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Biscoff Millionaire’s Traybake

Biscoff Millionaire’s Shortbread

This indulgent Biscoff Millionaire’s Shortbread features a buttery biscuit base, a rich caramel layer infused with cookie butter, and a smooth chocolate topping. Each bite delivers the perfect balance of crunch, creaminess, and deep caramelized sweetness, making it an irresistible dessert for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 3 hours
Servings: 16 pieces
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Shortbread Layer
  • 1 1/2 cups digestive biscuits or graham crackers, crushed
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
Caramel Layer
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/2 cup sweetened condensed milk
  • 1/4 cup Biscoff spread (cookie butter)
Chocolate Layer
  • 1 cup milk chocolate, melted
  • 1/2 cup Biscoff spread (cookie butter)

Method
 

  1. In a mixing bowl, combine the crushed digestive biscuits, melted butter, and sugar until the mixture resembles wet sand. Press firmly into the base of a lined 9x9-inch traybake tin to form an even layer. Refrigerate for 30 minutes to set.
  2. In a medium saucepan over medium heat, melt the butter, brown sugar, and sweetened condensed milk, stirring constantly. Once bubbling, reduce heat and continue stirring for 5–7 minutes until thickened and deepened in color.
  3. Remove from heat and stir in the Biscoff spread until smooth. Pour over the chilled base and spread evenly. Refrigerate for at least 1 hour to set the caramel layer.
  4. Melt the milk chocolate and Biscoff spread together using a double boiler or microwave in short intervals, stirring frequently until smooth.
  5. Pour the melted chocolate mixture over the set caramel layer and spread evenly with a spatula. Refrigerate for 2 hours, or until fully set.
  6. Once set, remove from the refrigerator and slice into squares or rectangles using a sharp knife. Serve and enjoy.

Notes

For clean slices, warm the knife under hot water and wipe dry between cuts. Store in an airtight container in the refrigerator for up to 5 days. You can substitute dark chocolate for a richer flavor profile if desired.