The Kit-Kat Mess

In the Netherlands, people are much more health conscious. This means that most foods have reduced sugar, this includes everything from the Coca-Cola, to the cakes. Do not get me wrong, there is amazing desserts and fantastic foods but I enjoy them for different reasons to the way I enjoyed food in South Africa.

My South African sweet tooth meant that any and all desserts that I ate back home needed to contain high levels of sugar, now by no choice of my own, I enjoy the taste of the main ingredient.

I have searched far and wide to get "South African like" products abroad. You can imagine my surprise when I found an alternative for Caramel Treat, a South African staple.

I love this dessert because it reminds me of the peppermint tart we find at all South African gatherings, but with ingredients I can find in the Netherlands as well. I used the Biscoff biscuits in this reciepe because the biscuit is more moist than others, and you do not have to add additional butter to create the bottom layer.

As most of my reciepes , you will find that this one is easy to make and takes minimal time. Feel free to add and remove ingredients as you see fit.

South African Ingredients

• 250g of Lotus Biscoff

• 360g Nestle Caramel Treat

• 500 ml of Whipping Cream

• Pack of Meringues

• 1 Family Size Kit Kat (12 Singles)

Netherlands Ingredients:

• 250g of Lotus Biscoff

• 3 Tablespoons of De Ruijter Bebogeen Caramelpasta

• 500 ml of Slagroom

• Pack of Meringues

• 3 Slabs of Kit Kat (12 Singles)

Instructions:

1. Add the Biscoff to the food processor , if you do not have a food processor, you can add it to a ziplock bag and remove all the frustration of the world around you.

   

   Post-Processed Lotus Biscoff

2. Add the meringue and the kit kats to two seperate ziplock bags, and use a roller of steak tenderizer to smash them into edible pieces.

   

   Post-Smashed Kit Kat and Meringue Pieces

3. Combine the caramel and cream to a single bowl and whip it together, you can use a hand mixer or do it yourself. I personally find the hand mixed easier, but they are a bit on the pricey side for making desserts every few months.

   
   

   

   Combined Caramel Paste and Whipping Cream

   
   

4. Begin the layering by adding all the biscoff to the bottom of a dish, this is a fridge tart and so there is no need to grease the tray. There is only one layer of Biscoff so do not be scared to add all the biscuit, if you would like to you can always save a few scoops to decorate it later.

   

   The Biscoff Layer

5. Start layering, start with the caramel creme.

   

   Caramel Creme Layer added to the Biscoff Layer

   
   

6. Add the kit-kat pieces and then finally the meringue. The image below shows my dessert after two layers, but contains only one biscoff layer.

   
   

   

   The final outcome

Variations:

Layers

Personally, my preference is two layers to this dessert, because spreading the chocolate and meringue does not always result in an even distribution. Feel free to add everything all at once if you wish.

Chocolate and Biscuit Variations

The reason I love this receipe, is that you can adapt it to the crowd. In South Africa, I generally had an idea of the Cadbury Favorite of the house I was visiting and so I changed up the chocolate. This can also be adapted by changing the biscuit layer to your choice.

Vegan Friendly Options

The dessert is vegetarian but is not vegan. This is because the caramel is made with dairy ingredients. Adaptations made to suit vegans can be peanut butter as a substitute for the caramel. This does change the taste substantially.

In addition, the fresh or whipping cream can be changed to Orley Whip in South Africa or AH Terra Plantaardig romige creme.

Hope you enjoy it!