Biscoff Millionaires Shortbread

Biscoff Millionaires Shortbread feels like a celebration on a plate with its toasty biscuit base, creamy caramel, and a glossy layer of milk chocolate swirled with Biscoff. Each square boasts distinct layers that manage the perfect harmony of crunch, sweetness, and a shrug of subtle salt. When friends ask what to bring for a treat, I make this—it never lasts long enough to be packed back home.

I was drawn to this recipe on a rainy afternoon and could not resist the temptation once the aromas filled my kitchen. It is now my go-to for birthdays and just because moments.

Ingredients

• Lotus Biscoff biscuits: these form the cookie layer and their warm spiced flavor is impossible to fake look for crispness and dark golden hue
• Unsalted butter: brings richness make sure it is fresh and high quality for the cleanest flavor
• Light brown sugar: for the caramel gives a hint of molasses which deepens taste
• Sweetened condensed milk: the heart of the caramel always choose a full fat version for smooth texture
• Lotus Biscoff spread: doubled up for both caramel and topping creamy spread is best check it is fresh and soft
• Fine sea salt: lifts all the flavors a gentle hand makes the sweetness shine
• Milk chocolate: choose a variety you love eating plain snap a piece to check freshness

Instructions

Prepare the Pan:

Line an 8 inch square baking pan with baking paper ensuring the edges come up for easy lifting later

Crush and Combine:

Blend the Biscoff biscuits in a food processor until you have fine crumbs then pour in melted butter and salt process until well mixed and resembles wet sand

Shape the Base:

Tip crumb mixture into your lined pan press firmly and evenly using a cup measure or the bottom of a glass for a neat smooth base chill to firm it up

Melt Butter for Caramel:

In a heavy saucepan slowly melt butter over low medium heat do not rush this as you want it melted not browned

Combine Butter and Sugar:

Add light brown sugar directly to the melted butter stir patiently with a heatproof spatula or wooden spoon until the sugar dissolves and mixture seems unified

Add Condensed Milk:

Pour in sweetened condensed milk stir constantly and gently raise the heat to just under medium when small bubbles appear keep stirring for about 5 to 7 minutes until the mixture thickens and deepens to a soft amber color checking a thermometer is helpful

Blend in Biscoff and Salt:

Remove caramel from heat immediately stir in Biscoff spread and a pinch of salt move quickly so everything melds smoothly

Pour and Chill:

Carefully pour the caramel over the chilled biscuit base tilting the pan to spread evenly set in the fridge for at least 15 minutes to cool and firm up

Melt Chocolate:

Break chocolate into pieces place in a microwave safe bowl microwave in short intervals stirring after each until almost melted then stir until perfectly smooth from the residual heat

Add Topping and Swirl:

Spread melted chocolate over the set caramel warm Biscoff spread just enough so it can be drizzled on top run a knife or skewer through both to make a swirl taking care not to disturb the caramel beneath

Growing up caramel treats were a rare event so this recipe holds a sense of special celebration for me every time I bake it.

Storage and Leftover Tips

Once set cut the shortbread into squares and store in a container with baking paper between layers to prevent sticking. Refrigeration helps slices keep a clean edge. For maximum crunch and finish serve at room temperature after chilling so the chocolate softens just a hint.

Easy Ingredient Swaps

You can substitute another spiced cookie or plain digestive biscuit for the base if needed. Use dark chocolate for a less sweet finish or swap in coconut condensed milk for dairy free. The recipe is forgiving with various brands of spread and butter so use your favorites if that is what you have.

Perfect Ways to Serve This

Serve at tea time stacked on a tiered plate or as an afternoon pick me up with coffee. These squares look lovely wrapped individually for gifting. They are also great sliced very small for a sweet ending to a meal.

There is just something about the smell of Biscoff caramel simmering that can warm the whole home. Every batch makes me grateful for the little moments and the big joys in baking.

Recipe Q&A

→ How do I achieve a firm Biscoff base?

Firmly press the crumb mixture into the lined pan and chill well before adding additional layers for best results.

→ What’s the key to smooth caramel?

Stir constantly over moderate heat until the mixture is thickened and golden; avoid overheating to prevent burning.

→ How do I swirl the Biscoff spread into the chocolate topping?

Drizzle warmed Biscoff spread over melted chocolate and use a knife to gently swirl, avoiding the caramel beneath.

→ Can I use dark or white chocolate instead of milk?

Yes, substitute with your preferred chocolate for a unique twist on the classic flavor layers.

→ How long should I chill the bars before slicing?

Chill the completed shortbread until fully set, ideally at least one hour, to ensure clean and neat slices.