Go Back Email Link
+ servings
featured image biscoff millionaires shortbread

Biscoff Millionaires Shortbread

Biscoff Millionaires Shortbread with a Biscoff biscuit base, a caramel and Biscoff layer and a chocolate and Biscoff topping. Biscoff heaven!
4.34 from 6 votes
Course: Dessert, Snack
Cuisine: Scottish
Keyword: caramel sauce, millionaires shortbread, shortbread, toffee sauce
Prep Time: 35 minutes
Resting timing: 1 hour 30 minutes
Total Time: 2 hours 5 minutes
Servings: 20 pieces
Alter quantities (metric only) 20 pieces

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.
  • Enjoy!
Share on Facebook
Pin Recipe
Share on Twitter

Supporting Notes

Caramel sauce:
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!  

Make Your own Notes on this Recipe here...