 10 minutes or just until golden.In a microwave safe bowl, melt together chopped chocolate and chocolate chips until melted and smooth. Stir in Biscoff spread.
5. Spread chocolate over toffee layer.Refrigerate toffee until set.
Nutrition Information:
covered percent of daily need
