Postre

Biscoff Millionaires

3 h 20 minPara 16Nutri-Score E€€

3 h 20 min

Postre

receta de

Mattaroons

@mattaroons

lo que necesita

16 personas

Biscoff biscuits (blitzed into fine crumbs, plus extra for decoration)Panadería300 g
unsalted butter (melted, for the base)Lácteos120 g
Biscoff smooth spread (melted, for the base)Despensa100 g
unsalted butter (for the caramel)Lácteos150 g
caster sugarDespensa150 g
condensed milk (one tin)Lácteos397 g
golden syrupDespensa60 g
saltEspecias2 g
white chocolate (for the topping)Despensa200 g
Biscoff smooth spread (for the topping)Despensa100 g

por ración

299kcal

lo que usará

paso a paso

Make the biscuit base
- Blitz the Biscoff biscuits into fine crumbs.
- Melt the butter and Biscoff spread together in the microwave.
- Mix the melted mixture with the crumbs until it resembles wet sand.
Paso 1
Press and chill the base
- Pour the mixture into a lined square tin.
- Press down firmly and smooth out to all corners and sides.
- Place in the fridge to set.
Paso 2
Cook the caramel
- In a pan, add the butter, caster sugar, condensed milk, golden syrup and salt.
- Melt everything together on a low heat.
- Keep stirring until thickened and a classic caramel colour.
Paso 3
Pour the caramel layer
- Pour the caramel over the chilled biscuit base.
- Smooth out to all corners and sides and give a little shake to even out.
- Set in the fridge.
Paso 4
Melt the topping
- Melt the white chocolate and Biscoff spread in the microwave in 30 second blasts, stirring between each.
Paso 5
Add the topping and decorate
- Pour the melted topping over the set caramel.
- Smooth out to all corners and sides and shake to even out.
- Decorate with Biscoff biscuits and Biscoff crumbs.
Paso 6
Chill and cut
- Set in the fridge for a couple of hours.
- Cut into squares and enjoy at room temperature.
Paso 7