biscoffmilkchocolate
No-Bake Biscoff Millionaire Slice
A rich layered traybake with a Biscoff biscuit base, soft salted caramel and swirled white-chocolate topping.
From YouTube · Apr 9, 2021
A rich layered traybake with a Biscoff biscuit base, soft salted caramel and swirled white-chocolate topping.
25 min
Prep time
15 min
Cook time
2 hrs 40 min, including chilling
Total time
12 slices
Yield
Ingredients
10 ingredients- 550 g Lotus Biscoff biscuits, finely crushed
- 250 g unsalted butter, melted
- 397 g sweetened condensed milk
- 90 g unsalted butter
- 100 g light brown sugar
- 2 teaspoons fine salt
- 1 tablespoon golden syrup
- 250 g white chocolate, finely chopped
- 100 g smooth Biscoff spread
- 50 g smooth Biscoff spread, for the swirl
Method
15 steps- Line an 8-inch square baking tin with non-stick baking paper, leaving enough overhang to lift out the finished slice.
- Combine the finely crushed Biscoff biscuits with 250 g melted butter until every crumb is evenly coated.
- Transfer the biscuit mixture to the lined tin and press it down very firmly into a compact, even base.
- Refrigerate the base while preparing the caramel.
- Place the condensed milk, 90 g butter, light brown sugar, salt and golden syrup in a heavy-based saucepan.
- Heat gently, stirring continuously, until the butter has melted and the mixture is smooth.
- Increase the heat and bring the caramel to a controlled boil. Continue cooking and stirring constantly until it thickens and reaches the soft-ball stage, approximately 112–116°C.
- Immediately pour the caramel over the biscuit base and smooth it evenly to the edges.
- Refrigerate for approximately 1 hour, or until the caramel is firm.
- Melt the white chocolate gently in a heatproof bowl over barely simmering water or in short microwave bursts, stirring frequently.
- Stir 100 g Biscoff spread into the melted white chocolate until completely smooth.
- Pour the topping over the chilled caramel and spread it evenly.
- Gently warm the remaining 50 g Biscoff spread until fluid, drizzle it over the topping and create a swirl with a skewer or knife.
- Refrigerate until completely set.
- Lift the slab from the tin. Allow it to stand briefly at room temperature, then cut it into 12 slices using a warm, clean knife.
Recipe notes
Helpful tips
- Crush the biscuits finely and press the base down firmly.
- Stir the caramel continuously.
- Cook the caramel to 112–116°C for the most reliable set.
- Allow each layer to set before adding the next.
- Use a warm clean knife for neat slices.
Equipment
- 8-inch square tin
- Baking paper
- Food processor or rolling pin
- Large mixing bowl
- Heavy-based saucepan
- Heatproof bowl
- Sugar thermometer
Storage
Store in an airtight container in the refrigerator for up to 5 days. Let slices stand briefly before serving.
Additional tips
- Contains wheat, gluten, milk and soya. Check the labels on the biscuits, spread and chocolate for additional nut warnings. Boiling caramel can cause severe burns; stir carefully, keep children away from the saucepan and do not touch or taste it until cooled.
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