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Biscoff Millionaires


 


 

Looking for the perfect no bake treat? Then look no further!


A buttery biscuit base topped with chewy caramel and finished with a silky chocolaty cookie butter topping? Yep.. Nailed it.

 

For the base:

- 350g Lotus Biscoff biscuits

- 150g salted butter


For the caramel layer:

- 200g condensed milk

- 50g caster sugar

- 50g golden syrup

- 150g salted butter


For the topping:

- 200g milk chocolate

- 200g smooth Lotus Biscoff spread

- A few extra biscuits to decorate


Begin by lining a 7inch square tin and set aside.


Melt the butter into a large bowl. Pop the biscuits into a sealable sandwich bag and bash gently with a rolling pin. Alternatively you can blitz the biscuits in a food processor. Once the biscuits resemble fine breadcrumbs, stir them into the butter making sure it's all well coated. Pour the buttery biscuit mix into the bottom of the tin and press down firmly. Put the tin in the fridge to chill while you make the caramel.


To make the caramel, measure all the ingredients into a pan and place on a medium-high heat. Keep stirring until it has all melted together. Turn down the heat keeping the caramel at a gentle simmer for around 5 minutes or so until it has thickened. Once you're happy with the consistency, pour it over your biscuit base and spread evenly to the edges. Give the tin a few gentle taps off the counter to pop any air bubbles then pop it back into the fridge.


To make the topping, begin by melting the chocolate in a bowl. While it's still warm, add in the Biscoff spread and stir until smooth. Spread the mixture evenly over the caramel and crush a few biscuits over the top. Pop it back into the fridge for a couple of hours until it's set.


Once it's set, run a knife around the edge and carefully lift it out of the tin. Cut into 16. I like to use a hot knife to make it easier to cut.

 

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