Ingredients
For The Base
550g lotus biscuits finely crushed
250g unsalted butter
For The Caramel
1 tin ( 397 ) condensed milk
90g Unsalted butter
100g muscavado sugar
1 tsp salt
1 tbsp honey or golden syrup
For The Topping
250g white chocolate
100g speculoos spread + 50g for the swirls
Instructions
First line a baking tray with parchment paper and set aside.
Blitz the biscuits in a food processor and gently melt the butter. Mix the butter into the crushed biscuits and firmly press into the baking tray. Put in the fridge for at least 2 hours to firm up.
Next take a heavy bottom pan put the condensed milk, butter, sugar, salt and golden syrup into the pan and heat gently until all combined. Turn the heat up to medium - high and boil the mixture until it reaches in between 112 - 116 °C ( soft ball stage ) continuously stirring all the time (I used a sugar thermometer for this part)
Once it’s ready pour over the biscuit base and refrigerate again for at least 1 hour.
Next make the topping by heating the white chocolate and speculoos spread gently mixing to combine.
Pour the chocolate over the caramel and biscuit base.
Next heat up some speculoos spread and drizzle across the chocolate. Using a knife swirl lines through and around to make the pattern.
Refrigerate again for one more hour to fully set and enjoy.
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