Dessert
Biscoff Millionaires
3 h 20Pour 16Nutri-Score E€€
E
3 h 20
3 h 20Biscoff Millionaires
ce qu’il vous faut
Ingrédients
Biscoff biscuits (blitzed into fine crumbs, plus extra for decoration)Boulangerie300 g
unsalted butter (melted, for the base)Produits laitiers120 g- Biscoff smooth spread (melted, for the base)Épicerie100 g
- unsalted butter (for the caramel)Produits laitiers150 g
caster sugarÉpicerie150 g
condensed milk (one tin)Produits laitiers397 g- golden syrupÉpicerie60 g
saltÉpices2 g- white chocolate (for the topping)Épicerie200 g
- Biscoff smooth spread (for the topping)Épicerie100 g
par portion
Nutrition
299kcal
- Glucides
- 30 g
- Protéines
- 3 g
- Lipides
- 19 g
ce que vous utiliserez
Ustensiles
Robot multifonction
Saladier
Micro-ondes- square tin
Casserole
pas à pas
Préparation
- Étape 1
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.
- Étape 2
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.
- Étape 3
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.
- Étape 4
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.
- Étape 5
Melt the topping
- Melt the white chocolate and Biscoff spread in the microwave in 30 second blasts, stirring between each.
- Étape 6
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.
- Étape 7
Chill and cut
- Set in the fridge for a couple of hours.
- Cut into squares and enjoy at room temperature.