Lotus biscuit spread. If you've tried it, I needn't say more. If you haven't, then get yourself off to the shop and buy some asap so you understand what I'm talking about! Basically, Lotus biscuit spread is heaven in a jar a spread made of those little caramelised spiced biscuits that you usually get when you order a coffee, and it comes in a smooth and a crunchy version. Both Lotus biscuits and the spreads happen to be vegan! Apart from spreading it on toast and eating it straight from the jar with a spoon, I was eager for some different ways to eat it. I love caramel slices, so I was excited to findthis recipefor no bake Lotus spread bars. I tried out the recipe and they are so delicious, albeit very rich! As it is an American recipe I decided to tweak it to make an English (and vegan) version for those who find the former tricky to follow. These bars are very sweet, so you could probably reduce the amount of icing sugar in them if you prefer.
♥ 250g icing sugar ♥ Half a packet of vegan digestive biscuits, crushed into crumbs ♥ 225g vegan margarine, melted ♥ 275g Lotus biscuit spread ♥ 400g dark chocolate ♥ 4 tablespoons Lotus biscuit spread
1. In a large bowl, mix together the icing sugar and digestive biscuit crumbs. In a separate bowl mix the melted margarine and 275g Lotus biscuit spread, then add to the dry ingredients and mix well to combine.
2. Press the crust into an 8 inch square cake tin lined with baking parchment.
3. Break the chocolate up into squares, place in a microwavable bowl and add the 4 tablespoons of Lotus biscuit spread. Microwave in 30 second intervals until melted, then stir. Pour over the crust and smooth over with a spatula if necessary.
4. Place in the fridge and allow to set for at least an hour. Lift the baking parchment out of the tin and carefully slice into squares, or smaller pieces if you prefer.
These did not last long in my house! I think next time I'm going to try the recipe using the crunchy spread. If you give these a go I would love to hear how they turn out.