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Jump to RecipeThese Biscoff Caramel Millionaire’s Bars are a delightful spin on a classic chocolate/shortbread Millionaire’s slice – with minimal baking involved. These comprise of a Biscoff cookie base, topped with the easiest caramel filling and finally: white chocolate. The result is a decadent bake your friends will absolutely want more of!
I played around with the caramel to create a filling that is far less hassle/dangerous than the classic method of boiling condensed milk for seemingly forever. The result is slightly more runny but with a few minutes in the freezer before serving, you’d never know!
The base is a combination of Biscoff biscuits and cornflakes. By blitzing together and mixing with melted butter, you end up with a sturdy, crunchy, delicious base upon which to pour your Biscoff caramel and white chocolate. At the end, feel free to drizzle over Biscoff spread as you add the white chocolate, or sprinkle on broken biscuits as I do! With energy prices as they are, and the cost of living situation, the fact these only need 10 minutes in the oven should help that monthly bill!
Top tips to nail your Biscoff Caramel Millionaire’s Bars
- Caramel: This caramel is made far more easily than actually ‘cooking it’ as you’ll see in many recipes. However, I find it does get a little more sticky/runny when you slice. To remedy this, I recommend putting the bars into the freezer for an hour before slicing and serving.
- Slicing: As mentioned, freezing will ensure your caramel is well set without compromising on anything! I’d let the bars come to room temp to slice, before a final 5-10 min freeze – this gives a truly perfect serve!
- Biscoff Biscuit Base: The combination of Biscoff biscuits and cornflakes results in a superior, crispy, delicious base. Bash with a rolling pin if you don’t have a food processor or high speed chopper!
- Biscuits/Spread: Whilst this recipe clearly refers to Biscoff, any supermarket own brand ‘cookie butter’ or speculoos cookies will work just as well. In the middle of a cost of living crisis I am the last person that would recommend buying actual brands!
For these Biscoff Caramel Millionaire’s Bars, I use a basic 8′ square pan (I like this one), and recommend using an electric or stand mixer to make the shortbread layer (with a mixer like this). If you want more traybake recipes try these Golden Millionaires Shortbread or these Biscuit Blondies. For videos and baking inspiration, head on over to my Instagram.
Biscoff Caramel Millionaire’s Bars
Ingredients
For the Base
- 180 g Biscoff Biscuits
- 100 g Cornflakes
- 100 g Unsalted Butter Melted
For the Caramel
- 397 g Tinned Caramel
- 100 g Smooth Biscoff Spread See notes for alternatives
- 80 g Unsalted Butter
- 100 g Granulated Sugar
For the Topping
- 200 g White Chocolate Melted
- Biscoff Biscuits Optional, To Decorate
Instructions
- Preheat the oven to 180C/160C Fan/Gas 5. Line an 8" square baking tin.
- In a food processor, or using the end of a rolling pin, crush the biscuits and cornflakes to a fine crumbly texture (think of wet sand). Stir in the melted butter and press into the tin. Bake 10 minutes.
- Make the caramel: In a medium saucepan, combine the caramel, Biscoff spread, butter and sugar. Heat on a medium heat (it should be bubbling, but not too high), for 5 minutes, stirring constantly. Pour over the biscuit base and chill 30 minutes.
- Melt the white chocolate breaking up the chocolate into a small bowl and microwaving in 20 second intervals, stirring in between, to prevent it from burning. Pour over the caramel layer. Add any biscuits/stir in some Biscoff spread to decorate. Let set 1h30m.
- Slice, before returning to the freezer for a few minutes to serve!
