Biscoff millionaires shortbread takes the classic cookie and caramel slice topped with chocolate and flavours it with Lotus Biscoff. This no bake slice is just 7 ingredients and so easy to make.
For best results, always weigh ingredients where a weight is provided
Equipment
food processor (optional)
heavy based stainless steel saucepan
8 inch square baking pan
Instructions
Line a square 8 inch baking pan with baking paper.
FOR THE BISCOFF BASE:Blend the Biscoff biscuits to crumbs in a food processor. Add melted butter and salt and process to combine.
Pour the crumb mixture into your prepared pan and use a cup measure or glass to assist you pressing it down well into a firm, flat base. Chill until required.
FOR THE BISCOFF CARAMEL:Over low-medium heat, melt the butter in a heavy based stainless steel saucepan.
Add the brown sugar and stir until dissolved and fully combined with the butter over low-medium heat. If you use a rubber spatula, you’ll be able to easily feel when the grittiness is almost gone, that’s the right time to go to the next step. Or tilt your pan and you shouldn’t see sugar crystals hanging behind.
Stir in the sweetened condensed milk. Increase the temperature to just below medium and stir slowly but constantly until you see bubbles appearing. Keep stirring constantly for a further 5-7, until the mixture has turned from beige to golden and thickened. It should be 110C / 225F on a thermometer if you have one handy.
Remove the caramel from the heat and quickly but carefully stir in the 2 tablespoons of Biscoff spread and salt.
Pour the Biscoff caramel over the chilled cookie base and tilt slightly to level out.
Chill at least 15 minutes before adding the topping.
FOR THE TOPPING:Melt the chocolate in a microwave-safe bowl in the microwave in 30 second increments, stirring very well between each (so you don’t overheat it) until about 90% melted. Stir, allowing the residual heat to melt the remaining chocolate.
Heat the remaining 1 tablespoon of Biscoff spread in the microwave for 15-20 seconds until runny.
Pour the melted chocolate over the caramel, then drizzle over the Biscoff spread. Run a knife through it to swirl it around being careful not to dig into the caramel layer.
Chill for a further 1-2 hours until set.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Many countries use a 15ml tablespoon (equal to 3 teaspoons). Check your and adjust accordingly.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.