Speculoos millionaire’s bars

MAKES 16

INGREDIENTS FOR THE BASE

■ 500g Speculoos biscuits

(I use Biscoff)

■ 200g salted butter, melted

FOR THE 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

1

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.

2

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.

3

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.

4

Turn up the heat to medium-high 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.

5

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.

6

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.

7

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.

8

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