Dessert
Biscoff Millionaires
3 h 20 minServes 16Nutri-Score E€€
E
3 h 20 min
3 h 20 minBiscoff Millionaires
what you need
Ingredients
Biscoff biscuits (blitzed into fine crumbs, plus extra for decoration)Bakery300 g
unsalted butter (melted, for the base)Dairy120 g- Biscoff smooth spread (melted, for the base)Pantry100 g
- unsalted butter (for the caramel)Dairy150 g
caster sugarPantry150 g
condensed milk (one tin)Dairy397 g- golden syrupPantry60 g
saltSpices2 g- white chocolate (for the topping)Pantry200 g
- Biscoff smooth spread (for the topping)Pantry100 g
per serving
Nutrition
299kcal
- Carbs
- 30 g
- Proteins
- 3 g
- Fat
- 19 g
what you’ll use
Tools
Food processor
Mixing bowl
Microwave- square tin
Saucepan
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Melt the topping
- Melt the white chocolate and Biscoff spread in the microwave in 30 second blasts, stirring between each.
- Step 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.
- Step 7
Chill and cut
- Set in the fridge for a couple of hours.
- Cut into squares and enjoy at room temperature.
most cooked first