Biscoff Millionaires Recipe
*This post may contain affiliate links. Please see my disclosure for more details!*
ty Biscoff biscuit base, homemade caramel filling, and a Biscoff chocolate topping… A Biscoff millionaires traybake!
This recipe is a popular, yet easy no-bake traybake. I have made it countless times over the years, and people always come back for more because the Biscoff obsession is real.
Biscoff millionaires traybake
Oh hey there, a new Biscoff related recipe that I know you are all going to adore and LOVE! Why would you not love it?! Biscoff biscuits, caramel, and Biscoff spread all in one delicious combination of heavenly bites. Is it too far to say I would happily eat the entire traybake? No, probably not.
So, who can honestly say no to a new millionaires shortbread style recipe? Certainly not me. I will say from the off, so as to stop any pedantic people… no, it’s not actually shortbread, but its a type of traybake. If you say millionaires shortbread, people get the idea, and when you add Biscoff on top of that, people automatically go ‘oooooh. I had endless requests for this as a recipe so I thought I would oblige whilst everyone is still on the Biscoff hype.
Recipe inspiration
This particular beauty is heavily inspired by my Malteser millionaires shortbread because when flavouring a millionaires, you can have fun. It is essentially the exact same thing, but swap all Malteser related goodies out for Biscoff.
Biscoff is one of my most popular flavours in the country. It’s a sweet yet spicy biscuit in a way, with the caramelised taste of wonder. The spread is even better. If you are a fan, I’d recommend dipping a lotus biscuit into the spread and devouring just that – however, when added into bakes, it’s elevated even more.
My Biscoff cheesecake and my Biscoff cake recipe have always been super amazingly popular on my website, thanks to Zoella making them a while ago. Some people have still yet to ever try the wonders of Biscoff, and you are 100% missing out if you haven’t tried it yet yourself. Some people do put their noses up at the flavour, but if you don’t like it, that’s fine… doesn’t mean someone else can’t enjoy it.
Biscuit Base
So, there is quite a lot of biscuit in this recipe. The reason I use 500g of biscuits in this recipe is that a 9″ square is equivalent to a 10″ round recipe, and that’s pretty darn big and you basically need enough biscuit to make the same depth you would get from shortbread, but with biscuits and butter. You can use less if you wish, but as you may have noticed from other recipes such as my Biscoff cheesecake, I love a deep biscuit base.
I blitz the biscuits to a fine crumb, and then add in the melted butter. I do find that Biscoff biscuits do need less butter than other biscuits, which is why the recipe has less. However, as it’s a fine crumb base, you really do need the biscuits to be a fine crumb before adding in the biscuits, and then you really need to press down firmly to make the base stick together. I add the biscuits to the base of a 9″ square baking tin that I have lined on the base and sides so that the traybake doesn’t stick.
Sometimes people can struggle with the biscuits base falling apart when cutting the finished traybake, and this is usually caused by the base not being fine enough, not pressed down far enough, or just people sawing at the bake to cut it. If you are worried, you can add 215g butter instead of 185g as the little extra butter will help.
Caramel
My salted caramel millionaires shortbread has been a classic from the start, and I love to try new things. Millionaires traybakes are basically biscuit, caramel, and chocolate. As you can see from my various millionaires related posts, I am a big fan of it and experimenting with the idea. How can you not like the combination of biscuit, caramel and chocolate. However, when I post my millionaires, the caramel is often the same because it works so well.
The mixture of condensed milk, sugar, golden syrup and butter is my favourite caramel – and I love it. You need to add the ingredients to a pan and melt the ingredients in the pan on low until all of the butter has melted, and the sugar has dissolved. Once the ingredients are ready, you then need to turn the heat up to a rolling boil and stir constantly for 5-7 minutes until you reach a golden colour.
Tips for a good caramel – make sure to use a flat bottomed spatula so that you scrape all of the bottom of the pan – if you don’t, you may get little flecks in your caramel. It’s also best, if you can, to use a heavy based saucepan as cheaper or older pans can transfer the heat differently and may be hotter. Check out my YouTube video on my classic millionaires shortbread, which you can watch here – and this may help for the caramel.
I pour the caramel onto the prepped biscuit base, and let it sit for an hour or so before adding the chocolate. I’ll often do this at room temperature as it will set enough during the entire process, you just want the caramel to have cooled slightly.
Chocolate
The chocolate layer is slightly different compared to some of my other millionaires bakes, as I really wanted it to be as Biscoff like as possible, with elements of the classic traybake. Usually I would use one or two melted chocolates, and simply melt and swirl them together on top of the set caramel. This time, however, I made it slightly different for a couple of reasons.
I used a mixture of melted milk chocolate (for the classic look element) and then I also added quite a considerable amount of melted Biscoff. The pro of doing a topping like this, it’s much easier to cut. Due to the additional ingredients that are in the Biscoff, it softens the top ever so slightly that means a knife cuts through the top more easily.
You can use any chocolate that you want (dark or white instead of milk for example) but that is entirely up to you – I like the mix of the milk chocolate the most, personally. I melt the chocolate until smooth, and then I also briefly melt the Biscoff spread so that the mixture is nice and runny, and then I pour it together and mix. Pour this over the set caramel, and then I sprinkle on some crushed Biscoff biscuits.
Top tips
- You MUST NOT USE tinned caramel for the filling. It’s not the same, and it doesn’t work – it will basically be a mess in the tin and also the taste isn’t as nice as the homemade caramel.
- I used this 9″ square baking tin in my recipe. If you want to make half of the recipe, use a 7″ square tin. The equivalent in a round tin for the original recipe, is a 10″ circle if you wanted to use a circular tin instead.
- This recipe will last for 7+ days at room temperature, but also it will freeze for 3+ months.
- If you caramel is rock solid when you remove it from the fridge, you have slightly over done it. Not to worry though, when you pour the chocolate on, leave it to set at room temperature rather than in the fridge and it should soften the caramel slightly.
- Biscoff spread is found in most supermarkets – you can use smooth or crunchy
- If you don’t want to use the spread, you can use 300g of chocolate on the top, and plenty more biscuits
- You can use fewer biscuits if you don’t want it as thick. Use 400g, with 135g of butter.
Biscoff Millionaires 'Shortbread'
Ingredients
Biscoff Base
- 500 g Biscoff biscuits
- 185 g unsalted butter (see blog post)
Homemade Caramel
- 200 g unsalted butter
- 3 tbsp caster sugar
- 4 tbsp golden syrup
- 397 g condensed milk
Biscoff Topping
- 250 g milk chocolate
- 200 g Biscoff spread
- Biscoff crumbs
Instructions
Biscuit base
- Blitz the biscuits in a food processor to a small crumb, and add the melted butter – either pulse in the food processor a few times until the mixture is combined, or mix it in a bowl.
- Tip the biscuits into a lined 9x9" square tin and press down firmly.
Caramel
- In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat till the sugar has dissolved – stir frequently to stop anything from catching.
- Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back!
- The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!
- Pour the caramel onto the biscuit base and leave to set for one-two hours on the side. If it's hot, set in the fridge!
Chocolate
- Melt your milk chocolate down carefully in the microwave, or in a bain-marie.
- Also, in a separate bowl, melt the Biscoff spread for about 30-40 seconds so that it's softer and not as hard.
- Mix the two together, and spread on top of the caramel. Sprinkle over some Biscoff crumbs and then set on the side or in the fridge.
- Once set, cut up your pieces and enjoy!
Notes
- This will keep in an airtight container for at least 1 week – if they last that long
- If you caramel is rock solid when you remove it from the fridge, you have slightly over done it. Not to worry though, when you pour the chocolate on, leave it to set at room temperature rather than in the fridge and it should soften the caramel slightly.
- Biscoff spread is found in most supermarkets - you can use smooth or crunchy!
- If you don't want to use the spread, you can use 300g of chocolate on the top, and plenty more biscuits
- Using a tinned caramel in place of making your own, will NOT work. Tinned caramels do not set, so it'll be messy.
- You can use fewer biscuits if you don't want it as thick. Use 400g, with 135g of butter.
I loved this recipe but I tried to improvise and make it vegan. The main hiccup was that I used a vegan condensed milk in the caramel element and the main ingredient of the vegan alternative is sugar. I think this is the main reason why my caramel turned into a toffee and was vet hard (can”t cut through it without incredible force). Any recommendations got adjusting the recipe slightly?
Everything was very tasty but obviously with a toffee instead of caramel, it didnt have be desired millionaires shortbread effect.
AMAZING!
Thank you for a great recipe!
Loved by all my family!
This sounds so good but I have a chocolate intolerance. Can I just miss out the chocolate on top?
Thank you
Yes you can! The biscoff wont set particularly firm on its own though x
Hi Jane, I am thinking of making your vegan millionaire shortbread for my vegan friends, they also love biscoff as that too is vegan! What do you think about me trying to merge your two recipes together, essentially make this one vegan? Hoping it would work! Thanks, Ellie x
Yes! Just use the vegan caramel, and top with vegan choc!
Hi Jane ,
Can I use this caramel sauce in between cake layers in a cake jar or would it be to hard? Taste absolutely beautiful 😍
Hi Jane I love you recipes and have made variations of millionaires shortbread but always find my chocolate cracks when I go to cut it up. Any suggestions please? Thanks
You can add a little oil to make it better, or heat the knife for example! I however just use one large sharp knife and cut down! You can also score the chocolate slightly to make it easier x
I always run the sharp knife under hot water before I cut to avoid cracking 🙂
This recipe is delicious!
I have made it many times as well as some of your other millionaires recipes but occasionally the caramel splits.
I have cooked it at the lowest temperature possible and still having the same issue. Do you think different brands of butter could vary? I have also tried with less butter but this has still split. Do you have any suggestions?!
Thanks for the recipe!
What butter is it you are using? I often find it splitting is because its been boiling too long sometimes too but if you take it off thee heat and really beat it, it can come back together!
Hello!
My tin is 7×7 – do I need to adjust the recipe at all? Thanks!
Yes – volume wise that is about half!
5* as given by my grateful ICU colleagues!
Hello! Just wondering if you know how many calories per serving this is? Xx
Made several times and love it but the last time my chochocolate didn’t stick to the caramel?
Why is this?
If I was to make this again can you use the caramel condensed milk instead of plain condensed milk. If so how would I change the recipe if any?
I love all your recipes!!
You can use it the same as the condensed milk, the only thing is it can make it harder to see when the caramel is done because the mixture will be a darker colour x
I use 250g of biscoff biscuits and 200g of digestives mixed with 235g of stork and it tastes and cuts perfectly everytime. 😁
Great recipe and so scrumptious x
Absolutely sublime! Baked them for my team and they love them
I made this for my work colleagues and it went down a treat – everyone loved it!
Love this traybake & have made it many times now with great success. One question though – do you have nutritional information for this recipe? Thanks!
Unfortunately not, the system for the nutritional information isn’t working.
My family absolutely loved this recipe! The whole tray disappeared within 2 days!
This recipe is amazing !!! I’ve tried adding more butter to the base as it is quite crumbly making it a little messy to eat. Can I bake it or add some flour and bake it. To help bind it ?
It doesn’t need flour, but you can bake the base slightly by itself if you want!
Hi Jane, I made this traybake but I used a method that uses double cream instead of condensed milk to make the caramel. Just wondering if using double cream means I have to keep the traybake in the fridge? I currently have it in there just in case. Or could I still keep it at room temp, just for a shorter period of time?xx
I’m afraid it depends on the caramel recipe you have used – that should have that written on it!
It was double cream, unsalted butter, sugar and water.. and there’s no guidance on storing it afterwards on the recipe ! X