Biscoff Millionaires Recipe
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ty Biscoff biscuit base, homemade caramel filling, and a Biscoff chocolate topping… A Biscoff millionaires traybake!
This recipe is a popular, yet easy no-bake traybake. I have made it countless times over the years, and people always come back for more because the Biscoff obsession is real.
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? No, probably not.
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. I had endless requests for this as a recipe so I thought I would oblige whilst everyone is still on the Biscoff hype.
Recipe inspiration
This particular beauty is heavily inspired by my Malteser millionaires shortbread because when flavouring a millionaires, you can have fun. It is essentially the exact same thing, but swap all Malteser related goodies out for Biscoff.
Biscoff is one of my most popular flavours in the country. 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 – however, when added into bakes, it’s elevated even more.
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. Some people do put their noses up at the flavour, but if you don’t like it, that’s fine… doesn’t mean someone else can’t enjoy it.
Biscuit Base
So, there is quite a lot of biscuit in this recipe. 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 and you basically need enough biscuit to make the same depth you would get from shortbread, but with biscuits and butter. 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.
I blitz the biscuits to a fine crumb, and then add in the melted butter. I do find that Biscoff biscuits do need less butter than other biscuits, which is why the recipe has less. However, as it’s a fine crumb base, you really do need the biscuits to be a fine crumb before adding in the biscuits, and then you really need to press down firmly to make the base stick together. I add the biscuits to the base of a 9″ square baking tin that I have lined on the base and sides so that the traybake doesn’t stick.
Sometimes people can struggle with the biscuits base falling apart when cutting the finished traybake, and this is usually caused by the base not being fine enough, not pressed down far enough, or just people sawing at the bake to cut it. If you are worried, you can add 215g butter instead of 185g as the little extra butter will help.
Caramel
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. However, when I post my millionaires, the caramel is often the same because it works so well.
The mixture of condensed milk, sugar, golden syrup and butter is my favourite caramel – and I love it. You need to add the ingredients to a pan and melt the ingredients in the pan on low until all of the butter has melted, and the sugar has dissolved. Once the ingredients are ready, you then need to turn the heat up to a rolling boil and stir constantly for 5-7 minutes until you reach a golden colour.
Tips for a good caramel – make sure to use a flat bottomed spatula so that you scrape all of the bottom of the pan – if you don’t, you may get little flecks in your caramel. It’s also best, if you can, to use a heavy based saucepan as cheaper or older pans can transfer the heat differently and may be hotter. Check out my YouTube video on my classic millionaires shortbread, which you can watch here – and this may help for the caramel.
I pour the caramel onto the prepped biscuit base, and let it sit for an hour or so before adding the chocolate. I’ll often do this at room temperature as it will set enough during the entire process, you just want the caramel to have cooled slightly.
Chocolate
The chocolate layer is slightly different compared to some of my other millionaires bakes, as I really wanted it to be as Biscoff like as possible, with elements of the classic traybake. Usually I would use one or two melted chocolates, and simply melt and swirl them together on top of the set caramel. This time, however, I made it slightly different for a couple of reasons.
I used a mixture of melted milk chocolate (for the classic look element) and then I also added quite a considerable amount of melted Biscoff. The pro of doing a topping like this, it’s much easier to cut. Due to the additional ingredients that are in the Biscoff, it softens the top ever so slightly that means a knife cuts through the top more easily.
You can use any chocolate that you want (dark or white instead of milk for example) but that is entirely up to you – I like the mix of the milk chocolate the most, personally. I melt the chocolate until smooth, and then I also briefly melt the Biscoff spread so that the mixture is nice and runny, and then I pour it together and mix. Pour this over the set caramel, and then I sprinkle on some crushed Biscoff biscuits.
Top tips
- You MUST NOT USE tinned caramel for the filling. It’s not the same, and it doesn’t work – it will basically be a mess in the tin and also the taste isn’t as nice as the homemade caramel.
- I used this 9″ square baking tin in my recipe. If you want to make half of the recipe, use a 7″ square tin. The equivalent in a round tin for the original recipe, is a 10″ circle if you wanted to use a circular tin instead.
- This recipe will last for 7+ days at room temperature, but also it will freeze for 3+ months.
- 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
- You can use fewer biscuits if you don’t want it as thick. Use 400g, with 135g of butter.
Biscoff Millionaires 'Shortbread'
Ingredients
Biscoff Base
- 500 g Biscoff biscuits
- 185 g unsalted butter (see blog post)
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
Instructions
Biscuit 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.
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!
Chocolate
- 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!
Notes
- 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.
Amazing, my boyfriends family asks for this every Christmas!
Legitimately the most delicious slice ice ever had in my life and perfect recipe, super easy to follow.
Thanks so much
Delicious. So glad you can freeze thee sops me having to give them all away. Will definitely be making again.
This is so delicious, great recipe! Can I freeze it?
Yes, you can!
Made last night. But not enough butter to hold the crumb base together and I pressed down very firmly.
Also it was really thick – I’ll used bigger tin next time.
I did weigh correctly and use 9×9 tin.
But love the biscoff recipes
Hi, when you freeze these , do you defrost them in the fridge overnight?
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.
Could you use white chocolate on the top instead of milk chocolate
For sure! As it’s just melting and adding on top you can use any!
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
You could use chocolate spread and then add a little sprinkle of the typical Biscoff spices to it whilst warm?
One of the tastiest things I’ve ever made. Anyone know the calories per slice?
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!
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
Mine always does this! Tastes utterly amazing but it’s not rrreally very good for serving to guests? Have you found a solution yet? 🤞🏼☺️
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! 👍🏼
If it crumbles it’s like to be that there isn’t enough butter. Try adding more than the recipe suggests. Hope this works!
I add an extra 50g of butter then have no crumbly base!
Awesome bars! My hubby loves them. Matter of fact his whole office does!
I use 9×13 baking pan and crust does not crumble.
One of my all time favourite recipes!
Have you ever attempted to freeze these? Does it work?
Thanks
Hi, I freeze mine all the time, especially if I’m batch baking, freezes very well all wrapped up.
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?
For the base spread can work, but proper butter is best for the caramel!
Could I use a shortbread biscuit base instead Jane. ?Or half and half?
Yes either would work well! x
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.
Yayyy I am so glad you enjoyed!xx
Is there version of this recipe in cups as opposed to grams? I don’t have a kitchen scale and can’t seem to convert this recipe well.
Was really excited to try this recipe out but my caramel layer just won’t solidify.
Hiya, usually this means you have not boiled it for one enough if you have used the correct ingredients x
Is it Condensed milk or sweetened condensed milk?
Condensed the pourable here in Australia or the sweetened condensed the thicker one?
Joan…….we only have sweetened condensed milk here in Australia. Did you accidentally pick up evaporated milk.
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?
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
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
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?