Biscoff Millionaires

Hello

안녕하세요 

(Annyeonghaseyo)

こんにちは 

(Konnichiwa)

你好

(Ni Hao)

I'm back with another Lotus Biscoff recipe, this time it's Biscoff Millionaires.

Let's get baking!

Ingredients:

Base:

550g Lotus Biscoff biscuits, finely crushed

250g Unsalted butter, melted

Caramel:

1x 397g Tin condensed milk

90g Unsalted butter

100g Light brown sugar

2 tsp Salt

1 tbsp Golden Syrup

Topping:

250g White chocolate

100g Lotus Biscoff spread + 50g for the swirl

Start off by lining a 8x8 tin with baking parchment/greaseproof paper.

In a bowl add your crushed lotus biscuits and the melted butter and mix together, until it's all evenly coated.

Put your biscuit mixture into your lined tin and press in to create your base, you can use the back of a spoon to press in and smooth out. Then place into the fridge to chill.

For your caramel, in a pan add the condensed milk, butter, light brown sugar, salt and golden syrup and stir on a low heat until smooth.

Next turn up the heat to medium-high and bring to a boil, make sure to keep stirring, until it reaches the soft ball stage.

Next pour it over your biscuit base and smooth out to the edges of the tin.

Then refrigerate for 1 hour.

Next in a bain-marie melt your white chocolate and biscoff spread (100g), make sure to stir to mix it together well.

Then pour over the caramel and smooth out and give the tin a shake for a smooth finish.

You will also need to melt your 50g of biscoff spread, but do this separately from the chocolate mixture.

Pour over your melted biscoff spread, then with a knife create a pattern by dragging the knife through the biscoff spread, then refrigerate for 2 hours.

When you're ready, cut into slices, serve and enjoy.

I can honestly say these didn't last long before they were eaten, the flavours are spot on. I was gutted when I first made the caramel because as you can see, I slightly burnt it, but I think it worked in my favour as it made the caramel a little chewy which still made the slices really nice.

I love how crumbly my base was, all the flavours really complimented each other, and I have since baked these a few more times and doing better on the caramel, they've definitely become a family favourite and I will be baking them in the future too.

They're extremely moreish, you just can't stop eating them.

If you want to check out the recipe I followed, then you can head over to Instagram and check out Fitwaffle No Bake Biscoff Millionaires, as well as her other great makes and bakes.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye