Ingredients:

Serves 16 

For the base:

• 500g speculoos biscuits (I use Biscoff) 
• 200g salted butter, melted 

For the caramel:

• 1 x 397g can condensed milk 
• 90g (6 tablespoons) unsalted butter 
• 100g light brown sugar 
• 1 teaspoon salt 
• 15ml (1 tablespoon) golden syrup 

For the topping:

• 250g white chocolate, broken into pieces 
• 100g speculoos spread/ cookie butter (I use Biscoff) + 50g, melted, for the swirl 

Method: 

For the base:

1. Line a 20cm (8in) square baking tin with nonstick baking paper 
2. Put the biscuits into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Tip into a medium mixing bowl, then pour in the melted butter and mix with a spoon until fully combined 
3. Press the mixture firmly into the bottom of your prepared tin with the back of a spoon. Set aside

For the caramel:  

1. Put the condensed milk, butter, sugar, salt and golden syrup into a large saucepan. Stir constantly over a low–medium heat until the sugar has dissolved and everything has melted and fully combined 
2. Turn up the heat to medium-high and continue to stir until the mixture thickens and starts to bubble continuously 
3. Test if it's ready by using the ‘soft ball stage’ test – drop 1 teaspoon of caramel into a glass of very cold water. If it forms a soft ball, it’s ready. Pour the caramel over the base and smooth it out with the back of a spoon if needed. Leave to set at room temperature for at least 1 hour until completely cooled

For the topping:

1. Once the caramel has cooled, put the white chocolate and speculoos spread (cookie butter) into a microwave-safe bowl and microwave on medium in 40-second bursts, stirring in between until melted and smooth 
2. Pour the topping over the caramel, smoothing it gently with the back of a metal spoon, then drizzle over the remaining speculoos spread and swirl it with a skewer to make a pattern 
3. Chill in the refrigerator for 1 hour until the topping has completely set. Cut into 16 squares and enjoy! 
4. Store in an airtight container in the refrigerator or at room temperature for up to 5 days 

© Extracted from Fitwaffle’s No-Bake Baking by Eloise Head (Ebury Press, £22) Photography by Faith Mason.