How to make a Biscoff Millionaire Slice! tutorial

Ingredients

• 200 g Lotus Biscoff Biscuits (crushed to fine crumbs)
• 100 g Unsalted Butter (melted)
• 397 g Sweetened Condensed Milk (one standard can)
• 50 g Unsalted Butter (for caramel) (cut into pieces)
• 100 g Light Brown Sugar (packed)
• 1 pinch Salt (fine sea salt)
• 2 Tbsp Golden Syrup (liquid golden syrup)
• 200 g White Chocolate Chips (melted)
• 150 g Biscoff Spread (also called cookie butter, melted with chocolate)
• 30 g Additional Biscoff Spread for Drizzle (melted separately for decorative drizzle)

Instructions

1. Prepare the Biscuit Base

   Place Lotus biscuits in a food processor (or sealed zip‑lock bag) and pulse until fine crumbs. Melt the butter, pour over the crumbs, and stir until evenly coated.

   Time: PT10M

2. Press and Chill Base

   Transfer the crumb mixture to a 9×13 in baking tray, press firmly with the back of a spoon or a flat glass to create an even layer. Refrigerate for 15 minutes to set.

   Time: PT15M

3. Make the Caramel Layer

   In a saucepan combine condensed milk, butter, light brown sugar, salt, and golden syrup. Stir over low heat until smooth, then increase to medium and bring to a boil, stirring constantly, until the mixture reaches the soft‑ball stage (≈115 °C/240 °F).

   Time: PT10M

   Temperature: 115°C

4. Add Caramel to Base

   Pour the hot caramel over the chilled biscuit base, spreading quickly to the edges. Smooth the surface with a spatula, then refrigerate for 1 hour until firm.

   Time: PT1H

5. Melt White Chocolate and Biscoff Spread

   Combine white chocolate chips and 150 g Biscoff spread in a microwave‑safe bowl. Microwave in 30‑second bursts, stirring between bursts, until fully melted and smooth.

   Time: PT5M

6. Top with Chocolate‑Biscoff Layer

   Pour the melted mixture over the set caramel, spreading evenly. Give the tray a gentle shake to create a smooth finish. Drizzle the remaining melted Biscoff over the top and drag a knife through the drizzle to form a decorative pattern.

   Time: PT5M

7. Final Set and Serve

   Return the tray to the refrigerator and let it set for at least 30 minutes. Once firm, cut into squares or bars and serve.

   Time: PT30M

Nutrition Facts

Calories

350

Protein

3 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g