Miso Caramel Yogurt with Biscoff

• 1/2 cup plain Greek yogurt (2% or full fat recommended)
• 2 Biscoff cookies, broken into quarters

Miso caramel

• 1/2 cup fine granulated sugar
• 1/4 cup light corn syrup
• 1/4 cup water
• 1 tsp white miso paste

1. Build the base: Fill a martini glass with the Greek yogurt. Tuck the Biscoff cookie pieces into the yogurt so they are fully submerged. Place in the refrigerator to chill.
2. Make the caramel: In a small saucepan, combine the sugar and water and cook over medium heat until dissolved. Add the corn syrup and let simmer on medium heat until golden brown, about 6–8 minutes. Remove from heat and whisk in the miso paste until fully dissolved.
3. Assemble: Pour the hot caramel directly over the chilled yogurt. Return to the refrigerator and chill for at least 4 hours, preferably overnight, until set.
4. Serve chilled.