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Biscoff biscuit base, homemade caramel filling, and a Biscoff chocolate topping… Biscoff millionaires traybake!

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…’.

Recipe inspiration

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.

All things Biscoff!

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.

Millionaires theme

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.

Top tips!

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'

Biscoff biscuit base, homemade caramel filling, and a Biscoff chocolate topping... Biscoff millionaires traybake!
Print Pin Rate
Category: Traybakes
Type: Millionaires Shortbread
Keyword: Biscoff
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16 Pieces
Author: Jane's Patisserie


Biscoff Base

  • 500 g Biscoff biscuits
  • 185 g unsalted butter

Homemade Caramel

  • 200 g unsalted butter
  • 3 tbsp caster sugar
  • 4 tbsp golden syrup
  • 397 g condensed milk

Biscoff Topping

  • 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 until 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!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Charlotte on May 19, 2024 at 6:42 am

    5 stars
    Delicious. So glad you can freeze thee sops me having to give them all away. Will definitely be making again.

  2. Alex on May 12, 2024 at 7:17 am

    This is so delicious, great recipe! Can I freeze it?

  3. Ed on April 15, 2024 at 9:58 pm

    5 stars
    I’ve made these numerous times, each batch has turned out yyyummy! Dark chocolate works great too, or half n half with milk choc. Dropping white choc chips on top after the milk choc has cooled a little is fun too. I use lots of butter in the base and pack it down hard with something flat. 10/10 recipe.

  4. M on April 24, 2023 at 6:55 pm

    Could you use white chocolate on the top instead of milk chocolate

    • Jane's Patisserie on May 3, 2023 at 8:08 am

      For sure! As it’s just melting and adding on top you can use any!

  5. Deborah Gale on December 3, 2022 at 10:12 am

    5 stars
    Hi Jane
    Love all your recipes! So does does hubby. I want to make theses but Gluten Free. I have got everything covered Gluten Free wise but I cannot find an alternative for the Biscoff Spread! Can you help? What do I use? Thanks Xx

    • Kate on March 25, 2024 at 2:01 pm

      You could use chocolate spread and then add a little sprinkle of the typical Biscoff spices to it whilst warm?

  6. Jenny Barrett on July 15, 2022 at 1:30 pm

    5 stars
    One of the tastiest things I’ve ever made. Anyone know the calories per slice?

  7. Kirsty on April 19, 2022 at 7:04 pm

    5 stars
    Someone made this and brought it into work and we all couldn’t get enough so I went home and googled the recipe and found your page! I made a batch yesterday and followed the instructions exactly. It came out perfect and absolutely delicious 😍 I noticed a comment about a crumbly base.. I pressed down with the back of a spoon like my life depended on it and mine came out nice and compact without crumbling. Will definitely make again and again, thank you!

  8. Mary on October 26, 2021 at 6:06 pm

    4 stars
    They taste amazing, however the base is so crumbly, in fact you could eat it with a spoon 🥄 I’ve tried all suggestions, to no avail. Made a batch again Saturday, same problem. If anyone on here has made them without a crumbly bottom, please tell me the secret. Thank you

    • Hazel on February 28, 2022 at 11:13 am

      Mine always does this! Tastes utterly amazing but it’s not rrreally very good for serving to guests? Have you found a solution yet? 🤞🏼☺️

    • Gemma on March 20, 2022 at 8:44 pm

      I make the base as suggested but I add a couple of tablespoons of golden syrup to butter, melt it and then add the biscuits, nice set perfect base! 👍🏼

    • Brennagh on March 31, 2022 at 10:02 am

      If it crumbles it’s like to be that there isn’t enough butter. Try adding more than the recipe suggests. Hope this works!

    • Emma B on August 16, 2023 at 4:27 pm

      5 stars
      I add an extra 50g of butter then have no crumbly base!

  9. Jen Spencer on September 21, 2021 at 10:35 pm

    5 stars
    One of my all time favourite recipes!
    Have you ever attempted to freeze these? Does it work?


    • Janice on October 12, 2021 at 12:39 pm

      Hi, I freeze mine all the time, especially if I’m batch baking, freezes very well all wrapped up.

  10. Nat on July 14, 2021 at 2:49 pm

    Hi, can’t wait to try this recipe! Can I use spreadable butter for this recipe? Or does it need sticks of butter to set properly?

    • Jane's Patisserie on July 21, 2021 at 8:40 pm

      For the base spread can work, but proper butter is best for the caramel!

    • Mandy on July 22, 2021 at 11:18 am

      Could I use a shortbread biscuit base instead Jane. ?Or half and half?

    • Jane's Patisserie on July 22, 2021 at 1:32 pm

      Yes either would work well! x

  11. Stacey on July 1, 2021 at 9:18 pm

    5 stars
    Absolutely delicious! I watched the video of you making the caramel, and it was scary but turned out fine. Next time I make it, I’ll make it with the thinner biscuit base.

    • Jane's Patisserie on July 2, 2021 at 9:43 am

      Yayyy I am so glad you enjoyed!xx

  12. Kerstin on June 23, 2021 at 12:07 pm

    4 stars
    Was really excited to try this recipe out but my caramel layer just won’t solidify.

    • Jane's Patisserie on June 28, 2021 at 4:02 pm

      Hiya, usually this means you have not boiled it for one enough if you have used the correct ingredients x

  13. Danielle on June 8, 2021 at 11:29 am

    3 stars
    Made this twice now, it’s so yummy! Only problem is both times the base has just crumbled when you cut into squares. I made it in food processor first time and in a bowl second time. Made sure correct amount of butter both times so I don’t get it. Could it be because I used a silicone cake tin?

    • Jane's Patisserie on June 10, 2021 at 11:58 am

      Hiya, add some more butter and press down very firmly and it should be fine. Also use an extremely sharp knife to cut it xx

    • Angela Phillips on September 26, 2021 at 2:24 pm

      Hi Jane. I’ve made this a few times now for my boys they love it. If I was to swap the biscuits for digestive would I need to alter the amount of butter I use? Thankyou. Xx

    • Jennie on December 1, 2023 at 3:57 pm

      Just wondering, if the base is crumbly, can you possibly serve this dessert in individual cups and use a spoon? Would the center not be soft enough for this?

  14. Vicki Sellwood on May 16, 2021 at 7:38 pm

    4 stars
    I loved this recipe but I tried to improvise and make it vegan. The main hiccup was that I used a vegan condensed milk in the caramel element and the main ingredient of the vegan alternative is sugar. I think this is the main reason why my caramel turned into a toffee and was vet hard (can”t cut through it without incredible force). Any recommendations got adjusting the recipe slightly?
    Everything was very tasty but obviously with a toffee instead of caramel, it didnt have be desired millionaires shortbread effect.

  15. Cara on May 5, 2021 at 7:12 pm

    5 stars
    Thank you for a great recipe!

    Loved by all my family!

  16. Angela Hewitt on March 21, 2021 at 7:28 pm

    This sounds so good but I have a chocolate intolerance. Can I just miss out the chocolate on top?
    Thank you

    • Jane's Patisserie on March 22, 2021 at 4:16 pm

      Yes you can! The biscoff wont set particularly firm on its own though x

  17. Ellie Langridge on February 23, 2021 at 9:41 am

    Hi Jane, I am thinking of making your vegan millionaire shortbread for my vegan friends, they also love biscoff as that too is vegan! What do you think about me trying to merge your two recipes together, essentially make this one vegan? Hoping it would work! Thanks, Ellie x

    • Jane's Patisserie on February 23, 2021 at 12:32 pm

      Yes! Just use the vegan caramel, and top with vegan choc!

    • Charlene R on November 19, 2023 at 9:35 pm

      5 stars
      Hi Jane ,

      Can I use this caramel sauce in between cake layers in a cake jar or would it be to hard? Taste absolutely beautiful 😍

  18. Aimee on February 23, 2021 at 6:33 am

    Hi Jane I love you recipes and have made variations of millionaires shortbread but always find my chocolate cracks when I go to cut it up. Any suggestions please? Thanks

    • Jane's Patisserie on February 23, 2021 at 12:33 pm

      You can add a little oil to make it better, or heat the knife for example! I however just use one large sharp knife and cut down! You can also score the chocolate slightly to make it easier x

    • Kate miles on September 25, 2021 at 7:45 pm

      I always run the sharp knife under hot water before I cut to avoid cracking 🙂

  19. Lucy Keeler on February 9, 2021 at 8:14 pm

    5 stars
    This recipe is delicious!
    I have made it many times as well as some of your other millionaires recipes but occasionally the caramel splits.
    I have cooked it at the lowest temperature possible and still having the same issue. Do you think different brands of butter could vary? I have also tried with less butter but this has still split. Do you have any suggestions?!
    Thanks for the recipe!

    • Jane's Patisserie on February 9, 2021 at 9:12 pm

      What butter is it you are using? I often find it splitting is because its been boiling too long sometimes too but if you take it off thee heat and really beat it, it can come back together!

  20. Alice on January 24, 2021 at 8:11 pm


    My tin is 7×7 – do I need to adjust the recipe at all? Thanks!

    • Jane's Patisserie on January 24, 2021 at 8:11 pm

      Yes – volume wise that is about half!

    • Alice on January 27, 2021 at 2:12 pm

      5 stars
      5* as given by my grateful ICU colleagues!

    • Ashleigh on February 4, 2021 at 1:59 pm

      Hello! Just wondering if you know how many calories per serving this is? Xx

    • Kylie on August 10, 2023 at 9:22 am

      Made several times and love it but the last time my chochocolate didn’t stick to the caramel?
      Why is this?

  21. Melissa on January 22, 2021 at 9:45 pm

    5 stars
    If I was to make this again can you use the caramel condensed milk instead of plain condensed milk. If so how would I change the recipe if any?
    I love all your recipes!!

    • Jane's Patisserie on January 24, 2021 at 8:15 pm

      You can use it the same as the condensed milk, the only thing is it can make it harder to see when the caramel is done because the mixture will be a darker colour x

    • Laura on May 27, 2022 at 1:35 pm

      I use 250g of biscoff biscuits and 200g of digestives mixed with 235g of stork and it tastes and cuts perfectly everytime. 😁

  22. Sarb on January 14, 2021 at 4:05 pm

    5 stars
    Great recipe and so scrumptious x

  23. Chelsea on January 1, 2021 at 10:34 pm

    5 stars
    Absolutely sublime! Baked them for my team and they love them

  24. Maria on December 16, 2020 at 6:41 pm

    5 stars
    I made this for my work colleagues and it went down a treat – everyone loved it!

  25. Audrey on December 11, 2020 at 11:01 pm

    Love this traybake & have made it many times now with great success. One question though – do you have nutritional information for this recipe? Thanks!

    • Jane's Patisserie on December 12, 2020 at 10:09 am

      Unfortunately not, the system for the nutritional information isn’t working.

  26. Sarah on December 7, 2020 at 9:22 pm

    5 stars
    My family absolutely loved this recipe! The whole tray disappeared within 2 days!

  27. Maria Ajjaka on December 3, 2020 at 5:21 am

    5 stars
    This recipe is amazing !!! I’ve tried adding more butter to the base as it is quite crumbly making it a little messy to eat. Can I bake it or add some flour and bake it. To help bind it ?

    • Jane's Patisserie on December 3, 2020 at 2:40 pm

      It doesn’t need flour, but you can bake the base slightly by itself if you want!

  28. Sophie on November 22, 2020 at 11:46 pm

    Hi Jane, I made this traybake but I used a method that uses double cream instead of condensed milk to make the caramel. Just wondering if using double cream means I have to keep the traybake in the fridge? I currently have it in there just in case. Or could I still keep it at room temp, just for a shorter period of time?xx

    • Jane's Patisserie on November 23, 2020 at 11:03 am

      I’m afraid it depends on the caramel recipe you have used – that should have that written on it!

    • Sophie on November 23, 2020 at 12:34 pm

      It was double cream, unsalted butter, sugar and water.. and there’s no guidance on storing it afterwards on the recipe ! X

  29. SuzieP on November 9, 2020 at 1:18 pm

    5 stars
    We adore this recipe! My son has just asked for a whole one stuck with candles for his birthday cake! Would it work, do you think, to add smooth peanut butter to the chocolate instead of Biscoff spread?

    • Jane's Patisserie on November 9, 2020 at 6:58 pm

      Ah that’s so cute! And yeah that should work well!

  30. Brie on November 8, 2020 at 3:13 am

    5 stars
    What temperature should the caramel reach before removal from the heat. I have a candy thermometer and rather use that then risk over cooking it.

    • Jane's Patisserie on November 8, 2020 at 10:33 am

      I never ever use a candy thermometer for this caramel I’m afraid x

  31. Ciara on November 7, 2020 at 1:34 pm

    Absolutely gorgeous recipe, great feedback from friends and family. Only thing I’d do different is add more butter to the biscuit base as it completly crumbled on me.

  32. Phoebe on October 19, 2020 at 7:54 pm

    5 stars
    Hi Jane,
    Would white chocolate work instead?

  33. Meg on October 7, 2020 at 5:22 pm

    5 stars
    Hi Jane,
    Incredible recipe as per! I need to make this nut free and I was wondering if galaxy chocolate would work for the topping? I usually use a standard shops own brand and I know not to use Cadbury’s as it splits easily!

    • Jane's Patisserie on October 8, 2020 at 9:41 am

      Yes it should work okay! As it’s just mixing with the melted biscoff it should be great! X

  34. Katy on October 4, 2020 at 7:09 pm

    5 stars
    Really nice recipe to follow! I was wondering you these would be okay to freeze?


    • Jane's Patisserie on October 4, 2020 at 8:56 pm

      Yesss they can be frozen! And so glad you like them!

  35. Anne on September 16, 2020 at 8:10 am

    5 stars

    I am planning on making this and there was only sweetened condensed milk at the supermarket. I feel like maybe the caramel will turn out a little too sweet. Would this work using the sweetened condensed milk and removing the caster sugar?


    • Jane's Patisserie on September 16, 2020 at 8:43 am

      UK condensed milk is sweetened generally and it’s absolutely fine – it’s important to use the recipe as it is to get the best results.

  36. Sue on September 13, 2020 at 10:28 pm

    5 stars
    The recipe was easy to follow – the result fantastic. Delicious – as have all the Jane recipes been that I’ve tried. A few more to get through still.

  37. Navreet on July 31, 2020 at 10:39 am

    5 stars
    Hey Jane,

    I tried this recipe yesterday and it worked so good!!!!

    It was insane thanks and easy to make!

    This is the 2nd recipe I tired and I love it thanks!!!! xxxxxx

  38. Sam on June 29, 2020 at 4:19 am

    Hey Jane! So I made this the other day and it was a huge hit with family and friends😋😋 My only issue is is that my Biscoff base was quite crumbly especially when I was cutting up the slices. I’ve also previously followed your Biscoff cheesecake recipe and when I made that my biscuit base was very hard and almost too difficult to cut. As far as I’m aware I’ve followed both recipes to a tee so I was just wondering if you have any advice on where I may be going wrong? Thank you so much for all your recipes, you’ve brought out the inner baker in me 🤗❤️

    • Jane's Patisserie on June 29, 2020 at 9:56 am

      Hey! So you can add in more butter if you like to bind it more (like the cheesecake) xx

    • Emily on September 2, 2020 at 4:35 pm

      Do you have to set the biscuit base in the fridge or just leave it out. Also just to check do you literally put the boiling caramel onto the base then fridge ASAP or let it cool a little then put in fridge.

    • Jane's Patisserie on September 2, 2020 at 8:02 pm

      I don’t bother setting the base sometimes and it’s fine – and yes, you pour the caramel straight on. It can set at room temp, or the fridge, or a combo!

  39. Rach on June 27, 2020 at 5:00 pm

    5 stars
    Hi Jane! Love all of your recipes! I have made a few of the millionaires variations now but my caramel always turns out lighter than yours. It sets ok and doesn’t split or anything, is just very light in colour. Am I not cooking for long enough?

    • Jane's Patisserie on June 27, 2020 at 7:36 pm

      Hey! Thank you! Personally if it sets okay I would just do what you do. Colour usually comes from time/heat but it can still vary! I will say that the lighting in my photos can vary quite a bit to what it may look like in your own kitchen too! xx

    • Emily on September 3, 2020 at 9:21 pm

      Hello how long does it need to set after adding the melted chocolate on top? Does it need to be in the fridge?

    • Jane's Patisserie on September 4, 2020 at 2:45 pm

      It can definitely vary, but maybe a few hours? Some people set it at room temp, some fridge – obviously the fridge speeds it up!

  40. Sam on June 26, 2020 at 4:40 pm

    Hi Jane,

    For the caramel layer should the unsalted butter be room temperature or straight from the fridge?


    • Jane's Patisserie on June 26, 2020 at 7:06 pm

      For the caramel it doesn’t matter as you melt it in the pan! X

  41. Rachel on June 26, 2020 at 2:09 pm

    My caramel looked like it split: the melted butter came on top and it went all grainy. I threw the melted butter out and it was a bit better but it still was a weird consistency. What did I do wrong?

    • Jane's Patisserie on June 26, 2020 at 2:39 pm

      Usually splitting occurs because the mixture has got too hot – usually you can take it off the heat and beat it like crazy and it will come back together!

  42. Erin on June 25, 2020 at 9:09 pm

    Hey Jane,

    I only have an 8 X 8 tin, can you help with how to adjust the ingredients?

    Thank you! X

    • Jane's Patisserie on June 25, 2020 at 9:28 pm

      Hey! You can use it as it is, but it will be deeper – or you can reduce the recipe by about 1/5! x

  43. SHARON Edwards on June 24, 2020 at 10:50 am

    5 stars
    Omg amazing and so easy to make! As a Carmel slice lover , this is 10 out 10 😍

  44. Rachel S on June 22, 2020 at 10:56 am

    5 stars
    I love making these as you get so much from one batch and they are a hit with friends, family and work!
    I tend to adjust the biscuit base ingredients slightly just to make it a little thinner but otherwise great recipe to use!

  45. Kate on June 21, 2020 at 12:44 pm

    4 stars
    I loved the recipe the only thing I found with how mine turned out was that the bottom was slightly crumbly. I did exact as recipe. I think next time I will
    add a little more butter.

  46. Natalie Harmes on June 21, 2020 at 9:00 am

    5 stars
    Wow wow wow. These are amazing and sooo tasty!!! If your a biscoff lover then these are 100% worth it!! Thank you so much for sharing your recipe.

  47. Michelle on June 19, 2020 at 8:10 am

    5 stars
    Made this and while it didn’t turn out perfect, for a first go it was delicious!! I wanted to check though, my caramel was very chewy, does this mean I’ve overdone it?

    • Jane's Patisserie on June 19, 2020 at 8:27 am

      Hey! Yes it does! Chewy = overdone! X

  48. dimphna on June 10, 2020 at 9:11 pm

    could i use honey instead of golden syrup.

  49. Lyndsay on June 5, 2020 at 10:20 pm

    5 stars
    I love this and have made it twice now but still find the biscuit base crumbly i use a blitzed to make sure it’s a fine crumb?!

    • Jane's Patisserie on June 6, 2020 at 12:08 pm

      Hey! So you really just need to really really firmly push it down! You can add in more butter if you want as well! x

    • Charlotte on June 7, 2020 at 10:03 pm

      5 stars
      I’ve made this a couple of times and it has gone down so well with my family.

      To make the recipe vegan would I be able to make this with your vegan caramel instead? Or could I replace the butter with diary free butter and use coconut condensed milk? The base and top is easy to use an alternative

    • Jane's Patisserie on June 8, 2020 at 1:11 pm

      I would use the vegan caramel – I’m not a fan of this caramel with straight substitutes! x

  50. Holly Johnston on June 5, 2020 at 6:14 pm

    I let my caramel cool at room temperature and it’s rock solid and I’ve just tried to cut my finished product and it’s solid even after being at room temperature for a few hours, it’s like toffee. Did I cook the caramel for too long? Could you give more specific instructions on this please x

    • Jane's Patisserie on June 5, 2020 at 7:12 pm

      Hey! Yes it’s for too long – and the instructions are correct as they are I’m afraid as the timings can vary! I have a vide on my YouTube channel about making millionaires shortbread, and millionaires brownies (same caramel) so that may be useful! xx

  51. Mrs S on June 5, 2020 at 5:15 pm

    5 stars
    So easy to follow and so delicious. I love your biscoff recipes. Everything turned out perfect.

    Ps. I chilled in the freezer as i got super impatient!

  52. Stellie on June 2, 2020 at 8:53 pm

    4 stars
    What a great recipe, I’ve given it a 4 and that’s only because I haven’t been able to perfect it yet 🤣 One question I did have… could I boil the condensed milk in it’s can for a few hours instead of making the caramel in the saucepan. The butter separated from the caramel as I think I may have overcooked it?

    • Jane's Patisserie on June 3, 2020 at 10:53 am

      No you can’t – that sort of caramel does not set and won’t work! Have a watch of my millionaires shortbread video on YouTube to help you with the correct caramel! And yes, it’s probably over cooked. You can just take the pan off the heat and beat it till it comes back together.

  53. Laura on May 29, 2020 at 9:33 pm

    5 stars
    These are amazing, fab recipe! I was worried about the caramel setting but it turned out perfectly! The only thing for me was the biscuit was a bit crumbly and didn’t hold as well as I hoped, any tips on that?

    • Jane's Patisserie on May 30, 2020 at 4:45 pm

      Hey! So the biscuit base really needs to be a very fine crumb (so for example if you aren’t using a food processor, and are instead using a bowl with a rolling pin, you can’t leave any lumps!) and you also need to really really compress the mixture down! You can add more butter in to make it less crumbly if you prefer though!

  54. Hayley on May 27, 2020 at 4:42 pm

    Hi unfortunately I don’t have any caster sugar can I swap it for something else?

    • Jane's Patisserie on May 27, 2020 at 6:19 pm

      You can use golden caster sugar, or light brown sugar – you can also try granulated, but you really need to make sure the granules are dissolved properly before boiling!

  55. Danielle on May 16, 2020 at 9:03 pm

    5 stars
    made this recipe and dropped it round to a few family and friends. we all absolutely adored it and it was so easy and quick to make! your recipes are so easy to follow and taste the best. was worried about getting the caramel perfect but your video is brilliant to demonstrate the right colour it needs to boil to x

  56. Amy on May 13, 2020 at 6:57 pm

    I made theses for the first time today and they taste great my only problem when cutting my caramel squished out the sides it’s not set hard but very firm has been in the fridge all afternoon Any help? X x

    • Jane's Patisserie on May 14, 2020 at 9:13 am

      Did you definitely use condensed milk? A lot of people have been using evaporated milk instead due to shortages and they don’t work the same – alternatively, if you did, it just means it’s not been boiled for long enough! xx

  57. Charlotte on May 4, 2020 at 3:25 pm

    5 stars
    Im a massive fan of anything biscoff and any millionaires bars so these were always going to be a winnner for me. The recipe was easy to follow and they turned out great. These are definitely a favourite in our house aswell as at the office and i will be making them again

  58. Charlotte Burt on May 3, 2020 at 8:05 pm

    5 stars
    THE yummiest millionaires ever, will defo make them again🖤

  59. Sienna on May 1, 2020 at 12:52 pm

    Hello, can you use stork for the biscuit base or the caramel or neither? As I have 2 large tubs of it and I’d rather get those out the way first😂xx

    • Jane's Patisserie on May 1, 2020 at 12:58 pm

      You can definitely use it for the base – and you can use it for the caramel, you just need to be careful not to overboil it as it can split!

    • Sienna on May 2, 2020 at 3:17 pm

      Okay thank you xx

  60. Jilly on April 30, 2020 at 3:00 pm

    5 stars
    I have made this today and can’t believe how simple yet amazing this recipe is. It was my first time making caramel but it turned out a treat! Yummy!

  61. Mandy on April 28, 2020 at 4:30 pm

    Hi Jane
    I could only get a hold of sweetened condensed milk instead of just condensed milk. Would this matter? Thanks! X

  62. Sarah on April 26, 2020 at 3:30 pm

    5 stars
    I made this and was delicious but I used evaporated milk and the caramel didn’t set so not sure what I did I left it in the fridge for two days too 😂 still got eaten x

    • Jane's Patisserie on April 27, 2020 at 8:32 pm

      Condensed milk and evaporated milk are very different products, and evaporated milk won’t work for it unfortunately!

  63. Clare on April 23, 2020 at 12:17 pm

    Hi Jane. Would mape syrup be a suitable replacement for the golden syrup? Lockdown cupboard hunting at it’s best! Many thanks.

    • Jane's Patisserie on April 23, 2020 at 12:27 pm

      You can definitely give it a go, but obviously the taste will be slightly different (and I haven’t tested maple syrup as well!) x

  64. Sarah Wardle on April 12, 2020 at 9:03 am

    Hi I made this and the caramel was too liquid and even over night wouldn’t set I used evaporated milk as an old lady told me it was the same as condensed but I think I might no be? X

    • Jane's Patisserie on April 27, 2020 at 8:35 pm

      Condensed milk and evaporated milk are very different products, and evaporated milk won’t work for it unfortunately!

  65. Bethan on April 1, 2020 at 7:22 pm

    Hi Jane, Love your blog and will be trying this recipe the weekend. Can you recommend a cake tin for this please? I can see the link to Amazon for the ones you use, but there are 2 9″ ones there. So wanted to make sure I bought the correct one.

    Thanks in advance

  66. Rosie on February 28, 2020 at 10:13 pm

    Do you heat the caramel to a particular temperature or do you just know from experience what it should look like?

  67. Tierney on February 24, 2020 at 11:00 am

    5 stars
    So easy to follow and they came out great! Thank you! 🙂 xx

  68. Debbie Johnston on February 21, 2020 at 6:36 am

    5 stars
    This is so easy to make. It is absolutely delicious and my work colleagues and friends want me to make it every week. Best recipe ever!!

  69. Sara on February 3, 2020 at 12:05 pm

    5 stars
    Hi Jane, this recipe is great! I don’t think I cooked the caramel for long enough as it hasn’t really set, but its still delicious. Thank you so much!
    BTW for anyone reading – Biscoff biscuits and spread both in poundland at the moment! x

  70. Fran on January 24, 2020 at 3:48 pm

    These look delicious but I cant ear chocolate. Could I uses carob bar instead?

    • Jane's Patisserie on January 24, 2020 at 8:57 pm

      I’ve never used carob bars I’m afraid!

  71. Anant Khurana on January 15, 2020 at 10:15 am

    5 stars
    I’m a big fan of this recipe

  72. Rachel on December 5, 2019 at 9:23 pm

    My caramel was trucking along fine and then all of the sudden it started breaking apart… separating from the butter.. now I’m sitting here with a film of butter on top of little ball like pieces of Caramel help! What did I do wrong??

    • Jane's Patisserie on December 7, 2019 at 8:31 pm

      Most likely just slightly too hot for too long!

    • Matt on February 29, 2020 at 6:49 pm

      I had the same problem, did you try it again with the same mixture or opt for a different caramel recipe?

    • Jane's Patisserie on March 2, 2020 at 9:36 pm

      Again, as mentioned, it’s just got too hot so split a little.

  73. Rebecca on December 5, 2019 at 7:21 am

    5 stars
    Loved this recipe, I think I may have made a mistake with my caramel though, it seemed soft enough when I poured the topping over it however I have set it In the fridge overnight and it is now like concrete… can I fix this?

    • Jane's Patisserie on December 7, 2019 at 8:33 pm

      It will be soft when pouring on as it’s still liquid form due to the heat. As noted in the post, if it’s too solid after the fridge, store at room temp.

    • Niki on June 16, 2020 at 1:27 pm

      5 stars
      Hi Jane! Looks amazing! Only one question. Can i use dark chocolate for the topping? Or mix them and put more dark less milk chocolate? Can’t wait to try them😊

    • Jane's Patisserie on June 16, 2020 at 2:12 pm

      Hey!! Yes you can use dark chocolate – as long as the total weight is the same you can use whatever! x

  74. Charity on November 22, 2019 at 10:57 am

    5 stars
    Hi Jane, I made this for the first time last week and it was also my first time making caramel and it came out perfectly! The recipe was so simple and easy to follow – they went down a treat at work. Making your Terrys Chocolate Orange brownies this weekend and im sure they will be just as delicious! I love your blog xx

  75. Laura on October 26, 2019 at 1:38 pm

    Hi Jane. I’ve made this once before and it turned out perfectly. This time however my caramel seems to have split, the butters separated and I stupidly just went for it and poured it on to the biscuit. It looks more like cheese sauce! Do you think there’s any saving it? Did I heat the caramel too long? I stirred constantly. Gutted.

    • Jane's Patisserie on October 26, 2019 at 3:02 pm

      99% of the time when this happen, it was heated for too long/too hot! It might set okay, as it depends how split it was, but it won’t be the best!

  76. Amina on October 9, 2019 at 10:15 pm

    This was delicious! However my chocolate seperate from the caramel when cutting it and some seperate from the biscuit. I let each layer cool completely before adding anything on top. What do you think went wrong?

    • Jane's Patisserie on October 9, 2019 at 10:44 pm

      The only thing I can think if that potentially it was either too cold, so it caused condensation? or the temperature between the layers was a little varied?

  77. Lauren on September 15, 2019 at 10:38 pm

    5 stars
    Made these for the first time a few days ago. Also my first time making caramel. I have previously burned milk fudge and honeycomb on all attempts so was expecting to have to try the caramel a few times, but it was perfect first time! This recipe really is fool proof. Everyone loves them! I’ve cut them into triangles so have 32 smaller servings which seem to be a good size.

    • Amina on October 10, 2019 at 7:44 pm

      Too cold when I’ve cut it or too cold when i added the chocolate to the caramel? I did leave the caramel in the fridge and put the hot chocolate after so it could be that?

  78. Hannah on August 28, 2019 at 9:07 am

    Hi lovely!

    Love this recipe it’s a firm fave. Just wondering. Can you freeze the bake??

    • Jane's Patisserie on August 28, 2019 at 2:57 pm

      Yes you can!

    • Rachel Dore on September 17, 2019 at 3:15 pm

      How is the best way to freeze please? Thinking of making this for Macmillan coffee morning on the 26th September and wanted to make ahead if possible


    • Jane's Patisserie on September 17, 2019 at 8:32 pm

      I would just add them to a freezer proof container!

  79. Aily on August 20, 2019 at 6:08 pm

    5 stars
    Hi, made this and it tasted amazing. However, my biscuit base was very crumbly and didn’t hold together when cutting it up. Any advice? Many thanks!

    • Jane's Patisserie on August 20, 2019 at 9:07 pm

      You just need to really push it down firm before setting, and cut with a large sharp knife!

    • Terri on June 8, 2020 at 4:26 pm

      My base crumbled when cutting too even though I made sure I pressed down firmly before setting. Its a shame because it looked amazing

    • Jane's Patisserie on June 8, 2020 at 7:33 pm

      The crumbs need to be really fine before mixing in – a classic problem is that they’re not as fine as they need to be. As you can see from my photos the base is lovely and solid! If you struggle, you can add more butter.

  80. Sophie on August 19, 2019 at 5:31 am

    If I can’t get a hold of Biscoff Spread, is there a substitute I can use?

    • Jane's Patisserie on August 19, 2019 at 9:29 am

      You can just leave it out and just use milk chocolate… if you use anything else it won’t be biscoff related anymore!

    • Michelle on August 22, 2019 at 10:06 am

      I managed to buy the biscuits at b&ms if there is one near you 🙂

  81. Majdolean. Zuraiki on July 6, 2019 at 7:08 pm

    Hi Jane ,
    This recipe looks amazing and I was trying to make it. But, unfortunately my caramel is very clumpy!! I saw your video and the caramel came out beautifully. So I’m in the states and we don’t have golden syrup and so I substituted corn syrup, do you think that was my issue? I also tried honey to see if it would be any different and I got the same result.

    • Jane's Patisserie on July 6, 2019 at 9:25 pm

      I would probably say so – I have never used corn syrup or honey in place, but as they are different it could lead to it not working! Have a look at the caramel on my Millionaires Flapjacks for an alternative!

  82. Wendy on July 4, 2019 at 7:48 am

    Fabulous recipe. I’ve made it numerous times and always turns out perfectly. I do reduce the amount of biscuits in the base so it’s less crumbly when I cut it.

  83. Emi on June 25, 2019 at 5:48 pm

    5 stars
    Amazing! They taste soo delicious. Great instructing regarding the caramel, mine turned out perfectly!

  84. Neil Jay on March 28, 2019 at 3:47 pm

    5 stars
    Haven’t tried your recipe (yet!) but tried Lotus biscuits in lieu of Digestives myself last year and it’s ten times nicer! Look forward to trying yours out.

  85. Gaby on January 20, 2019 at 11:07 pm

    5 stars
    Hi Jane. I just made these and they’re incredible! So simple to make and delicious to eat.

  86. Emma on December 20, 2018 at 12:52 pm

    Hey, this recipe looks great! However, I only have a 7×10 tin, do you know how I would adjust this to fit my tin?
    Thank you!

    • Jane's Patisserie on December 20, 2018 at 1:32 pm

      Hiya! Technically you need 0.9x the recipe, but its so small a difference that it should be fine as it is, it might just be a little deeper is all! X

  87. Eva on December 12, 2018 at 9:14 pm

    Looks amazing. Big fan of Millionaires and Biscoff. Thanks!

  88. Jill Bloom on November 20, 2018 at 10:58 pm

    5 stars
    Hi Jane! I just tried making your Millionaire’s Biscoff Traybake – and I’m not sure yet how it’s going to be! I had a few bumps in the road, but I think it may be okay. When I was making the caramel sauce, I think it might have heated too long, as there was liquid (a lot) that just wouldn’t mix in with the rest of the ingredients. That’s okay though – there was still fudgy caramel as the layer on top of the biscuit bottom. Also, by mistake I left the milk chocolate chips in the microwave too long – so they burned! I had semi sweet in the house – which probably would not be the first choice but I used it. It’s in the refrigerator now so we shall see! Looks delicious though!!

    • Ben on June 30, 2019 at 12:08 am

      So… I had to buy two desperate sticks of butter from the shop due to the stock they had… only after making the caramel did I realise that the one stick was salted, and I used a majority of the stick for my caramel. It’s setting now, so hopefully it doesn’t turn out too badly! I mean, salted caramel is a thing, right?

    • Jane's Patisserie on June 30, 2019 at 9:07 am

      I’m sure it’ll be fine!! x

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