Biscoff® Millionaires Shortbread
Biscoff® Millionaires Shortbread with a Biscoff biscuit base, a caramel and Biscoff® layer and a chocolate and Biscoff® topping. Biscoff® heaven!
Servings: 20 pieces
Calories:
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Alter quantities (metric only) 20 pieces
Here's what you'll need...
- 9 x 9 inch cake tin or dish, must be heatproof
- Large or medium heavy bottomed saucepan
- balloon whisk or wooden spoon preferably with square base
- Heatproof bowl to sit on top of the saucepan
- Small palette knife or butter knife, or large spoon
- Greaseproof (parchment) paper or foil
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!
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!
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!