Biscoff Millionaire’s Slice

Written by on in Bars
Jump to Recipe Print Recipe

Spiced biscuit base, homemade caramel topped with Biscoff flavoured chocolate. So many good things in one bake!

Everyone knows Lotus biscuits as the little biscuits that they put on the saucer next to your cup of coffee. But if you haven’t tried Lotus Biscoff spread then you are really missing out. It is INSANE!! So with that, here is the first Biscoff related recipe on my blog. Many more to come.

I made the biscuit base from scratch, but feel free to make these with whatever crushed biscuits you fancy. I’ll include measurements below. If using shop bought biscuits, then you’ll need to use more melted butter as these are drier than fresh biscuits. Check the notes of the recipe.

You can’t use tinned caramel in this recipe, as it won’t set. Try the caramel recipe. Just make sure to keep whisking it to prevent catching. And even if you do overcook it a bit, it’ll just be a bit chewier but still DELICIOUS.

Let me know how you get on in the comments x

Print Recipe

Biscoff Millionaire’s Slice

Prep Time15 minutes
Cook Time40 minutes
Resting Time1 hour
Total Time1 hour 55 minutes
Course: Dessert
Keyword: biscoff, caramel, millionaire, traybake
Servings: 16 slices

Ingredients

Spiced Biscuit Base (see notes for shop bought biscuit quantities)

  • 240 g plain flour
  • 35 g caster sugar
  • 35 g dark brown sugar
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp fine salt
  • ½ tsp bicarbonate of soda
  • 165 g unsalted butter cubed
  • 60 g golden syrup or honey
  • 40 g unsalted butter melted

Caramel Layer

  • 400 g condensed milk a standard Carnation tin
  • 200 g unsalted butter
  • 50 g caster sugar
  • 50 g golden syrup

Biscoff Chocolate Layer

  • 250 g milk chocolate
  • 200 g Biscoff spread

Instructions

Spiced Biscuit Base

  • Preheat the oven to 160°C fan/180°C.
  • Place your dry ingredients into a bowl and mix. Add the butter and breadcrumb between your fingers. This means you just rub the butter into the dry ingredients until it resembles breadcrumbs.
  • Add the golden syrup and mix it together until a dough forms.
  • Put this on a baking tray in rough clumps. We're going to be blitzing it after it cooks, so it does not matter if it's not pretty.
  • Bake for 25-30 minutes. You can roughly cut it up and move it around the baking tray during this time if the edges look like they're browning too quickly. It's not often I'll let you open the oven door during baking, but that's how forgiving this recipe is.
  • When it's nice and golden. Take it out of the oven and blitz it in a food processor or bash it up with a rolling pin. Take out a small handful of crumbs if you want to sprinkle them on top of the chocolate later.
  • Pour in your melted butter and mix it through. Press it into the base of a 9x9in lined tin. Make sure your tin is lined or you'll struggle to get your slices out neatly later.

Caramel Layer – Be careful here as sugar gets HOT

  • In a large saucepan, add all your caramel ingredients and heat over a medium heat until the butter and sugar are completely melted. Keep stirring to ensure nothing catches on the bottom.
  • Allow the mixture to boil for around 5 minutes, stirring constantly.
  • Your caramel will be ready when it has changed to a slightly darker golden colour.
  • Pour the caramel over the biscuit base and leave it to set for an hour. This can be done on the side or in the fridge. You want it to be set before pouring your chocolate over, so that you get those distinct lines.

Biscoff Chocolate Layer

  • Final stage. Melt your chocolate carefully in the microwave in short bursts with lots of stirring, or using a bain-marie.
  • Add your biscoff spread into your melted chocolate. And heat again briefly, so that the spread melts. Mix thoroughly.
  • Pour over your set caramel. I bang my pan a couple of times on a work surface to make sure there are no trapped air bubbles. Sprinkle on the extra biscuit crumbs now if you're using.
  • Allow to set completely before slicing and enjoying. I leave mine overnight.

Notes

  1. There’s nothing wrong with a shop bought biccies. If using shop bought biscuits, use 400g and 130g of melted butter. I would obviously choose Lotus biscuits for this recipe.
  2. Do not use tinned caramel for this recipe. It just won’t set. Delicious, but MESSYYYY.
  3. If your caramel is set rock hard, you’ve made toffee. Don’t worry about. You live and learn. Leave it at room temperature to soften. It’ll be delicious, just a bit chewier.

views: 953