Biscoff Crack

Ingredients Base: 1 package (about 8.8 oz or 1 sleeve) Lotus Biscoff cookies Toffee Layer: 1 cup (2 sticks) unsalted butter 1 cup packed brown sugar Pinch of flaky sea salt (optional, for the toffee) White Chocolate Layer: 1.5 to 2 cups white chocolate chips or chopped white chocolate Topping/Swirl: ½ cup melted Biscoff cookie butter spread ½ cup crushed Biscoff cookies (for garnish) Flaky sea salt for sprinkling Instructions Prep the Pan and Oven: Preheat your oven to 300°F (150°C) or 350°F (175°C) depending on the desired outcome (some recipes suggest higher heat for less time, others lower). Line a 9x13-inch baking sheet with parchment paper and arrange the whole Biscoff cookies in a single, snug layer across the bottom. Make the Toffee: In a medium saucepan over medium heat, combine the butter and brown sugar. Stir constantly until the mixture comes to a boil. Once boiling, continue to cook for exactly 3 minutes, stirring constantly to prevent burning, then remove from heat. Combine Layers and Bake: Pour the hot toffee mixture evenly over the Biscoff cookies. Place the pan in the preheated oven for about 5 to 8 minutes, until the toffee is bubbly across the entire surface. Add White Chocolate: Remove the pan from the oven and immediately sprinkle the white chocolate chips evenly over the hot toffee layer. Let the chips sit for 2-3 minutes to begin melting, then use an offset spatula to spread the melted chocolate into a smooth, even layer. Add Toppings and Chill: Gently warm the extra Biscoff spread in the microwave for 20-30 seconds until runny, then drizzle it over the white chocolate layer and use a knife or skewer to create a swirl pattern. Immediately top with crushed Biscoff cookies and a generous sprinkle of flaky sea salt. Place the entire tray in the fridge or freezer for 1 to 2 hours, or until fully set and firm. Serve: Once set, lift the crack from the pan using the parchment paper overhang and break it into irregular pieces. Store in an airtight container in the fridge for up to a week. Original Receipe from Jes Verran @ Thanksbirthmas 2025