(WSVN) - No need to hop on a plane any more to get these cookies. A popular sweet snack for travelers is now available in the form of a cake. That’s what’s cooking as we grab a Bite With Belkws.
Ingredients:
13.4 oz can of dulce de leche (milk-based caramel)
16 oz heavy whipping cream
16 oz Biscoff cookies (2 packages)
1 lemon
Method of Preparation:
- Add dulce de leche, whipping cream and juice of one lemon to a large mixer.
- Beat on medium-high until thick and fluffy, about 2-3 minutes. (If you have a handheld mixer, may take around 5-6 minutes).
- Place a small amount of cream into the bottom of an 8 x 8 baking dish, keeping it about 1/2″ thick.
- Top with one layer of Biscoff cookies, breaking cookies in half if necessary to fill the dish.
- Repeat with a layer of cream then more Biscoff cookies.
- Repeat with third layer of cookies, then finish with cream on top.
- Crush remaining cookies in a resealable bag and sprinkle the crumbs on top of the cream.
- Cover cake tightly and refrigerate overnight.
When ready to serve, slice and enjoy! Makes nine slices.
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