Millionaire's Biscoff Bars
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.
