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 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, even pieces and place it in a heatproof bowl. Pour the cream into a small saucepan and heat gently until it just reaches a simmer; there is no need to let it boil vigorously.Pour the hot cream over the chopped chocolate and leave it undisturbed for 1–2 minutes. This gives the heat time to melt the chocolate evenly. Then stir gently from the centre outwards until the mixture becomes completely smooth, glossy and uniform.Make sure the caramel layer has cooled before adding the ganache. Pour the chocolate mixture over the caramel, then use an offset spatula, if needed, to spread it into an even layer right to the edges.Leave the ganache to settle briefly, then chill the bars until the topping is fully set before slicing.For a firmer chocolate topping: You can leave out the cream and simply melt the 200 g dark chocolate gently, then pour it over the cooled caramel and spread it evenly. This version sets more firmly and gives a cleaner snap when cut.
- 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.
FROM MY KITCHEN TO YOURS
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