This Biscoff Millionaires Shortbread combines a crunchy Biscoff biscuit layer, followed by a soft caramel layer and finally, a layer of milk chocolate swirled with Biscoff spread and crushed Biscoff biscuits.
I love making Millionaires Shortbread, it is such a satisfying process and the end results are monumentally good!
As well as being Biscoff Heaven, the beauty of this Biscoff Millionaires Shortbread recipe is that it requires NO ACTUAL BAKING! Win win!
One of the first recipes ever featured on ellasbetterbakes.com was my Millionaire's Shortbread so, having made many Biscoff recipes since (yep, I kinda like this stuff), such as Biscoff Cupcakes and Biscoff Fudge, it was a natural progression to blend Biscoff with a millionaires shortbread recipe.
I hope you lovely folk enjoy this recipe as much as my household and I do. Please do either Subscribe to receive the EBB newsletter or rate/comment on the recipe via the Recipe Card below.
Thank you and enjoy!
Why make this Biscoff Millionaire's Shortbread?
Biscoff featured in EVERY layer! ✔️
No baking involved✔️
Stores really well✔️
Simple to make✔️
See end of post RECIPE CARD for precise quantities and instructions.
- Lotus Biscoff spread
- Lotus Biscoff biscuits
- Unsalted butter
- Condensed milk
- Golden syrup
- Vanilla extract
- Fine salt
- Caster (superfine) sugar
- Milk chocolate
Picture 1: whizz your Biscoff biscuits in a food processor (or pop them into a large sandwich bag, seal and bash with a rolling pin), until sand-like. Melt your butter in a large saucepan and then mix the two together.
Picture 2: press firmly into a lined 9 x 9 inch tin and refrigerate.
Picture 3: add all of your caramel sauce ingredients to a medium, heavy-based saucepan and heat gently until melted.
Picture 4: Bring to a simmer and then mix rapidly with a balloon whisk for about 6 minutes until it resembles a toffee sauce.
Picture 5: pour over your biscuit base and then refrigerate for an hour to set.
Picture 6: melt your chocolate and oil in a bain marie (heat-proof bowl over a gently simmering pan of boiling water).
Picture 7: Pour your melted chocolate over your caramel and level out. Soften your Biscoff spread in a microwaveable bowl in a microwave for 15 seconds and then drizzle over the top of the chocolate. Use a skewer to spike it up a bit.
Picture 8: crush another couple of Biscoff biscuits and sprinkle over the top, then refrigerate until set. Cut up into 20 squares.
Hint: your caramel sauce gets super hot, so wearing an oven mitten when mixing the sauce is a good idea to avoid any painful splashbacks!
- Unsalted butter - instead of using unsalted butter, you can use salted but omit the salt in the recipe.
- Caramel condensed milk - I DON’T recommend using this, it is too runny and will not create the right consistency, or flavour for Biscoff Millionaires Shortbread, plus it will not set properly.
- Caster (superfine) sugar - can be replaced with golden caster (superfine) sugar.
- Biscuit base - if you don't have Biscoff biscuits you can easily change the base of this Biscoff Millionaires Shortbread recipe to shortbread by following the recipe for my Millionaires Shortbread
you can use any biscuits you like, digestive biscuits (Graham crackers) work really well.
- Chocolate topping: any chocolate will work well, dark chocolate will be more bitter for a more sophisticated and adult Biscoff Millionaires shortbread. White chocolate is excellent too. I advise melting white chocolate in a bain marie as it can go a bit odd if melted in the microwave.
A full list of equipment is noted in the Recipe Card below. Below are some substitutions.
9 x 9 inch baking tin - can be substituted with any heatproof 9 x 9 inch dish.
Greaseproof (parchment) paper - foil will do just as well to line your tin.
Balloon whisk: a wooden spoon can be used instead, try to use one of those ones with a square corner on one edge because it's vital that the base of the pan is continually scraped when mixing your caramel sauce, as it will stick super easily.
Small pallette knife: I find this such a useful kitchen implement for smoothing out the surface of cakes, or icing or in this case, the caramel and the chocolate topping, an angled one (affiliate link) is best. However, a butter knife, or the back of a dessertspoon are both great substitutes.
Biscoff Millionaires Shortbread will keep at room temperature, in an airtight tin, for up to 7 days.
Key tips for caramel sauce success
Keep a close eye on your caramel sauce at all times, it can burn very easily.
Ensure your heat is set at medium-high, you want a fast simmer but you don't want it to burn either.
If you see little flecks of brown start to appear, immediately remove the caramel sauce from the heat and beat it continually whilst it cools a little, then return it to the heat and continue.
Whilst simmering, you need to beat the caramel continually and rigorously with an implement, such as a balloon whisk, that continually scapes the bottom of the pan to prevent any of the sauce from sticking or burning.
6-8 minutes of simmering and beating is usually enough, if you continue too long you will create fudge and not caramel. But hey, it'll still taste fab!
Once the caramel has turned light brown and has a gloopy consistency it is ready. Remove from the heat but continue to beat rapidly until it stops bubbling to prevent it from burning on the base.
Biscoff Millionaires Shortbread can be made in stages
The great thing about this Biscoff Millionaires Shortbread recipe is that you can make each stage whenever suits you.
This is particularly useful if you want to avoid children helping with the caramel sauce which gets incredibly hot, so I wouldn’t recommend it.
Generally, caramel sauce will be too soft if it hasn’t been cooked for long enough. If this is the case
gradually add 1-2 tablespoons of water and beat it in until thickened.
Leave your millionaires shortbread out of the fridge for 20-30 minutes to come up to room temperature. Then take a sharp knife and score the segments first, to ensure equally spaced. Place the knife over the top of one of the scores and gently press it down, so that the whole blade cuts through. Repeat until you have cut up all of the segments.
Like Biscoff? Here are a few more recipes that you might like to try...
Biscoff Millionaires Shortbread
Here's what you'll need...
Ingredients you'll need...
Biscoff Biscuit Base
- 400 g Biscoff biscuits 1⅔ packets
- 160 g unsalted butter
Biscoff caramel filling
- 200 g unsalted butter ⅔ Cup or 11½ tablespoons
- 60 g golden caster (superfine) sugar 4½ tablespoons
- 70 g golden syrup 4 tablespoons
- 397 g tin of condensed milk
- ¼ teaspoon fine salt
- 1 teaspoon vanilla extract
Biscoff and chocolate topping
- 220 g milk chocolate chopper small, 1½ large bars
- 2 teaspoon groundnut oil or other flavourless oil
- 150 g Biscoff spread ⅔ of a jar
- 2 Biscoff biscuits
Here's what we do...
Biscoff Biscuit Base
- Line your 9" x 9" cake tin with greaseproof (parchment) paper.
- Crush your Biscoff biscuits, either by whizzing them in a food processor or popping them into a sandwich bag and pailing them with a rolling pin (great stress management option).
- Gently melt your butter in your saucepan (don't melt it too fast as some will evaporate).
- Add your crushed biscuits to your melted butter and mix together thoroughly.
- Tip into your tin and press down to compress and secure. Level off using your palette knife/butter knife/back of a large spoon.
- Refrigerate whilst you make your caramel filling.
Biscoff caramel filling
- Add all of the caramel sauce ingredients to your heavy-bottomed saucepan and heat on a low setting until fully melted and the all of sugar has completely dissolved, mixing gently with a balloon whisk at all time. You must be sure that the sugar has dissolved to avoid the caramel taking on a grainy texture. To check this tip the pan to the side and look for any grains remaining on the base.
- Whisking rapidly, turn the heat up so that the mixture begins to boil, as soon as it hits boiling point turn the heat back down to a medium heat and keep at a good simmer. Whatever you do don't stop that rapid whisking, the sauce will very easily catch on the bottom of the pan otherwise.
- Continue to whisk the mixture rapidly whilst it is simmering for about 6-7 minutes until the caramel has turned light brown, it is gloopy and resembles a toffee sauce.
- Continue to whisk away from the heat for a minute or so until it stops bubbling and then pour over your cooled biscuit base and level out.
- Place in your fridge to set for an hour.
Biscoff and chocolate topping
- Place a heatproof bowl over your saucepan of gently simmering boiling water, making sure it balances safely and does not touch the water beneath.
- Add your chocolate and oil and melt the two together.
- Pour the melted milk chocolate over your set caramel and level it out.
- Soften your Biscoff spread in a microwave (using a microwavable bowl) and then drizzle over the top of the chocolate using a teaspoon.
- Swirl the Biscoff around with a skewer and spike it up a bit. .
- Crush your 2 Biscoff biscuits and sprinkle over the top.
- Leave to set in the fridge for an hour.
- Cut into 20 squares.
Unfortunately there is no by passing the caramel stage by using caramel condensed milk as it won't set. If you do not have a whisk you can use a spatula with a flat base, you have to be sure to use a utensil that can scrap the bottom of the saucepan and get into the corners and can withstand very high temperatures. Caramel sauce warning :
The caramel sauce gets extremely hot and it can splash out of the pan slightly as it simmers, so be very careful!