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Biscuit chocolat-caramel-spéculoos

Serves : 60 cookies
Preparation : 30 minutes
Wait : 20 minutes

Ingredients

Instructions

  • Speculoos base
    • Finely crumble the speculoos cookies (or blend them in a food processor), then add the shredded coconut and melted butter.
    • Spread the mixture onto a baking sheet and chill for about 10 minutes (in the freezer or refrigerator).
  • Caramel
    • Heat the sweetened condensed milk over medium heat, stirring constantly for 8 minutes (until the mixture thickens).
    • Spread the caramel over the speculoos crust and chill for 10 minutes.
  • Chocolate
    • Melt the chocolate in a double boiler with 1 tbsp of oil.
    • Spread the chocolate over the first two layers and return to the refrigerator.
    • Once the chocolate has hardened, cut the slab into small squares.

    • Notes

    My grandmother always tells me: "20 minutes in the stomach, 20 years on the hips." Here's a pretty effective way to put that saying into practice.