Biscoff Condensed Milk Slice

This Biscoff Condensed Milk Slice is a nobake dessert that combines the caramelspiced flavour of Biscoff biscuits with the silky richness of condensed milk and white chocolate. The result is a slice that is creamy, sweet, and perfect for any occasion where you want a fussfree yet indulgent treat. The biscuit base offers a satisfying crunch while the filling melts in your mouth, all topped with a glossy drizzle that adds an elegant finish. Ideal for preparing ahead, this slice is a crowdpleaser whether served at parties, lunchboxes, or just a cozy afternoon treat.

I first made this on a busy weekend and was amazed at how few ingredients made such a delicious treat. Now it’s a favourite that friends ask me to bring whenever there’s a gathering.

Ingredients

• Biscoff biscuits: finely crushed to create a crunchy base choose fresh packets for best texture
• Unsalted butter: melted to bind the biscuit crumbs smoothly
• Sweetened condensed milk: delivers creamy sweetness and body to the filling
• White chocolate: chopped to melt gently into the mix, providing richness and a smooth finish
• Biscoff spread: for that signature caramelspiced flavour uniting the slice
• Vanilla extract: enhances overall flavour and balances sweetness naturally
• A pinch of salt: helps to counteract the sugar and bring all the flavours into harmony
• Additional Biscoff spread: melted for drizzling provides a glossy and decorative topping
• Extra crushed Biscoff biscuits: can be sprinkled on top for texture and visual appeal

Instructions

Prepare the Slice Tin:

Line a 20 centimetre square baking tin with baking paper, letting the paper overhang the sides so you can easily lift the slice out later. Lightly grease the paper to avoid sticking.

Make the Base:

In a medium bowl, combine the finely crushed Biscoff biscuits with the melted butter. Stir thoroughly until the mixture looks like moist sand and holds together when pressed between fingers. Press this mixture firmly and evenly into the bottom of the prepared tin using the back of a spoon or a flat glass. Place in the refrigerator to chill while you prepare the filling.

Prepare the Filling:

Place the sweetened condensed milk, chopped white chocolate, and Biscoff spread into a heatproof bowl. Melt gently by microwaving in 30 second bursts or setting the bowl over a saucepan of simmering water, stirring continuously until everything is melted and smooth. This slow melting avoids scorching the chocolate or causing the condensed milk to split. Stir in the vanilla extract and a small pinch of salt to balance the richness.

Assemble the Slice:

Pour the warm filling evenly over the chilled biscuit base. Use a spatula to smooth the surface. Return the tin to the fridge and allow the slice to set for two to three hours until firm to touch.

Add the Topping:

Melt two tablespoons of Biscoff spread until it is thin enough to drizzle. Decorate the chilled slice with the melted spread in zigzag or swirling patterns. If you like, sprinkle crushed Biscoff biscuits on top for an extra crunch. Chill again for about 15 to 20 minutes to set this decorative layer.

Slice and Serve:

Lift the slice out from the tin using the paper overhang. Using a sharp knife that you wipe clean between cuts, slice into squares or bars. Keep the slice chilled until ready to serve to maintain neat edges and optimum flavour.

I love how the Biscoff spread adds that irresistible caramelspiced character. One winter I brought this slice to a family gathering and it disappeared faster than anything else on the dessert table. It’s become my go to because it impresses without any fuss.

Storage Tips

Store your slice in an airtight container in the fridge to keep it fresh for up to seven days. To freeze, wrap slices individually with baking paper between layers to prevent sticking. Thaw slowly in the fridge overnight before serving for best texture.

Ingredient Substitutions

If you do not have Biscoff biscuits, digestive or speculoos style biscuits will work well as a replacement. For a twist on flavour, swap white chocolate with milk or dark chocolate to deepen the richness. You can also add chopped roasted nuts such as hazelnuts or almonds into the filling for an added crunch.

Serving Suggestions

Serve these slices chilled alongside your favourite coffee or tea. They make a delightful addition to dessert platters or afternoon grazing boards. Dress them up with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent finish. For gatherings, cut into bitesized cubes and thread on skewers for easy party treats.

This easy nobake Biscoff condensed milk slice is perfect for makeahead treats and fussfree entertaining. Chill thoroughly before slicing for clean edges and best texture.

Your Recipe Questions Answered

→ What is the best way to crush Biscoff biscuits for the base?

Place the biscuits in a zip-lock bag and roll with a rolling pin until finely crushed for a tight, compact base.

→ How do I melt the filling ingredients without burning them?

Use a microwave in short 30-second bursts or a double boiler on low heat, stirring constantly until smooth and glossy.

→ Can I substitute white chocolate in this treat?

Yes, you can swap white chocolate for milk or dark chocolate for a richer, more intense flavour.

→ How long should the slice chill before serving?

Chill the assembled slice for at least 2–3 hours or overnight for best texture and clean slicing.

→ What are some serving suggestions for this Biscoff slice?

Serve chilled on dessert boards, with coffee or tea, or dress with whipped cream or vanilla ice cream for extra indulgence.

→ How do I store leftover slices to maintain freshness?

Store in an airtight container in the fridge for up to 7 days or freeze wrapped with baking paper between layers for up to 2 months.