Biscoff Millionaires Shortbread

A decadent twist on classic millionaire's shortbread, featuring layers of Biscoff shortbread, gooey caramel, white chocolate and Biscoff spread.

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Prep Time: 30

Cook Time: 28

Chill time: 2

Total Time: 2 58

Servings: squares

Calories: 648kcal

Preheat oven to 160°C and line an 8x8-inch tin with baking paper.
In a large bowl, mix the butter, sugar and Biscoff spread together until smooth.
Add the flour then press it all together to make a crumbly dough (it will come together with the heat from your hands).
Press the dough evenly into your lined tin then gently dock it all over using a fork.
Bake for 25-28 mins, until golden.

Once the shortbread is done baking, prepare your caramel layer. Add the butter, light brown sugar, Biscoff spread and condensed milk to a saucepan and place it over low heat.
Stir gently until the butter has melted completely then turn the heat up high. Stir continuously for a minute or two, until the mixture becomes thick. For accuracy, it should reach 114°C on a candy thermometer.
Pour the caramel on top of the shortbread then leave it to set for 1 hour.

Melt the white chocolate and spread it evenly over the caramel layer. Add small blobs of Biscoff spread on top then swirl it into a marbled pattern using a toothpick.
Decorate with Biscoff biscuits and sprinkles.
Set for 1 hour in the fridge, cut into squares and enjoy!

For best results, use a candy thermometer to ensure the caramel reaches the correct temperature.
Allow the caramel layer to set firm before you add the white chocolate, otherwise it'll sink.
Store leftovers in an airtight container for up to 5 days.