Biscoff Millionaire’s shortbread is ridiculously easy to make. With Biscoff spread taking the place of traditional caramel in this Biscoff traybake, it’s a child-friendly bake and guaranteed to please Biscoff lovers.
You may also enjoy my sticky caramel cornflake brownies.

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Biscoff Millionaire’s shortbread sounds almost too good to be true. Think about golden crunchy shortbread, a generous layer of smooth Biscoff ‘caramel’ and a slick layer of milk chocolate sitting on top. Oh, happy days.
I like to call this Biscoff traybake my cheat’s millionaire’s shortbread as there is no need to make the caramel layer. Instead, an entire jar of Biscoff spread is melted and poured over the top of the shortbread base. It’s ridiculously easy and this baking hack makes a homemade millionaire’s shortbread achievable to anybody perhaps a little intimidated by the idea of making caramel from scratch.
Try serving this Biscoff caramel slice with a Biscoff latte alongside it. Yup, that’s coffee, milk and Biscoff mixed together for the ultimate coffee-house dream.
Why you’ll love this traybake
- I’ve deliberately kept the Biscoff just within the centre layer of these Biscoff slices to ensure that they have plenty in common with the original Millionaire’s shortbread. The bake has numerous other plus-points going for it:
- It’s so easy – because it uses Biscoff ‘caramel’ rather than traditional caramel.
- And because of this, it’s a recipe that children can easily get involved with.
- An entire jar of Biscoff is used in the caramel layer, so it’s full of Biscoff flavour.
- Despite being a themed bake, these Biscoff caramel slices are sweet but not too sweet.
- The recipe feeds a crowd (16 portions) so it’s a fantastic option for parties or cake sales.
What is Biscoff Spread?
Biscoff spread (sometimes called cookie butter or biscuit spread) is a sweet spread made by the Belgian food manufacturer Lotus. It is similar in texture to Nutella or peanut butter and it’s often served simply spread on toast and other similar breakfast products.
Here’s the lowdown on this popular product.
What is Biscoff spread made from?
Biscoff spread is made from Biscoff cookies, oil and sugar.
The cookies have a deep golden colour and caramelised flavour with a hint of cinnamon spice. They are immensely popular in the Netherlands and increasingly so in many other parts of the world these days, including the UK and the USA.
Is Biscoff spread really vegan?
I know it’s hard to believe, but yes, Biscoff cookies and Biscoff spread really are vegan.
What does Biscoff spread taste like?
Biscoff spread is quite unique. It has a great spreadable consistency and it tastes just like the cookie. Expect sweetness, with a generous hint of baking spice and a deliciously rich caramel flavour.
The crunchy version tastes exactly the same but has small chunks of crushed cookies mixed in.
Uses for Biscoff spread
Aside from slathering copious amounts of it on toast, there are so many creative ways to use this product. There are heaps of recipes with Biscoff spread for drinks, bakes and plenty of sweet treats knocking around these days.
For a quick dessert fix try melting some Biscoff spread and drizzling it over ice cream, waffles or pancakes. Alternatively, use it to make Biscoff cake, Biscoff rocky road bars or even Biscoff flapjack. The list of recipes with Biscoff spread as an ingredient is lengthy.
How can I melt Biscoff spread?
Easy. Biscoff spread can be melted in a saucepan over a low heat on the hob (stir continuously with a wooden spoon). Alternatively, spoon it into a heatproof bowl and microwave on low for 10-20 seconds. Stir until smooth.
Ingredients notes
Nice and simple, this Biscoff traybake recipe requires standard ingredients. Let’s take a look at a few of them in more detail:
Biscoff spread: arguably you can use either smooth or crunchy here. You’ll be using the entire jar to create the ‘caramel’ layer in this cheats millionaire’s shortbread… happy sighs.
Butter: proper butter is the best option to ensure than the shortbread is deliciously flavourful. Of course, dairy-free alternatives are perfectly fine to use if your diet make this necessary (just add an extra pinch of salt into the mix).
Flour: use plain flour (all-purpose). Raising agents have no place in this recipe.
Semolina: fine semolina is a wonderful addition to shortbread recipes as it helps to ensure the biscuit base has great texture and crunch.
Step-by-step instructions
Full instructions and measurements are given in the printable recipe card at the end of this post.
- Put the flour, semolina, sugar and salt into a basin and mix. Cube the butter and add it to the bowl.
- Use your fingers to rub the butter in. Keep on working the ingredients until a dough forms.
- Press the dough into a prepared baking tin and level the surface.
- Prick it all over with a fork and bake for around 40 minutes until golden. Let cool in the tin.
- Melt the Biscoff spread and pour it over the shortbread. Leave to set.
- Melt the chocolate, spread it over the Biscoff layer.
- Quickly top with sprinkles and leave to set.
- When the chocolate has almost fully set remove the traybake from the tin and use a sharp knife to cut your Biscoff caramel slices (aim for around 16 pieces).
Expert tips
- If you are worried about your chocolate blooming and spoiling the look of your Biscoff Millionaire’s shortbread then you can temper the chocolate.
- My golden rule for baking is to use digital kitchen scales and the gram measuring system. It’s far more accurate than any other method of weighing ingredients (especially cups) and gives the best results.
- Please use the correct tin size (20cm/ 8-inch square) – if you use a different-sized tin then the layers in this Biscoff traybake may be too thick or too thin and the bake time would need adjusting.
- It’s wise to lightly grease the baking tin and line it neatly with baking parchment. This ensures that your bake is neat and that it is easy to remove from the tin.
- You can melt the chocolate either in the microwave (low heat, in bursts of 30 seconds) or over a bain-Marie.
Frequently asked questions
The best way to ensure that you cut neat slices is to allow the chocolate to only just set before taking a knife to it – don’t let it get fully firm. Ideally, the knife should be long enough to cut right across the traybake in one go. Take your time and gently saw the knife across the top of the chocolate until you are able to plunge it into the traybake fully (you will feel it ‘give’).
You can always warm the knife in hot warm (dry it well) between each cut if the chocolate has set firmly.
Yes, you can. This is a product I have used successfully in a number of recipes, so feel free to use it in place of the real McCoy in this recipe for Biscoff Millionaire’s shortbread.
Yes, you can replace the milk chocolate used in the topping with white chocolate. It will lead to sweeter Biscoff slices, but they will be delicious.
You can also use half milk chocolate and half white chocolate – just melt them separately and place spoonfuls randomly over the set Biscoff layer then swirl them together using a skewer or cocktail stick.
Unless it’s very hot weather these Biscoff slices are best stored at room temperature. If stored in the fridge do give them an hour or so to come to room temperature before biting into them.
Recipe variations
- Use a cheesecake-style base. Crush Biscoff cookies, mix with butter and pack into the base of the baking tin.
- Opt for a chocolate shortbread base.
- Replace the sprinkles with crushed Biscoff cookies.
- Melt a little extra Biscoff spread, drizzle it over the melted chocolate as soon as it has been poured into the tin and use a skewer to swirl it in.
- Make it a vegan Biscoff traybake by replacing the butter with vegan block butter and using vegan chocolate for the topping.
More recipes with Biscoff spread
I have a growing collection of recipes with Biscoff spread as the headline flavour. Here are a few of my favourite bakes.
Have you made my Biscoff millionaire’s shortbread? How did you top your caramel slices (tag @jane_littlesugarsnaps me on Instagram to let me see your creation).
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📖 Recipe
Biscoff Millionaire’s Shortbread
Equipment
- 1 20x20cm (8×8-inch) deep-sided baking tin
Ingredients
- 400 g Biscoff spread (smooth or crunchy)
- 200 g Plain flour (all-purpose)
- 180 g Butter
- 80 g Semolina (fine NOT coarse)
- 100 g Caster sugar
- ⅛ teaspoon Salt
- 150 g Milk chocolate
- 1 tablespoon Sprinkles
Instructions
- Preheat the oven to 150C/ 200F/ GM 2.
- Lightly grease a 20x20cm (8×8-inch) square deep-sided baking tin and line it with baking parchment.
- Put the flour, semolina, sugar and salt into a basin and mix. Cube the butter, add to the bowl.
- Use your fingers to rub the butter in. At first it will resemble breadcrumbs, but keep on working the ingredients until a dough forms.
- Press the dough into a prepared baking tin and level the surface using your fingers and/ or the back of a metal spoon.
- Prick the dough all over with a fork and bake for around 40 minutes until golden, turning the tin around halfway through the cooking time to ensure an even bake. Leave to cool in the tin.
- Melt the Biscoff spread, either in a saucepan over low heat (stirring constantly) or spoon it into a heatproof bowl and microwave on low for 10-20 seconds. Stir until smooth, pour it over the shortbread and leave it to set.
- Melt the chocolate, either in the microwave or over a bain-Marie, spread it over the Biscoff layer and top with sprinkles.
- When the chocolate has almost fully set remove the traybake from the tin and use a sharp knife to cut your Biscoff caramel slices (aim for around 16 pieces).
Notes
- My golden rule for baking is to use digital kitchen scales and the gram measuring system. It’s far more accurate than any other method of weighing ingredients (especially cups) and gives the best results.
- Please use the correct tin size (20cm/ 8-inch square) – if you use a different-sized tin then the layers in this Biscoff traybake may be too thick or too thin and the bake time would need adjusting.
- It’s wise to lightly grease the baking tin and line it neatly with baking parchment. This ensures that your bake is neat and that it is easy to remove from the tin.
- Resist putting the traybake into the fridge to speed up the setting of the Biscoff spread. If it gets too cold then there is a risk that the chocolate will set before you can spread it out properly.
- You can melt the chocolate either in the microwave (low heat, in bursts of 30 seconds) or over a bain-Marie.
- If you are worried about your chocolate blooming and spoiling the look of your Biscoff Millionaire’s shortbread then you can temper the chocolate.
- Unless it’s very hot weather these Biscoff slices are best stored at room temperature. If stored in the fridge do give them an hour or so to come to room temperature before biting into them.
- Make it a vegan Biscoff traybake by replacing the butter with vegan block butter and using vegan chocolate for the topping.
Peter
There is no reference to butter in the ingredients list but discussed in the Instructions.
Jane Coupland
Ohhhhhh! Peter, thankyou for bringing this to my attention – 180g! Added to the recipe card now. Happy baking – hoping I didn’t delay you too much.