I’m sure everyone’s familiar with Millionaire shortbread which you can find quite easily around stores in the UK; they are almost certainly a meal deal item near the checkout. They don’t look too hard to make as they’re only ever about 3 layers so I thought I’d give it a go.
Firstly, I wanted to change it around so it was different but I soon discovered that the internet has endless variations of the once simple idea (not to mention the hundreds of ways you can call it). Anyways, I went with a recipe I saw on https://www.janespatisserie.com/2018/11/10/biscoff-millionaires-traybake/ (which looks amazing) but I changed the topping so that it wasn’t another layer of Biscoff, which would have been overkill.
So have a look at the ingredients and see if you fancy having a go!
Approximate time: 30 mins prep work, 3 hours total setting time
For the Biscoff base
- 2 Packets of Biscoff Biscuits (2 x 250g)
- 190g Butter
For the caramel centre
- 200g Butter
- 3 tbsp Caster Sugar
- 4 tbsp Golden Syrup
- 1 tin of Condensed milk (397g)
For the top
- 250 g White Chocolate
- ~ 2 handfuls of chocolate chips
Step 1: Blitz the biscoff biscuits into a fine crumb, either in a food processor or in a mortar and pestle. Or…. in any other way you can.
Step 2: Melt the 190g of butter in a microwave for 30 seconds or in a water bath. Then add to the Biscoff crumbs and combine.
Step 3: Get a tray which is roughly 8×8 inches and line with baking parchment. Compress the Biscoff mixture onto the floor of the tray, making it as even as possible.
Step 4: In a large pan – add 200g butter, 3 tbsp caster sugar, 4 tbsp golden syrup and the tin of condensed milk. Bring to the boil whilst stirring continuously, avoiding the caramel to catch on the bottom of the pan. Constantly stir as it bubbles and reaches a darker brown colour which should be around 6 minutes.
Step 5: Pour the caramel over the biscoff base and even it out – tapping the tray on the table to release any air bubbles. Let this rest for around 2 hours.
Step 6: Melt the white chocolate in a water bath until nice and smooth. Pour this over the caramel layer and sprinkle generously with chocolate chips. Then leave this to set again for an hour at least.
Notes: Make sure you compress the biscoff layer well or it will fall apart when you cut it later – which isn’t pleasant after all this hard work. Also, when making the caramel, do not overdo it or it will be too thick and won’t bond well to the biscoff layer beneath it – something I found out a bit too late. I could have definitely used more white chocolate on top to make a thicker layer (I used 150g which is why i recommend melting 250g to make sure you have enough!).