Biscoff Toffee
Speculoos cookies under a brown sugar butter toffee, baked briefly, topped with melted chocolate and sea salt, then broken into bark.
Equipment
- Quarter sheet pan
- Parchment Paper
- Small Saucepan
Ingredients
- 1 package speculoos cookies 8.8 oz; you need 24 cookies
- 1/2 cup unsalted butter
- 1/2 cup brown sugar packed
- 3/4 cup semisweet chocolate chips
- sea salt optional, for topping
Instructions
- Line the pan and lay the cookies. Preheat the oven to 300F. Line a quarter baking sheet with parchment paper. Lay 24 cookies lengthwise in the pan, logo side down, fitted close together. Set aside.
- Cook the toffee. In a small saucepan, heat the butter and brown sugar over medium heat until it comes to a low simmer. Cook, stirring constantly, for 4 minutes. Stir the whole time or the molasses solids will scorch on the bottom.
- Pour and spread. Pour the butter mixture over the cookies and spread it evenly with a spatula while it is still hot and moving.
- Bake. Bake 8 minutes.
- Add the chocolate. Remove from the oven and immediately scatter the chocolate chips over the top. Let them sit 2 to 3 minutes to soften, then spread the chocolate with a spatula or butter knife.
- Top and set. Sprinkle with a pinch of sea salt and the leftover crushed cookies. Leave until the chocolate has hardened completely.
- Break it up. Lift the slab off the pan by the parchment and break it into pieces by hand.
Notes
Built for a quarter sheet pan. A lined 9 by 13 inch pan works too. Do not spread this across a half sheet, as the toffee layer thins out and the bark turns brittle; to fill a half sheet, double the recipe and buy a second package of cookies. Milk or dark chocolate can replace the semisweet. Setting in the fridge takes about 20 minutes but can leave a dull grey bloom on the chocolate, which affects looks only. Store in an airtight container in the refrigerator up to a week.