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Biscoff Biscuit base, Homemade Caramel Filling, and a Biscoff Chocolate Topping… Biscoff Millionaires Traybake!
Oh hey there, a new Biscoff related recipe that I know you are all going to adore and LOVE! Why would you not love it?! Biscoff Biscuits, Caramel, and Biscoff spread all in one delicious combination of heavenly bites. Is it too far to say I would happily eat the entire traybake?!
So, who can honestly say no to a new Millionaires Shortbread style recipe? Certainly not me. I will say from the off, so as to stop any pedantic people… no, it’s not actually shortbread, but its a type of traybake. If you say Millionaires Shortbread, people get the idea, and when you add Biscoff on top of that, people automatically go ‘oooooh…’.
This particular beauty is heavily inspired by my Malteser Millionaires Shortbread, and oh my actual days. It is essentially the exact same thing, but swap all Malteser related goodies out for Biscoff. Yeah, maybe you don’t need to read an entirely new post on it, and I maybe don’t need to write it, but seeing as I can’t find anything similar on google yet…!
Just like my Malteser Millionaires Shortbread, many ‘big social media pages’ will probably take a carbon copy of this, call it their own, and you’ll forget this recipe even exists, but I can try. This might sound like an incredibly random thing to say, but after my Malteser Millionaires Shortbread, there were many extremely similar posts created, so hey ho, here’s the original.
Biscoff is one of my most favourite things on the entire planet. It’s a sweet yet spicy biscuit in a way, with the caramelised taste of wonder. The spread is even better. If you are a fan, I’d recommend dipping a Lotus biscuit into the spread and devouring just that. Literal heaven. But anyway, as I was saying…
My Biscoff Cheesecake and my Biscoff Cake recipe have always been super amazingly popular on my website, thanks to Zoella making them a while ago! Some people have still yet to ever try the wonders of Biscoff, and you are 100% missing out if you haven’t tried it yet yourself.
My Salted Caramel Millionaires Shortbread has been a classic from the start, and I love to try new things. Millionaires traybakes are basically biscuit, caramel, and chocolate. As you can see from my various Millionaires related posts, I am a big fan of it and experimenting with the idea. How can you not like the combination of biscuit, caramel and chocolate?!
There is quiiiite a lot of biscuit in this recipe, but its an optional thing. The reason I use 500g of biscuits in this recipe is that a 9″ square is equivalent to a 10″ round recipe, and that’s pretty darn big. You can use less if you wish, but as you may have noticed from other recipes such as my Biscoff Cheesecake, I love a deep biscuit base.
If you wanted to make an 8″ round bake, the same as a 10″ round bake, you would need to multiply a recipe by 1.6x. So, the 300g of biscuits in a Cheesecake, would become 500g. There are notes below on if you want to make it thinner, however!
Also, you MUST NOT USE tinned Caramel for the filling. It’s not the same, and it doesn’t work. Have faith in the recipe, its 100% worth the effort. As I have made millionaires type caramel oh so many times now, I’ve had the practice of exactly when I need to take it off, what temp to use, etc. It’s a little bit of trial and error for your first times, but try it anyway! It’s worth it! Enjoy!
Biscoff Millionaires 'Shortbread'
- 500 g Biscoff Biscuits
- 185 g Unsalted Butter
- 200 g Unsalted Butter
- 3 tbsp Caster Sugar
- 4 tbsp Golden Syrup
- 397 g Condensed Milk
- 250 g Milk Chocolate
- 200 g Biscoff Spread
- Biscoff Crumbs
For the Biscuit 'Shortbread' Base
- Blitz the biscuits in a food processor to a small crumb, and add the melted butter – either pulse in the food processor a few times till the mixture is combined, or mix it in a bowl.
- Tip the biscuits into a lined 9x9" Square Tin and press down firmly.
For the Homemade Caramel
- In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat till the sugar has dissolved – stir frequently to stop anything from catching.
- Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back!
- The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!
- Pour the caramel onto the Biscuit Base and leave to set for one-two hours on the side. If it's hot, set in the fridge!
For the Chocolate Biscoff Layer
- Melt your Milk Chocolate down carefully in the microwave, or in a bain-marie.
- Also, in a separate bowl, melt the biscoff spread for about 30-40 seconds so that it's softer and not as hard.
- Mix the two together, and spread on top of the caramel. Sprinkle over some biscoff crumbs and then set on the side or in the fridge.
- Once set, cut up your pieces and enjoy!
- This will keep in an airtight container for at least 1 week – if they last that long!
- If you caramel is rock solid when you remove it from the fridge, you have slightly over done it. Not to worry though, when you pour the chocolate on, leave it to set at room temperature rather than in the fridge and it should soften the caramel slightly.
- Biscoff spread is found in most supermarkets - you can use smooth or crunchy!
- If you don't want to use the spread, you can use 300g of chocolate on the top, and plenty more biscuits!
- Using a tinned caramel in place of making your own, will NOT work. Tinned caramels do not set, so it'll be messy.
- You can use fewer biscuits if you don't want it as thick. Use 400g, with 135g of butter.
Find my other Recipes on my Recipes Page!
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