Get ready to be swept off your feet by the utter decadence and simplicity of No Bake Lotus Biscoff Millionaires. With a buttery biscuit base, a dreamy homemade salted caramel center, and a rich swirl of white chocolate and Biscoff on top, every layer is a new kind of joy. The best part? There’s not a whiff of oven time involved—just pure, blissful indulgence in bar form. If you adore the legendary caramelized flavor of Lotus biscuits, prepare yourself for the ultimate no-bake treat!
Ingredients You’ll Need
One of the biggest charms of No Bake Lotus Biscoff Millionaires is how straightforward the ingredient list is. Each component brings something special to the table—crunch, creaminess, sweetness, or spice—ensuring a perfectly balanced delight in every bite.
- Lotus Biscuits (550g): The foundation of the entire bar, delivering that unmistakable caramelized snap and rich flavor.
- Unsalted Butter (250g for base, 90g for caramel): Adds lusciousness and holds the base together while giving extra richness to the caramel.
- Condensed Milk (397g tin): The secret to a silky, decadent caramel layer that’s never grainy.
- Light Brown Sugar (100g): Brings deep, toffee-like sweetness and helps the caramel set just right.
- Salt (2 tsp): Enhances all the flavors and beautifully balances the sweetness of the caramel.
- Golden Syrup (1 tbsp): Gives the caramel that glossy finish and chewiness you crave.
- White Chocolate (250g): Melts into a creamy, sweet cloak on top, complimenting the spiced Biscoff notes.
- Biscoff Spread (100g for topping + 50g for swirl): Drives home that signature spiced flavor, adding a nutty, cookie-like richness to the top layer and a show-stopping swirl.
How to Make No Bake Lotus Biscoff Millionaires
Step 1: Prepare Your Tin
Line an 8×8-inch square tin with parchment paper, making sure there’s enough overhang on the sides to help lift the set bars out later. This little effort will save you a world of bother when it comes time to slice and serve your beautiful No Bake Lotus Biscoff Millionaires.
Step 2: Make the Biscuit Base
Crush your Lotus biscuits until they’re as fine as sand—either in a food processor or by bashing them in a sealed bag with a rolling pin. Pour in the melted unsalted butter and mix until every crumb is glistening. Press this mixture firmly into the lined tin, smoothing it out evenly. Pop it in the fridge so the base can set while you prepare the caramel layer.
Step 3: Whip Up the Salted Caramel
Combine the condensed milk, unsalted butter, light brown sugar, salt, and golden syrup in a heavy-based saucepan. Set it over medium heat, stirring constantly (don’t wander off—caramel demands attention!). Keep stirring until the caramel thickens and turns a beautiful deep golden color—this should only take about 7–10 minutes. Pour this molten gold over your biscuit base, spread it out evenly, and chill again until perfectly set.
Step 4: Create the White Chocolate Biscoff Topping
Melt the white chocolate gently, then stir in 100g of creamy Biscoff spread until smooth and glossy. Pour this heavenly mixture over your chilled caramel layer, easing it into all the corners with a spatula for full coverage.
Step 5: Swirl and Finish
Take the remaining 50g of Biscoff spread and warm it ever so slightly (just to loosen it up—it should pour easily but not be hot). Drizzle it over the white chocolate layer, then drag a skewer or knife gently through to create a gorgeous marbled effect. Chill your masterpiece thoroughly—at least a couple of hours—until completely set. Slice into generous bars. Now your No Bake Lotus Biscoff Millionaires are ready to dazzle!
How to Serve No Bake Lotus Biscoff Millionaires
Garnishes
A little flourish never goes amiss! Try crumbling extra Lotus biscuits on top, sprinkling a bit of flaky sea salt, or adding a dusting of edible gold dust for a real showstopper. Each option enhances the flavor and gives your No Bake Lotus Biscoff Millionaires a beautiful finish.
Side Dishes
These bars are rich and satisfying enough to stand alone, but they also pair perfectly with a cup of strong coffee, a glass of cold milk, or even a scoop of vanilla ice cream on a warm day. These sides balance the sweetness and complement every blissful layer.
Creative Ways to Present
Cut the bars into tiny squares for an elegant, bite-sized dessert platter, or stack them up high on a tiered tray for a tea party. For gifting, wrap individual bars in parchment and tie with twine—your friends and family will swoon! No Bake Lotus Biscoff Millionaires can be dressed up or served rustic, and they’ll always impress.
Make Ahead and Storage
Storing Leftovers
Keep your No Bake Lotus Biscoff Millionaires in an airtight container in the fridge. They’ll stay delectably fresh and maintain that perfect bite for up to five days. If you like a firmer, candy-bar-style texture, serve them chilled straight from the fridge.
Freezing
Absolutely! Slice your bars and wrap each one tightly in plastic wrap, then pop them in a freezer-safe container. They freeze beautifully for up to two months—and can be defrosted in the fridge overnight whenever a craving strikes.
Reheating
You won’t need to reheat these since they are best enjoyed cold or at room temperature. If you’ve frozen them, just let them thaw gently in the fridge or at room temp before serving; this keeps the caramel silky and the white chocolate topping just right.
FAQs
Can I use milk or dark chocolate instead of white chocolate for the topping?
Absolutely! While white chocolate pairs beautifully with the spiced Biscoff flavor, both milk and dark chocolate make delicious alternatives. Each brings its own twist, so feel free to experiment according to your taste.
What if I can’t find golden syrup?
You can substitute golden syrup with corn syrup or light honey. The syrup helps the caramel achieve the perfect texture, but these alternatives work well in a pinch.
How do I cut neat slices without the filling squishing out?
For pristine slices, chill the bars thoroughly and use a large, sharp knife warmed under hot water and wiped dry. Wipe the knife clean between cuts to keep the edges crisp and clean.
Are No Bake Lotus Biscoff Millionaires suitable for vegetarians?
Yes, every ingredient listed is vegetarian-friendly. Just double-check your chocolate, as some white chocolates can contain added ingredients—choose a brand you trust.
Can I make this recipe gluten free?
If you can get your hands on gluten-free caramelized biscuits and ensure your Biscoff spread is gluten free, you absolutely can make a gluten-free version of No Bake Lotus Biscoff Millionaires. The texture and flavor will still be spectacular!
Final Thoughts
There’s nothing quite like sharing a tray of No Bake Lotus Biscoff Millionaires with people you love—every layer is a treat, and making them is pure delight. If you’re ready for a little kitchen magic with a big payoff, grab those Lotus biscuits and whip up a batch! Let your inner dessert enthusiast shine and treat yourself; you absolutely deserve it.
Print
No Bake Lotus Biscoff Millionaires Recipe
- Total Time: 35 minutes + chilling time
- Yield: 16 bars
- Diet: Vegetarian
Description
No Bake Lotus Biscoff Millionaires bars are an irresistible treat with a buttery Lotus biscuit base, gooey salted caramel center, and a creamy white chocolate Biscoff topping swirled for extra indulgence—all with no oven required. Perfect for parties or whenever you crave a decadent dessert, these bars are quick to assemble and guaranteed to impress Biscoff lovers.
Ingredients
For the Base
- 550g Lotus Biscuits, finely crushed
- 250g Unsalted butter, melted
For the Caramel Layer
- 1 tin (397g) Condensed milk
- 90g Unsalted butter
- 100g Light brown sugar
- 2 tsp Salt
- 1 tbsp Golden syrup
For the Topping
- 250g White chocolate
- 100g Biscoff spread
- 50g Biscoff spread (for swirl)
Instructions
- Prepare the Pan – Line an 8×8” baking tin with parchment paper, allowing some overhang for easy removal once set.
- Create the Base – In a bowl, mix the finely crushed Lotus biscuits with melted butter until the mixture resembles wet sand and is well combined. Press this mixture firmly into the base of the lined tin using the back of a spoon or your hands. Place the tin in the fridge while you prepare the next layer.
- Make the Caramel – In a medium saucepan, combine the condensed milk, unsalted butter, brown sugar, salt, and golden syrup. Place over medium heat and stir constantly until the butter has melted. Continue cooking, stirring non-stop, for about 10–12 minutes until the mixture thickens and turns a deep golden color. Take care not to burn. Pour the caramel over the chilled biscuit base, spreading it out evenly. Return to the fridge to chill until set, about 1 hour.
- Prepare the Topping – Gently melt the white chocolate in the microwave or over a double boiler. Once smooth and melted, stir in 100g of Biscoff spread until fully combined and glossy. Pour this topping over the set caramel layer and spread out evenly with a spatula.
- Decorate and Swirl – Warm the reserved 50g of Biscoff spread slightly in the microwave to make it drizzle easily. Dollop or zigzag the melted Biscoff over the chocolate layer, then use a knife or skewer to create a swirl pattern on top.
- Chill and Slice – Refrigerate the tray until completely set (at least 2 hours or overnight for best results). Once firm, use the parchment to lift the slab out of the tin and slice into 16 bars to serve.
Notes
- The bars can be stored in an airtight container in the fridge for up to 1 week.
- For clean cuts, warm your knife under hot water and wipe between slices.
- You can use milk chocolate in place of white if preferred for the topping.
- If you prefer a less salty caramel, reduce salt to 1 teaspoon.
- Allow bars to sit at room temperature for a few minutes before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: No-cook
- Cuisine: British-inspired