Description
Indulge in the luscious layers of Biscoff Millionaires Shortbread, a decadent dessert combining a crunchy Biscoff biscuit base, rich caramel infused with Biscoff spread, and a smooth, swirled milk chocolate topping. This no-fuss treat is perfect for sharing with friends and family, offering a delightful balance of sweet, salty, and spiced flavors in every bite.
Ingredients
Biscoff Base
- 250 g Lotus Biscoff biscuits (9 oz)
- 100 g unsalted butter, melted (3 ½ oz)
- ¼ teaspoon salt
Biscoff Caramel
- 125 g unsalted butter (4 ½ oz)
- ½ cup light brown sugar (100 g / 3 ½ oz)
- 1 tin sweetened condensed milk (397 g / 14 oz)
- 2 tablespoons Lotus Biscoff spread
- ¼ teaspoon fine sea salt
Topping
- 250 g milk chocolate, roughly chopped (9 oz)
- 1 tablespoon Lotus Biscoff spread
Instructions
- Prepare the Pan: Line an 8-inch square baking pan with baking paper, ensuring the paper hangs over the edges for easy removal of the shortbread later.
- Create the Biscoff Base: Place the Lotus Biscoff biscuits into a food processor and blend until they become fine crumbs. Add the melted butter and salt, then process again until well combined.
- Press the Base: Transfer the crumb mixture into the prepared pan. Use a flat-bottomed glass or cup to press the crumbs firmly and evenly into a compact base. Chill the base in the refrigerator until set and ready for the caramel layer.
- Make the Biscoff Caramel: In a heavy-based stainless steel saucepan, melt the butter over low to medium heat. Add the light brown sugar and stir continuously until fully dissolved and integrated with the butter. Use a spatula or tilt the pan to check that no sugar crystals remain.
- Add Condensed Milk: Slowly stir in the sweetened condensed milk. Increase the heat to just below medium and stir constantly to prevent burning. Continue stirring until bubbles form, then keep stirring for 5–7 minutes until the mixture thickens, turns golden, and reaches approximately 110°C (225°F) on a candy thermometer.
- Incorporate Biscoff Spread and Salt: Remove the caramel from heat. Quickly yet carefully stir in 2 tablespoons of Lotus Biscoff spread along with the fine sea salt until smooth and combined.
- Pour Caramel over Base: Immediately pour the caramel over the chilled cookie base. Tilt the pan gently to spread the caramel evenly. Chill for at least 15 minutes to allow it to set.
- Prepare the Topping: Melt the milk chocolate in a microwave-safe bowl by heating in 30-second increments. Stir very well between each heating to avoid overheating until the chocolate is about 90% melted. Stir thoroughly so the residual heat melts the remaining chocolate.
- Warm Remaining Biscoff Spread: Heat the remaining 1 tablespoon of Lotus Biscoff spread in the microwave for 15–20 seconds until it becomes runny and pourable.
- Assemble the Topping: Pour the melted chocolate over the caramel layer evenly. Drizzle the warmed Biscoff spread on top and use a knife to gently swirl it through the chocolate, being careful not to penetrate the caramel beneath.
- Chill until Set: Place the assembled shortbread back in the refrigerator and chill for 1 to 2 hours to allow the topping to set firmly.
- Serve and Enjoy: Once set, lift the shortbread from the pan using the baking paper overhang, cut into 16 squares, and enjoy your indulgent Biscoff Millionaires Shortbread. Remember to leave a comment and rating if you loved the recipe!
Notes
- Ensure the sugar is fully dissolved during caramel preparation to avoid grainy texture.
- You can substitute Lotus Biscoff spread with a similar speculoos cookie butter if unavailable.
- Use a candy thermometer if possible to achieve perfect caramel consistency.
- Make sure to chill each layer adequately for distinct, firm layers.
- Store leftovers in an airtight container in the refrigerator to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: European
