Name: No-Bake Biscoff Millionaire Slice
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12 slices
Cuisine: British Inspired
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

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.

Helpful tips

Crush the biscuits very finely and press the base down firmly to prevent it crumbling when sliced.
Stir the caramel continuously, scraping the base and corners of the saucepan to prevent scorching.
A sugar thermometer provides the most reliable way to identify the soft-ball stage.
Allow each layer to set before adding the next one.
For cleaner slices, briefly warm the knife in hot water and wipe it dry between cuts.
These are exceptionally rich slices; cut the slab into smaller portions if preferred.

Storage

Separate stacked slices with baking paper. For the best texture, let each slice stand at room temperature for 10 to 15 minutes 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.