using Lotus Caramelised Biscuit Spread
Caramelised Biscuit Spread (also known as Biscoff spread) has been available for a few years now, but for some reason sales have suddenly surged in the UK. It could be because some reviews describe it as 'crack in a jar' as it's apparently so addictive - if you've ever eaten Nutella or peanut butter by the spoonful in a darkened kitchen, you'll know that feeling! It's basically Lotus brand caramelised biscuits which have been made into a spread with the addition of more oil and sugar. The biscuits themselves are a mass market version of speculoos, and are lightly flavoured with cinnamon.
When I saw the spread on special offer at the supermarket, I thought it was time to do a little research and find out what the fuss was about. I found, to my surprise, that there is a limit to the amount of sweetness I will tolerate - I liked the cinnamon flavour but there's no way I could eat this as a spread on toast or in sandwiches, as suggested. It's described as an alternative to peanut butter or Nutella, but a quick look at the ingredients shows it has even less claim to any form of nutrition than those products. Do you really need a biscuit sandwich for breakfast?
Chocolate Peanut Buddy Bars. I reduced all the quantities to 2/3, to bake in an 8" square tin, and reduced the sugar even more to allow for the sugar in the biscuit spread. I also used plain chocolate, to counteract the amount of sugar in the cake batter.
So, the ingredients were: 160g caramelised biscuit spread, 60g softened butter, 175g caster sugar, 2 large eggs, a teaspoon of vanilla extract, 90g plain flour, a pinch of salt and 250g plain chocolate, roughly chopped and divided in half (half for the batter and half for the topping). I followed the method described in the recipe link.
These are still packed with calories, but if you cut into small enough bars, and exercise some restraint, I don't think you'll come to too much harm - they're certainly not addictive!