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Biscoff Millionaires Shortbread Recipe

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3.8 from 4 reviews

Biscoff Millionaires Shortbread is a decadent dessert combining a buttery Biscoff biscuit base, a rich caramel center infused with Biscoff spread, and a luscious milk chocolate topping swirled with more Biscoff spread. This no-fuss treat delivers layers of sweet, crunchy, and creamy textures, perfect for sharing or indulging on special occasions.

Ingredients

Biscoff Base

  • 250 g Lotus Biscoff biscuits (9 oz)
  • 100 g unsalted butter (3 ½ oz), melted
  • ¼ teaspoon salt

Biscoff Caramel

  • 125 g unsalted butter (4 ½ oz)
  • ½ cup light brown sugar (100 g / 3 ½ oz)
  • 1 tin sweetened condensed milk (397 g / 14 oz)
  • 2 tablespoons Lotus Biscoff spread
  • ¼ teaspoon fine sea salt

Topping

  • 250 g milk chocolate, roughly chopped (9 oz)
  • 1 tablespoon Lotus Biscoff spread

Instructions

  1. Prepare Pan: Line an 8-inch square baking pan with baking paper to prevent sticking and ensure easy removal of the shortbread later.
  2. Make Biscoff Base: Blend the Lotus Biscoff biscuits into fine crumbs using a food processor. Add the melted butter and salt, then process again until fully combined. Press this crumb mixture firmly into the prepared pan using a flat-bottomed glass or measuring cup to create an even base. Chill in the refrigerator until firm.
  3. Cook Caramel: Melt unsalted butter in a heavy-bottomed saucepan over low-medium heat. Add brown sugar and stir continuously until fully dissolved—check by feeling with a spatula or tilting the pan to confirm no sugar granules remain.
  4. Incorporate Condensed Milk: Slowly stir in the sweetened condensed milk. Increase heat to just below medium and continue stirring steadily. Watch for bubbles forming, then maintain stirring for 5-7 minutes until the caramel turns golden and thickens. If using a thermometer, the ideal temperature is 110°C (225°F).
  5. Finish Caramel: Remove from heat and quickly stir in 2 tablespoons of Biscoff spread and the sea salt until smooth. Pour this warm caramel evenly over the chilled biscuit base, tilting the pan if necessary to level.
  6. Chill Caramel: Place in the fridge for at least 15 minutes until the caramel is set but not fully hardened.
  7. Melt Chocolate Topping: Microwave milk chocolate in 30-second intervals, stirring between each until about 90% melted. Stir off heat to melt remaining chocolate with residual warmth.
  8. Prepare Biscoff Drizzle: Warm the remaining tablespoon of Biscoff spread in the microwave for 15-20 seconds until fluid.
  9. Assemble Topping: Pour melted chocolate over the caramel layer. Drizzle the warmed Biscoff spread on top and use a knife to gently swirl for a marbled effect, taking care not to penetrate the caramel layer.
  10. Final Chill: Refrigerate for 1-2 hours until the chocolate topping is fully set.
  11. Serve: Once set, cut into slices and serve. Store leftovers in the fridge.
  12. Feedback: Enjoy your Biscoff Millionaires Shortbread and please leave a comment and rating if you liked the recipe—it’s appreciated!

Notes

  • Using a food processor helps achieve an even crumb base for the shortbread.
  • Ensure the caramel reaches the correct temperature to fully thicken for the perfect texture.
  • Be careful not to overheat the chocolate to avoid graininess.
  • Chilling times are important for firm layers and clean slicing.
  • Store leftovers refrigerated and consume within 5 days for best freshness.

Find it online: https://recipeplenty.com/biscoff-millionaires-shortbread-recipe/