New! (UK)

Speculoos Millionair­e’s Bars

Makes 16


Ingredient­s For the base

500g Speculoos biscuits (I use Biscoff)

200g salted butter, melted

Forthe caramel

1 x 397g can condensed milk

90g unsalted butter

100g light brown sugar

1 tsp salt

15ml golden syrup

For the topping

250g white chocolate, broken into pieces

100g Speculoos spread plus 50g, melted, for the swirl


■ Line a 20cm square baking tin with nonstick baking paper. Put the biscuits into a food processor and process until finely crushed, or put them into a plastic bag and crush with a rolling pin.

■ Tip into a mixing bowl, then pour in the melted salted butter and mix until combined. Press the mixture firmly into the bottom of your prepared tin with the back of a spoon. Set aside.

■ Put the condensed milk, unsalted butter, sugar, salt and golden syrup into a large pan to make the caramel sauce. Stir constantly over a low-medium heat until the sugar has dissolved and everything has melted and fully combined.

■ Turn up the heat to mediumhigh and stir until the mixture thickens and starts to bubble continuous­ly. Test if it is ready with the “soft ball stage” test – drop 1 teaspoon of caramel into a glass of very cold water. If it forms a soft ball, it’s ready.

■ Pour the caramel over the base and smooth it out with the back of a spoon if needed. Leave to set at room temperatur­e for at least 1 hour until cooled.

■ Once the caramel’s cooled, put the white chocolate and Speculoos spread into a bowl and microwave in 40-second bursts, stirring in between until melted and smooth.

■ Pour the topping over the caramel, smoothing it gently with the back of a metal spoon, then drizzle over the remaining Speculoos spread and swirl it with a skewer to make a pattern.

■ Chill in the refrigerat­or for 1 hour until the topping has set. Cut into 16 squares and serve.

 ?? ?? From Fitwaffle’s No-bake Baking
by Eloise Head (Ebury Press, £22). Photograph­y by Faith Mason
From Fitwaffle’s No-bake Baking by Eloise Head (Ebury Press, £22). Photograph­y by Faith Mason

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