A brown sugar shortbread base with a thick and chewy Biscoff caramel, topped with a dairy-free dark and white chocolate swirl.
Millionaires have had a glow up. It was only a matter of time before I decided to experiment with biscoff spread yet again- let’s welcome BISCOFF MILLIONAIRES BARS!
I have quite a few different millionaires recipes, including my homemade Twix Bars, but trust me when I say these are OUT OF THIS WORLD GOOD! Caramel on it’s own is delicious but when you add Biscoff into the mix, something magical happens!
The shortbread is extremely basic- it’s basically sugar, vanilla and flour mixed with cold butter. It’s that simple! You can either mix it with an electric mixer but by hand is perfect, that’s the way I do it! It’s light, buttery, crumbly with a scrumptious flavour!
Secondly, you need a tasty caramel sauce. My caramel sauce is extremly thick, gooey, chewy and scrumptious if I must say so myself- haha. Adding in Biscoff spread to the caramel is such a genius idea, I don’t know why I havent thought of it till now!
To finish off the bars, you’ll want to top them off with dark and white chocolate. I use 70% dairy-free dark chocolate which makes these bars ultra-rich and luxurious. I use ‘Sainsburys own Free From Dairy-free white chocolate.
These bars are:
- Perfectly sweet with a Biscoff flavour (YUM!)
- Rich and chocolaty
- Chewy and moreish
- Perfect alongside a cup of tea or coffee
- They can be stored in the fridge and are perfect for snacking at any time!
Looking for more Biscoff recipes? Look no further:
Preparation: 20 minutes
Baking time: 30 minutes
Chilling time: 2-4 hours
Ingredients for the base
- 150g of plain flour
- 30g of caster sugar
- 20g of dark brown sugar
- 100g of dairy-free butter/margarine
- 1 teaspoon of vanilla extract
Ingredients for the Biscoff caramel
- 65g of dairy-free butter/margarine
- 70g of caster sugar
- 150g of vegan condensed milk (I use Natures Charm Coconut Condensed Milk)
- 2 tablespoons of cornflour
- 2 tablespoons of Biscoff Spread
Ingredients for the chocolate layer
- 150g of dairy-free dark chocolate
- 50g of dairy-free white chocolate
Method (biscuit base)
1. Preheat oven to 180 degrees c fan, and line a 6×8 inch baking tin with greaseproof paper.
2. In a medium mixing bowl, sift in the flour and sugars. Add in the butter and vanilla extract, using your fingertips, rub the butter into the dry mixture until a dough forms. Form into a ball.
3. Press the dough into the lined tin, making sure it’s even. Prick the base with a fork.
4. Pop into the oven and bake for 30 minutes or until golden in colour. Once golden, remove from the oven and place the tin onto a cooling rack.
Leave the shortbread in the tin as we’ll be pouring over the caramel.
Method (Biscoff caramel)
1. Add all of the caramel ingredients into a medium-sized saucepan. Place on the hob, heat the caramel on low / medium, stirring all the time until it hits a rapid boil. Allow the caramel to come up to 116°C or firm ball stage on a sugar thermometer (if you drop a little mixture into ice-cold water it should form a firm nonsticky ball in your fingers). Leave to cool for a few minutes to thicken.
2. Carefully pour the caramel onto the biscuit base, leveling off with a spoon. Be very quick as this caramel sets quite quickly.
3. Refrigerate or freeze for an hour before coating. Make sure the caramel has fully set, if not, it will be very gooey and a little bit of a nightmare to coat in chocolate.
Method (chocolate topping)
1. Fill a small saucepan 3/4 full with water, creating a bain-marie, place onto the hob over low/ medium heat. Add the dark chocolate into the bowl and allow to melt. Once melted, remove the bowl from the heat and repeat for the white chocolate.
2. Pour the melted dark chocolate over the set caramel, and tilt the pan to evenly coat. Try to get it as smooth as possible. Tap the tin on the work top a few times to flatted the chocolate and to remove any unwanted air bubbles.
3. Add the white chocolate into a piping bag, snip off the tip and pipe horizontal stripes of the melted white chocolate across the surface, then feather using a skewer by dragging it up and down the surface of the chocolate, perpendicular to the lines that you just piped. This creates the feather effect.
4. Place into the fridge for 30 minutes to set the chocolate.
Remove from the pan by using the parchment paper slings. cut into slices using a sharp knife, wiping between each.
Keep these millionaires bars in a sealed container in the fridge.
Best enjoyed within 3-5 of making.
Make sure you follow me on my social media
The Little Blog Of Veganⓒ All Rights Reserved. 2021