This no-bake Biscoff Millionaires Shortbread is rich with a Biscoff cookie base and an easy fudgy caramel filling. It makes a great accompaniment to your favourite coffee.
You may be wondering why the traditional caramel tray bake got its name. The most common thought is that these decadent squares are so rich much like a millionaire!
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In this recipe, you’ll switch things up a bit by swapping out the more traditional buttery shortbread base for one made of crushed Biscoff cookies. Next, you’ll add a spoonful of Biscoff cookie butter to the caramel filling. Finally, the bars are topped with melted white chocolate with some more melted Biscoff cookie spread swirled throughout.
These bars don’t require baking, but they do need time to chill in the fridge in between stages. As a result, you should plan about 2 hours in advance before you want to enjoy your treat!
Love Biscoff spread? You might also like my recipe for Biscoff cake!
What You’ll Need to Make the Bars
11 x 7” rectangle cake tin or a 8”x 8” square tin
Parchment paper to line the tin
Biscoff cookie spread (or another comparable brand)
Biscoff cookies (or another comparable brand)
Unsalted Butter
Golden Syrup – the syrup also adds to the toffee flavour. I’ve noted alternatives to using the syrup below.
Condensed Milk
Vanilla Extract – I prefer to use pure vanilla extract, but if you can only get your hands on artificial vanilla, you can use it here
White Chocolate – You can swap it out for milk chocolate, if you prefer
How to Make Biscoff Millionaires Shortbread in 5 Easy Steps
- Prepare your cake tin by lining it with parchment paper. Make sure you have enough paper to allow two sides to hang over the edge of your tin. This ‘sling’ will make it easier to remove the bars when you are ready to slice them.
- Crush the cookies in a food processor until they are fine crumbs. If you’d like to get a bit of a workout, you can also put the cookies into a strong plastic bag and bash the cookies with a rolling pin until you have fine crumbs. Pour the crumbs into a medium sized bowl. Next, melt the butter in a microwavable container until just melted and pour over the crumbs. Stir together until your crumbs are covered with the butter. They will be quite wet at this stage. Tip the crumbs into your prepared cake tin and press firmly with the back of a spoon of an offset spatula. Put your tin into the fridge to chill for 30 minutes.
- After 30 minutes, start to make your caramel filling. Over low heat in a medium sized pot, add the condensed milk, golden syrup, vanilla, and cookie butter. Let the caramel come to a gentle boil and continue to boil for 5 minutes. Make sure you continue to stir your caramel to make sure it doesn’t burn! Your caramel will thicken and turn a golden colour. Pour the caramel over your cooled base. Put the tin back into the fridge to chill for another 1 hour. The caramel will firm up during this time.
- In a microwavable bowl, melt the white chocolate using 50% power on your microwave for 30 seconds. Stir the chocolate with a fork and continue to heat in 20 second bursts until the chocolate is smooth and pourable. Pour the chocolate over the chilled caramel and spread it out to cover the entire top.
How to Melt Biscoff Cookie Spread
You want your cookie spread be thin enough to drizzle over the top of the white chocolate. Once you’ve melted it, it will become pourable.
- Heat the cookie spread in a microwavable bowl until just runny – around 20 seconds. Drop spoonfuls of the cookie butter over the white chocolate and swirl together with a knife. Pop the cake tin back into the fridge for another 30 minutes to let the chocolate firm up.
Time to enjoy your shortbread!
The shortbread squares will keep well in an airtight container at room temperature for one week.
Frequently Asked Questions
I was lucky enough to find golden syrup in my local Canadian Walmart in the British foods section. If I was describing the flavour, I would say that it has almost a slight burnt sugar flavour. A bit like toffee.
For those of you who are unable to get your hands on some of this syrup, you can substitute it with honey, golden corn syrup or maple syrup. The flavour of these syrups is different from that of golden syrup, but not so much so that it will drastically change the taste of your flapjacks. The texture of the caramel should remain the same.
Biscoff cookies are a crisp cookie with a spiced caramel flavour. The spices used (ginger, nutmeg, cinnamon, allspice, and cloves) give the cookie a warm flavour.
If you’re having difficulty finding Biscoff Cookies, you can try using speculoos or gingersnaps.
You bet! Cut the bars into individual slices and wrap them in plastic wrap then store in either an airtight freezable container or a freezer bag for up to 3 months. Let the millionaire shortbread come to room temperature before serving.
To view the step-by-step process you can view the How to Make Biscoff Millionaires Shortbread story.
Check out recipes for other bars and squares:
No-Bake Cookie Squares (Holyrood Cake)
Share your baking!
If you make this Biscoff Millionaires Shortbread recipe, be sure to leave a comment. I love hearing from you! Also, if you make this recipe, I’d love for you to share your photos on Instagram. Don’t forget to use the hashtag #bakersbookshelf.
This decadent Biscoff millionaire shortbread is rich enough to make any simple occasion feel special!
Biscoff Millionaires Shortbread
Equipment
- 11" X 7" or 8" x 8" cake tin
Ingredients
Base
- 3½ cups Lotus Biscoff Cookies (or comparable brand) (350g)
- ⅔ cups unsalted butter, melted (150g)
Filling
- ⅔ cup unsalted butter (150g)
- 3 tablespoons Biscoff cookie butter spread (smooth) , or comparable brand
- 1 cup condensed milk (300g)
- ¼ cup golden syrup (60g)
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
Topping
- white chocolate (200g)
- ¼ cup Biscoff cookie butter spread (smooth) (50g)
Instructions
For the Base
- Line the cake tin with parchment paper, taking care to leave two edges with a long overhang.
- Put the cookies into the bowl of food processor and pulse until you have fine crumbs. You can also crush the cookies in a heavy plastic bag by using a rolling pin. Pour the crumbs into a medium sized bowl.
- Melt the butter in a microwave or over low heat on the stove.
- Pour the melted butter over the crumbs and mix with a fork to combine. Tip into the prepared cake tin and press down firmly with the back of a spoon until the tin is covered.
- Put the base in the fridge for 30 minutes to firm up.
Make the Filling
- In a medium-sized saucepan over low heat, gently heat the butter, condensed milk, golden syrup, vanilla, salt, and cookie butter.The caramel will come to a boil, make sure you stir it continuously, so it doesn't burn. Let everything gently boil for 5 minutes to thicken and turn a golden colour.
- Pour the caramel over the chilled base and put it back into the fridge for another 1 hour to let the caramel set.
Make the Topping
- In a microwavable dish, heat the white chocolate using 50% power on the microwave for 30 seconds. Stir the chocolate with a fork and then continue to heat at half power for 20 second bursts until completely melted and pourable.
- Pour the chocolate over the cooled caramel and spread over the entire top.
- In another microwavable dish, melt the cookie butter until it has melted and is pourable.
- With a spoon, drop cookie butter over the top of the white chocolate and swirl with a knife.
- Put the squares back into the fridge for 30 minutes to allow the chocolate to firm up.
Notes
- What to use in place of Golden Syrup. You can substitute it with honey, golden corn syrup or maple syrup. The flavour of these syrups is different from that of golden syrup, but not so much so that it will drastically change the taste of your flapjacks. The texture of the caramel should remain the same.
- What is the flavour of a Biscoff Cookie? Biscoff cookies are a crisp cookie with a spiced caramel flavour. The spices used (ginger, nutmeg, cinnamon, allspice, and cloves) give the cookie a warm flavour.
- Substitute for Biscoff Cookies: If you’re having difficulty finding Biscoff Cookies, you can try using speculoos or gingersnaps.
Liz Bruce says
This looks amazing. What is cookie butter spread please? I have never seen anything like that and what could I use as an alternative. Thank you. 👍
Julianne says
Thanks, Liz! Cookie butter spread is made of ground spice cookies called speculoos. It is thick and sweet, similar in texture to sweetened peanut butter, but the taste is quite different! Biscoff is a popular brand of cookie butter, and there are other brands available. I find mine in the jams and spreads aisle of my local grocers.
You can make your own cookie butter at home, although I haven’t tried it myself! You can see how to do it here.
As for alternatives, it would be difficult to suggest something that would give you the same caramelized spice flavour of cookie butter. You could, of course, use sweetened peanut butter and it would work. The flavour would just be different. Alternatively, you could use a hazelnut spread like Nutella. Again, this would bring a different flavour to the overall bake. Lastly, you could omit the cookie butter altogether and still end up with a really tasty millionaire!
If you try some alternatives, please let me know! I would love to hear how you make out 🙂
Libby says
Hiya,
Was just wondering if you knew how many calories were in each serving of this?
Thanks 🙂
Julianne says
Hi Libby! I’ve calculated the calories out for you and if you’re making 12 bars as the recipe suggests, they come out to about 350 calories each. They are very rich though, so you can cut them into smaller portions (I often do 16) and your calorie count will be lower.
Hope this helps!
Sandra says
These were so good! I loved the white chocolate topping ❤️
Jo says
Is there a typo in this recipe? The I slated butter is not mentioned in the step to make the caramel, but is listed in the ingredients. Please advise – thanks so much
Julianne says
Hi there!
Thanks so much for catching the typo! It has been fixed now. The butter should be combined with all of the other caramel ingredients on the stove top.