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 the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂

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RECIPE HIGHLIGHTS

• EASE: easy.
• FREE FROM: check my substitutions section for gluten-free, dairy-free and sugar free options.
• GREAT FOR: a treat, weekend baking, picnics or friends and family visiting.
• 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.

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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.

• Pure vanilla extract or paste – gives the caramel an extra delicious taste.

– Vanilla recommendations: pure vanilla extract or vanilla paste or vanilla pods.

• Golden syrup – helps to avoid crystals forming in the caramel and create 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.

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SUBSTITUTIONS

I haven’t tried any of these substitutions, but they should work for this recipe. If you try making a vegan version, I would love to know how you get on and share it with the other readers.

VEGAN OPTIONS

• Butter: I recommend Naturli vegan block or Flora plant-based block butter alternative.

• Cream: I recommend the Coconut Collaborative double cream or Elmlea plant based double cream.

• Condensed milk: I recommend Natures Charm coconut condensed milk and Carnation Condensed oat milk.

• Chocolate: There are now quite a few brands making vegan chocolate to choose from, such as these bars – Lindt classic milk chocolate, Ombar 55% coco mylk, Ombar 72% dark chocolate, Happi plain oat milk, Happi white chocolate, Montezuma’s Fitzroy 74% dark cocoa.

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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.

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NUTRITION

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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.

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TOOLS YOU’LL NEED

Here is some kitchen equipment that I use and recommend for this recipe.

• Milk Saucepan, 1 Litre With Double Sided Pouring Lips

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.

• Earthenware Mixing Bowl Mason Cash, Cream 29 cm Chip Resistant.

I like the sturdiness of this bowl and its 4 litre capacity means I can use it for mixing just about everything in the kitchen. It is also microwave, freezer and dishwasher safe.

• Mixing Bowls Set of 5, Stainless Steel Nesting Bowls with Airtight Lids, 3 Grater Attachments, Size 5, 3, 2, 1.5, 0.63 QT

These different size mixing bowls are really useful depending on the amount of food you are preparing. They also have airtight lids that fit snugly to seal and keep food fresh, so this set can be used as dry storage bowls with lids on. The plastic lid of the largest bowl has a removable centre. Where one of 3 graters can be used.

• 3 Plastic Mixing Bowls, Non-Slip Base, Soft Grip Handle, Microwave and Dishwasher Safe, Compact, Stackable, Ideal for baking and cooking, off-white, 1.5 Litre, 2 Litre, 2.5 Litre.

I do own a plastic mixing bowl but I am personally not a big fan of them. These 3 bowls are on the smaller size but good for the odd cake making.

• Loose Base Square Cake Tin, Professional Gauge Carbon Steel with Eclipse Non-Stick Coating, 20 cm x 20 cm / 8″ x 8″ Cake Pan; Cake Pan, Ideal for bakes and celebration cakes

A great size and good quality non-stick pan for all your traybakes, bars etc…

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TIP: I highly recommend using metric measurements and a digital kitchen scale, 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 on this blog 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, 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.

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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.

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