No-Bake Biscoff Millionaire Slice

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

1. Line an 8-inch square baking tin with non-stick baking paper, leaving enough overhang to lift out the finished slice.
2. Combine the finely crushed Biscoff biscuits with 250 g melted butter until every crumb is evenly coated.
3. Transfer the biscuit mixture to the lined tin and press it down very firmly into a compact, even base.
4. Refrigerate the base while preparing the caramel.
5. Place the condensed milk, 90 g butter, light brown sugar, salt and golden syrup in a heavy-based saucepan.
6. Heat gently, stirring continuously, until the butter has melted and the mixture is smooth.
7. 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.
8. Immediately pour the caramel over the biscuit base and smooth it evenly to the edges.
9. Refrigerate for approximately 1 hour, or until the caramel is firm.
10. Melt the white chocolate gently in a heatproof bowl over barely simmering water or in short microwave bursts, stirring frequently.
11. Stir 100 g Biscoff spread into the melted white chocolate until completely smooth.
12. Pour the topping over the chilled caramel and spread it evenly.
13. Gently warm the remaining 50 g Biscoff spread until fluid, drizzle it over the topping and create a swirl with a skewer or knife.
14. Refrigerate until completely set.
15. 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.