Millionaire’s Biscoff Bars
Millionaire’s Biscoff bars deliver a perfect blend of flavour and texture in every bite. The crunch from the Biscoff cookie base, the sweet, salty peanut caramel and the final layer of creamy chocolate ganache are so addictive!
A British favourite I adapted into something a little different.
If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and other readers to know what you think! And don’t forget to take a picture and tag me @thegourmetlarder or hashtag it #thegourmetlarder on Instagram or Facebook. I love seeing what you’ve been baking! 🙂
RECIPE HIGHLIGHTS
- EASE: easy.
- TASTE & TEXTURE: a rich combo of crunchy Biscoff, soft peanut caramel, and topped with chocolate ganache.
- SERVING: great on their own or with a hot drink or a glass of milk.
- QUANTITY: 12-24 bars (20cm / 8inch square baking pan)
- TIME: 20 minutes, plus 1 hour 10 minutes chilling.
© THE GOURMET LARDER. All images and content are copyright protected. If you want to share this recipe, please do so using the share buttons provided. Please do not republish the recipe or its content in full instead, include a link to this post for the recipe. Further information can be found in my FAQ’s.
INGREDIENTS
For this recipe, all you need are these ingredients:
- Biscoff biscuits– used to create a spicy biscuit base. There are also other Speculoos biscuits brands available and Gluten Free Spekulatius, in your local supermarkets.
- Butter – adds structure and flavour to the biscuit base and the caramel.
- Condensed milk – sweetened condensed milk is a key ingredient for creating a sweet, thick, and delicious soft caramel without sugar crystals.
- Vanilla – I use Taylor & Colledge vanilla products, they add a delicious taste to your recipes and enhance the other ingredient flavours: pure vanilla extract, vanilla paste or vanilla pods.
- Golden syrup – helps to avoid crystals forming in the caramel and creates a delicious caramel taste.
- Roasted salted peanuts – give the caramel a nice salty crunchy taste.
- Dark chocolate – adds a nice bitter chocolate taste to the bar. I tend to add cream to make a ganache, so it’s not so rich.
Chocolate recommendations: bars – Lindt Excellence dark 70% bar 100g, Montezuma’s darkside 51% bar 90g, Menier dark cooking chocolate 100g, Green and Black’s Organic dark Chocolate 100g, 1kg bags – Callebaut dark chocolate, Callebaut milk chocolate, Callebaut white chocolate.
- Double or heavy cream (optional) – I like to add this with the chocolate to create a ganache. It means the chocolate topping is not too hard and has a little softness to it as you bite into it.
- Sea salt flakes (optional) – for a little extra saltiness.
WHAT VARIATIONS CAN I MAKE?
- Biscoff alternatives – try replacing the biscuits with any other biscuit or cookie. Oreos, malted milk or digestives would be great.
- Peanut alternatives – remove them completely or try other nuts like almonds, pecans, or hazelnuts.
- Decorating the chocolate topping – for a special effect you can swirl melted white chocolate into the dark chocolate or coat it in a layer of M&M’s or Maltesers.
If you experiment, please leave a comment at the bottom of the post – it’s really helpful to me and other readers to know how you got on. I regularly update these posts and the feedback I receive helps to make the recipes even more useful and interesting.
NUTRITION
Serving: one bar – based on 12 portions
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
STORAGE AND FREEZING
These millionaire’s bars will keep well at room temperature in an airtight container for up to 5 days – if they last that long that is!
Freezing: These millionaire’s Biscoff bars can be wrapped in cling film or placed in an airtight container and frozen for up to a month. Defrost completely at room temperature before serving.
© THE GOURMET LARDER. All images and content are copyright protected. If you want to share this recipe, please do so using the share buttons provided. Please do not republish the recipe or its content in full instead, include a link to this post for the recipe. Further information can be found in my FAQ’s.
TOOLS YOU’LL NEED
Here is some kitchen equipment that I use and recommend for this recipe.
This small pan is a great size for boiling small amounts of liquids and it has pouring lips built into the rim of the saucepan which makes it easy to use.
A great size and good quality non-stick pan for all your traybakes, bars etc…
Digital kitchen scales: I highly recommend using metric measurements rather than cup measurements. If you have ever ended up with dry, dense, or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, and less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.
Please check out my Shop for a curated collection of some of my favourite baking equipment. The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.
RECIPE TIPS
Caramel making – keep the heat low and whisk continuously while making the caramel. It is very easy to be tempted to turn up the heat or not to stir and it is ending up burnt.
Make sure the caramel layer – is cooled before adding the chocolate or there’s a chance they will mix together.
Cutting – Remove the chilled Millionaire’s bars from the baking pan, I then tend to score the chocolate ever so slightly and use a large sharp 24-26cm knife to cut straight down through the bars. This is because the knife is larger than the size of the whole bake, making it a lot easier to slice. You can also heat the knife in hot water and dry it off with a paper towel if it helps.
Millionaire’s Biscoff Bars
- 20cm (8 inch) Square baking pan
INGREDIENTS LIST
Base
- 350 g Biscoff biscuits
- 100 g butter (melted)
Peanut caramel
- 1 tin 397g condensed milk
- 200 g butter
- 100 g golden syrup (or light corn syrup)
- 1 tsp pure vanilla extract or 1/4 tsp of vanilla paste
- 200 g roasted salted peanuts
Chocolate ganache topping
- 200 g dark chocolate (minimum 65% cocoa)
- 200 g double cream (US: heavy cream) (optional)
- a pinch sea salt flakes to sprinkle on top (optional)
Preparation
- Line a 20cm square baking pan with baking/parchment paper.
- Base: Place the cookies in a food processor or a plastic bag and crush them into fine crumbs. Melt the butter and mix with the cookie crumbs. Pour the mixture into the baking pan and press them down into the corners to create a firm level base. Place the pan in the fridge to help the base set.
- Peanut caramel: In a tall saucepan, heat the butter, condensed milk, vanilla and golden syrup. Bring the mixture to the boil, stirring continuously. The caramel will thicken and turn golden-brown after about 6-8 minutes. Don't heat it to fast as it will burn very quickly.
- Add the roasted peanuts and then pour over the cooled cookie base. Place it in the fridge for 30-60 minutes to cool down completely.
- Chocolate ganache topping: Chop the chocolate into small pieces and place in an heat-proof bowl, In a small saucepan, bring the cream to a gentle boil, then pour it over the chocolate. Leave to stand for 1-2 minutes, then stir until nice and smooth. Pour over the caramel and if necessary, use an offset spatula to smooth into an even layer.
- Sprinkle with salt if desired, then place into the fridge to chill until required.Cut into 12-24 pieces, I tend to score the chocolate ever so slightly and use a large sharp 24-26cm knife to cut straight down through the bars. This is because the knife is larger than the size of the whole bake, making it a lot easier to slice. You can also heat the knife in hot water and dry it off with a paper towel if it helps.
www.thegourmetlarder.com
PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!
If you tried this Millionaire’s Biscoff Bars or any other recipe on my website, please let me know how you got on in the comments below. I love hearing from you. Also, please leave a star rating whilst you’re there!
Don’t forget to subscribe to my newsletter, so that you don’t miss out on more delicious recipes and follow me on social media.
HUNGRY FOR MORE? FOLLOW ME!
PIN THIS RECIPE ON PINTEREST TO SAVE AND SHARE WITH YOUR FRIENDS!
If you liked this millionaire’s biscoff bar’s recipe,
take a look at my inspirational recipe collection for more ideas.
Don’t forget to subscribe to my newsletter, so that you don’t miss out on more delicious recipes and follow me on social media.
HAPPY BAKING!
