Millionaire’s Biscoff Bars

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! 🙂


RECIPE HIGHLIGHTS

  • Ease: easy.
  • Diets: check my substitutions section for gluten-free, dairy-free and sugar free options.
  • Great for: afternoon tea, weekend baking, picnics or friends and family visiting.
  • Taste and 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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    © THE GOURMET LARDER. All images and content are copyright protected. Do not use my images without prior permission. 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.
    • Pure vanilla extract or paste – gives the caramel an extra delicious taste.

    Vanilla recommendations: pure vanilla extract or vanilla paste.

    • 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. 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.

    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


    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, I would love to know how you get on and share it with the other readers.


    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.

    Millionaires-Biscoff-Bars

    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. Do not use my images without prior permission. 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.

    TIP: If you have ever ended up with dry, dense or crumbly baked goods, it might be because you’re using inaccurate measurements. I highly recommend using metric measurements and a digital scale, rather than cup measurements for example. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂


    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 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.

    READY TO MAKE YOUR MILLIONAIRE’S BISCOFF BARS?

    Millionaire's Biscoff bars

    Millionaire’s Biscoff Bars

    Preparation:20 minutes
    Chilling:1 hour 10 minutes
    Total:1 hour 30 minutes
    Servings: 12 bars
    Tools you’ll need:
    • 20cm (8 inch) Square baking pan
    Millionaire's Biscoff bars deliver a perfect blend of flavour and texture in every bite. The crunch from the Biscoff biscuit base, the sweet, salty peanut caramel and the final layer of creamy chocolate ganache are so addictive!

    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 topping

    • 300 g dark chocolate (minimum 65% cocoa)
    • 100 g double or 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 topping: If you are only using chocolate for the topping, melt the chopped chocolate in a heat-proof bowl over a small pan of simmering water (double boiler method). Once melted, pour it over the caramel.
      Alternatively, I like to make a ganache and bring the cream to a boil and then pour it over the chopped chocolate. Leave to stand for a minute 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.
    insta
    KEYWORDS biscoff cookies, caramel peanuts, ganache, millionaires shortbread, no bake, salted caramel

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    Millionaires-Biscoff-Bars

    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!

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    Millionaire's Biscoff bars

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