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
method
■ 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.