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Biscoff Millionaire's Slice

Course Dessert
Cuisine American
Keyword biscoff, biscoff caramel slice, caramel slice, easy dessert, millionares slice, no-bake, tray bake
Prep Time 40 minutes
Cook Time 15 minutes
chilling 3 hours
Total Time 3 hours 55 minutes
Servings 18 bars
Calories 396kcal

Equipment

  • 20cm deep square baking tray
  • baking paper

Ingredients

Base

  • 300 g Biscoff Lotus biscuits
  • 1 tsp ground cinnamon
  • 150 g unsalted butter

Caramel

  • 150 g light muscovado sugar (or light brown sugar)
  • 150 g butter
  • 1 tin condense milk

To finish

  • 250 g white chocolate
  • 50 g Biscoff sprad (smooth)

Instructions

  • Line up your baking tray with baking paper. Process biscuits and cinnamon in food processor until you get fine crumb. You can alternatively put the biscuits into a plastic bag and break them down with a rolling pin. Stir in melted butter and mix until evenly incorporated. Transfer into the prepared tray and press down with the back of the spoon into even layer. Chill in the fridge for about an hour.
  • Prepare your caramel layer about 15 mins before the biscuit layer is ready. Over medium heat, heat butter and sugar until melted. Add condense milk, bring to boil and cook for about 10-15 minutes, stirring continuously until its pale caramel colour and thickened. It should have around 110ºC on thermometer. Once ready, pour over biscuit base and chill for about an hour in the fridge.
  • For the topping, melt the white chocolate in the bowl over hot water, make sure the bowl does't touch the water. Heat Biscoff spread in microwave for 10 seconds and stir until smooth. Once chocolate is melted, pour it over the caramel layer. Drizzle Biscoff spread over white chocolate and use cocktail stick to create marble effect. Chill in the fridge until set, about an hour. Allow to soften to room temperature before cutting into bars. Use sharp warm knife (run it under hot water for few seconds) once you're ready to cut them.