Biscoff Millionaires Shortbread
Biscoff Millionaires shortbread is a delicious twist on our regular millionaires shortbread. If you love Biscoff biscuits and spread, you’ll love this scrumptious easy, no bake traybake.
Biscoff Millionaires shortbread is the most delicious version of a traditional millionaires shortbread. With the addition of Biscoff spread and Lotus Biscoff biscuits there’s nothing not to like about this easy no bake traybake.
Rather than shortbread, we’ve used Biscoff biscuits to make the base, and then topped that with our homemade caramel and a chocolatey Biscoff topping. It’s a great no bake recipe, that’s super easy so great for kids to help with. You just need a bit of patience as you’ll need to leave the traybake to set in between each layer. Make sure you leave enough time to finish making it (at least a few hours) or the nice distinct layers won’t set nicely.
How can kids help to make the Biscoff millionaires shortbread?
As I’ve mentioned earlier, this is a great, really easy no bake traybake, so it’s the perfect recipe for kids to help make.
They’ll enjoy making the simple base. It’s just a case of measuring out the biscuits, bashing them, adding some melted butter and pressing them into the tin. Even toddlers and young children will enjoy helping with that.
The caramel layer, is a step I’d recommend only older children or grown ups make. The cooking caramel boils at a very hot temperature so young children need to be very careful around it.
The final layer is another simple step to do. If your kids are too young to help melt the chocolate and Biscoff, they can at least measure it out and help break the chocolate up into pieces. While the chocolate is melting, you could get younger children busy breaking up some extra Biscoff biscuits to add as decoration at the end.
What is Biscoff?
Biscoff spread is the great caramel taste of Lotus Biscoff biscuits in the form of a spread. It’s literally crushed biscuits turned into a cookie butter (invented by an enterprising Belgian Mum).
You should be able to find it in your local supermarket, or purchase it online.
If you love Biscoff spread and have some left over from making this, why not try our Biscoff fudge, Biscoff stuffed cookies, Biscoff cupcakes, Biscoff blondies, our Biscoff cheesecake or our Biscoff brownies
How do you cut Biscoff millionaire’s shortbread without it cracking?
The chocolate topping is much more likely to crack if it’s too hard when you try to cut it so make sure it’s not been in the fridge beforehand. If it has, remove it from the fridge and leave it somewhere at room temperature for at least half an hour before you try and cut it.
Use a very sharp knife (this probably isn’t a job for the kids) and try scoring where you want to cut before you slice through it.
How long will it keep?
Biscoff millionaires shortbread will keep in an airtight container in a cool place for a few days (up to a week). If your caramel is at all runny, you could pop it in the fridge to firm up a bit more.
Why is my caramel runny?
If your caramel is a little runny all it means is you haven’t cooked it for long enough. Next time you make it try boiling it for a few more minutes. Likewise, if your caramel is too hard, it’s likely you’ve just cooked it for too long. Don’t worry if either happen, it will still be delicious.
Other delicious traybakes
If you liked this millionaires shortbread you’ll love some of our other easy traybake recipes:
White chocolate millionaires shortbread
Chocolate traybake
Flapjacks
Lemon traybake
Fruity honey flapjacks
White chocolate millionaires shortbread
Biscoff traybake
Rice Krispie treats
Useful equipment
You might need the following baking tools/gadgets to make this Biscoff millionaire’s shortbread
Digital scales
Mixing bowl
Measuring cups
8 inch baking tin
Wire rack
Cake storage tins
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Ingredients
For the base
350g Lotus Biscoff biscuits
150g butter
For the caramel
397g condensed milk
100g butter
100g soft brown sugar
For the topping
200g white chocolate
75g Biscoff spread
Biscoff biscuits to decorate (optional)
How to make Biscoff Millionaires shortbread
Grease an 8 inch (20cm) square baking tin and line it with baking or parchment paper. The easiest way to do this to cut a long strip the width of the tin and place it in one way, then do the same in the other direction. Leave a bit of baking paper overhanging to help you remove it from the tin later.
Make the base
Get your kids to measure out the Biscoff biscuits. There’s no need to be totally accurate to the gram, just measure them out to the nearest biscuit.
Pop the biscuit into a large mixing bowl or a zip lock freezer bag. Get your kids to bash them with something like a rolling pin until they are crushed to a fine crumb.
Doing it in a freezer bag can save a lot of mess if your kids are involved.
Alternatively, if you have a food processor, pop them in there and whizz them up until your biscuits are crumbed.
Meanwhile, measure the butter out and heat it gently in a pan or the microwave until it has melted. If you are making this with young children this is a good job to do while they’re bashing the biscuits.
When the butter has melted and the biscuits are crushed, mix them together in a bowl. Get your kids to stir them together until all the crumbs are well coated.
Pour the biscuit base into your prepared baking tin. Then using the back of a spoon or a spatula press the crumbs down, making sure you press them well into the edges and corners and smooth down the top so it doesn’t crumble apart later.
Chill the base in the fridge for about 20 minutes while you make the caramel.
Make the caramel centre
Get your kids to measure the butter and sugar out and pop them in a small saucepan. Pour the condensed milk in straight from the tin.
Heat everything gently together for about five minutes, stirring it gently until it turns a nice golden brown colour. This job is definitely not one for young children as the mixture gets very hot. If you have older children who can be trusted around the hot mixture and cooker, they could perhaps help stir.
Add the caramel to the base
Once the caramel is ready, and the Biscoff base nice and firm, pour the caramel over the base. Using a spatula or the back of a spoon, spread it out until it is covering everything nice and evenly. Leave it to cool for at least an hour, or longer if you can. You could leave it over night if you have the time, or pop it in the fridge covered to speed up its setting.
Make the topping
Finally, get your kids to measure out the white chocolate and add it to a heatproof bowl. Spoon in the Biscoff spread. Place the bowl on a pan of simmering water (the double boiler again), and heat it gently until it has all melted and is nice and smooth.
Make sure the caramel has set, then pour the chocolate mixture on top of the caramel layer. Smooth it out with a spatula.
If you like you can crush a few more Biscoff biscuits and get your kids to sprinkle them on top to decorate.
Leave the Biscoff millionaires shortbread to set for a few hours, or overnight. Then using a sharp knife, cut it into squares – we got 16 pieces but you could cut the squares larger or smaller to get more/less of them.
Serve and enjoy.
Biscoff Millionaires Shortbread
Equipment
- Digital scales
- Mixing bowl
- Measuring cups
- 8 inch baking tin
- Wire rack
- Cake storage tins
Ingredients
For the base
- 350 g Lotus Biscoff biscuits
- 150 g butter
For the caramel
- 397 g condensed milk
- 100 g butter
- 100 g soft brown sugar
For the topping
- 200 g white chocolate
- 75 g Biscoff spread
- Biscoff biscuits to decorate optional
Instructions
- Grease an 8 inch (20cm) square baking tin and line it with baking or parchment paper.
Make the base
- Measure out the Biscoff biscuits. Pop the biscuit into a large mixing bowl or a zip lock freezer bag and bash them until they are a fine crumb.Alternatively, if you have a food processor, pop them in there and whizz them up until your biscuits are crumbed.
- Meanwhile, measure the butter out and heat it gently in a pan or the microwave until it has melted.
- When the butter has melted and the biscuits are crushed, mix them together in a bowl. Stir them together until all the crumbs are well coated.
- Pour the biscuit base into your prepared baking tin. Then using the back of a spoon or a spatula press the crumbs down, making sure you press them well into the edges and corners and smooth down the top so it doesn't crumble apart later.Chill the base in the fridge for about 20 minutes while you make the caramel.
Make the caramel centre
- Measure the butter and sugar out and pop them in a small saucepan. Pour the condensed milk in straight from the tin. Heat everything gently together for about five minutes, stirring it gently until it turns a nice golden brown colour.
Add the caramel to the base
- Once the caramel is ready, and the Biscoff base nice and firm, pour the caramel over the base. Using a spatula or the back of a spoon, spread it out until it is covering everything nice and evenly. Leave it to cool for at least an hour, or longer if you can.
Make the topping
- Measure out the white chocolate and add it to a heatproof bowl. Spoon in the Biscoff spread. Place the bowl on a pan of simmering water (the double boiler again), and heat it gently until it has all melted and is nice and smooth.
- Make sure the caramel has set, then pour the chocolate mixture on top of the caramel layer. Smooth it out with a spatula.If you like you can crush a few more Biscoff biscuits and sprinkle them on top to decorate.
- Leave the Biscoff millionaires shortbread to set for a few hours, or overnight. Then using a sharp knife, cut it into squares – we got 16 pieces but you could cut the squares larger or smaller to get more/less of them.
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If you liked this recipe you’ll love our white chocolate millionaires shortbread, other easy traybakes as well as our favourite easy bakes for kids.
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