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Biscoff millionaires shortbread in a pile
cookingwithmykids

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.
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Prep Time 1 day 30 minutes
Setting time 3 hours
Total Time 1 day 3 hours 30 minutes
Servings: 16 squares
Course: Afternoon tea, Dessert
Cuisine: British
Calories: 329
Ingredients Equipment Method

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

Equipment

  • Digital scales
  • Mixing bowl
  • Measuring cups
  • 8 inch baking tin
  • Wire rack
  • Cake storage tins

Method
 

  1. Grease an 8 inch (20cm) square baking tin and line it with baking or parchment paper.
Make the base
  1. 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.
  2. Meanwhile, measure the butter out and heat it gently in a pan or the microwave until it has melted.
  3. 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.
  4. 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
  1. 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
  1. 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
  1. 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.
  2. 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.
  3. 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.