Biscoff Chocolate Ganache Bars Recipe

Super simple, no-bake recipe which makes the richest most delicious chocolatey dessert bars

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Biscoff Chocolate Ganache Bars Recipe.pdf

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Makes 12 small bars

Ingredients;                                                 

250g Lotus biscuits                                                                  

75g vegan butter                                                       

200g melted Biscoff spread

320g dark chocolate

220g vegan double cream

50g melted Biscoff spread for topping

You will also need; a 7” x 11” rectangular cake tin, electric hand mixer, microwavable bowl, spoon, food processor or rolling pin, baking paper

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1.       Roughly line the cake tin with baking paper.  This will make it easier to remove the bars once they are set

2.       Crush the biscuits into small crumbs using a food processor to by putting them into a sandwich bag and crushing with a rolling pin

3.       Melt the vegan butter and mix into the crushed biscuits

4.       Pour the biscuit mixture into the cake tin and firmly press down evenly with the back of the spoon

5.       Pour on to the biscuit base the 200g melted Biscoff spread and gently smooth over using the back of a spoon

6.       Put the cake tin in the fridge or freezer to set while you make the filling

7.       Place the dark chocolate and cream into a microwavable bowl and heat in small blasts, stirring in between, until nearly melted

8.       Leave the chocolate to sit in the bowl and let the residue heat melt the rest of the chocolate. Set aside to cool

9.       Once the bowl is no longer hot to touch, begin to whip your ganache using a hand mixer

10.   Continue whipping the ganache until it becomes lighter in colour, thick, creamy and beginning to become fluffy.  It should still be a pourable consistency, so take care not to over whip

11.       Pour the ganache into the cold cake tin on top of the set biscuit and Biscoff base

12.       Drizzle over the 50g melted Biscoff spread and use a knife to swirl or feather the Biscoff through the chocolate ganache

13.   Put the cake tin back into the fridge or freezer to set

14.   Remove from the tin using the baking paper to help lift out the bars, and slice into 12 even pieces

15.   Eat and enjoy!