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Biscoff Millionaire’s Shortbread

Biscoff Millionaire’s Shortbread

Biscoff Millionaire’s Shortbread is a luxurious, layered dessert that blends buttery shortbread, gooey caramel, and creamy Biscoff spread into one irresistible treat. With endless customizations and a flavor-packed twist on a classic favorite, it's the perfect sweet for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16

Ingredients
  

  • Biscoff Base
  • 500 g 17.6 oz Biscoff biscuits
  • 185 g 6.5 oz unsalted butter
  • Homemade Caramel
  • 200 g 7 oz unsalted butter
  • 3 tbsp about 1.6 oz caster sugar
  • 4 tbsp about 3.2 oz golden syrup
  • 397 g 14 oz sweetened condensed milk
  • Biscoff Topping
  • 250 g 8.8 oz milk chocolate
  • 200 g 7 oz smooth Biscoff spread
  • Biscoff crumbs for garnish

Instructions
 

For the Biscuit 'Shortbread' Base

  • Crush the Biscoff biscuits in a food processor until they form fine crumbs, then add the melted butter. You can either pulse the mixture a few times in the processor until fully combined or mix everything together in a bowl by hand.
  • Transfer the mixture into a lined 9x9-inch square baking tin and press it down firmly to create an even base.

For the Homemade Caramel

  • Add the condensed milk, butter, caster sugar, and golden syrup into a large saucepan. Place over medium heat and stir frequently until the sugar has fully dissolved—this helps prevent the mixture from sticking or burning.
  • Once dissolved, increase the heat to high and bring the mixture to a boil. Let it bubble away for 5–7 minutes, stirring constantly to keep it from catching on the bottom of the pan. Be extremely cautious, as the hot caramel can splatter and cause burns.
  • You’ll know it’s ready when the caramel turns a deeper golden color and thickens to a soft fudge-like consistency.
  • Pour the finished caramel over the biscuit base and allow it to set at room temperature for 1–2 hours. If the weather is warm, place it in the fridge to set more quickly.

For the Chocolate Biscoff Layer

  • Carefully melt the milk chocolate using either a microwave in short bursts or a bain-marie over simmering water.
  • In a separate bowl, gently warm the Biscoff spread for 30–40 seconds to soften it.
  • Combine the melted chocolate and Biscoff spread until smooth and well mixed, then pour it over the cooled caramel layer.
  • Sprinkle Biscoff crumbs over the top for added texture and decoration, and let the dessert set completely, either at room temperature or in the fridge.
  • Once fully set, slice into squares and enjoy your delicious Biscoff Millionaire’s Shortbread!

Notes

These bars will stay fresh in an airtight container for up to one week—though chances are, they’ll be gone much sooner!
If you find that the caramel layer becomes too hard after chilling in the fridge, it likely means it was slightly overcooked. Don’t worry—simply pour the chocolate layer over the caramel and let it set at room temperature instead of refrigerating. This should help soften the caramel a bit.
Biscoff spread is widely available in most supermarkets and comes in both smooth and crunchy varieties—either works well in this recipe.
If you’d prefer not to use Biscoff spread, you can replace the topping with 300g of melted chocolate and add plenty of extra Biscoff biscuits for flavor and crunch.
Avoid using tinned caramel as a substitute for the homemade version—tinned caramel doesn’t set properly, so the dessert will likely turn out too runny and messy.
If you want a thinner base layer, you can reduce the quantity of Biscoff biscuits to 400g and use 135g of butter instead.