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
Scale
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
Nutrition
- Serving Size: 1 bar
- Calories: 380
- Sugar: 25g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 32mg