This No-Bake coffee and Biscoff dessert has a caramelised biscuit base, creamy coffee ganache, gooey Biscoff caramel, and crushed Biscoff topping. A must-bake for Biscoff and coffee lovers!
No-Bake Dessert for Coffee Lovers
If you’re anything like me, then coffee and Biscoff are two flavours that you just can’t get enough of and this recipe combines them perfectly. With a buttery Biscoff biscuit base, a gooey layer of homemade Biscoff caramel, and a silky smooth coffee ganache! It’s rich, comforting, and the best thing is, no oven is required!
Whether you’re looking for an easy make-ahead treat for the weekend or a unique dessert for coffee dates, this Coffee & Biscoff slice is guaranteed to impress your friends and family!
Why You’ll Love This Recipe
- Coffee Flavour- Perfectly balanced coffee flavoured ganache that complements the biscoff flavours to create the perfect dessert.
- Biscoff everything– biscuits, caramel and chocolate. A biscoff lovers DREAM.
- No-bake recipe– perfect for warmer days and no oven is required which makes this an easy recipe.
- Make ahead friendly – keeps well in the fridge
- Layers of texture– crunchy base, gooey caramel, silky topping.
- Customisable- This recipe is very customisable in terms of the coffee ganache element. You could make a different flavoured ganache that complements the biscoff flavours. Depending on how much you love coffee, you could add more or less coffee extract.
Ingredients
Biscoff Biscuit Base-
- 250g Biscoff biscuits (crushed Finely).
- 100g unsalted butter (melted).
Microwaveable Biscoff Caramel-
- 200g Unsalted Butter
- 45g Caster Sugar
- 60g Golden Syrup (also known as light treacle in the US).
- 397g Condensed Milk (One Tin).
- 75g Biscoff Spread
Coffee Flavoured Ganache-
- 75g White Chocolate
- 75ml Double Cream
- 1/2 tbsp Coffee Extract
- 15g Unsalted Butter
- 1/2 Tsp Salt
Biscoff Chocolate Topping-
- 200g White Chocolate
- 100g Biscoff Spread
- 1-2 Biscoff Biscuits and 30g Melted Biscoff (Decoration).
How to Make Triple Biscoff Millionaire’s Bars
Step 1- Make the biscoff biscuit base
Crush the Biscoff biscuits into fine crumbs (Using a rolling pin to crush them or a food processor). Mix with melted butter until fully combined. Press into a lined 8×8 inch baking tin and chill in the fridge while you prepare the caramel layer.
Step 2- Microwave Biscoff Caramel
In a microwaveable bowl, add your butter, golden syrup, condensed milk, sugar, and Biscoff spread. Microwave in short bursts (one minute each time) Stir Thoroughly every minute until thickened (about 8–10 minutes). Pour over the chilled biscuit base and refrigerate until set.
Step 3- Making the coffee ganache
In a large microwaveable bowl, add in your white chocolate, double cream, coffee flavouring, salt and butter. Microwave in short bursts and stir well in between each burst until a smooth ganache is created. (Remember to do short bursts 10-20 seconds as white chocolate can burn quite quickly).
Step 4- Adding your coffee ganache
Once your caramel is nearly set, use a rolling pin (or something similar) to make holes into the caramel. This is where the delicious creamy coffee ganache will go, so every slice will have a stuffed filling! Let it cool slightly before pouring over the set caramel. Pipe in your coffee ganache into your caramel holes. (See photos below).
Step 5- Biscoff Chocolate Topping
Melt white chocolate and stir in Biscoff spread for extra biscoff flavour. Pour over the caramel layer and smooth out. Swirl through some more melted biscoff spread and Sprinkle with crushed Biscoff biscuits. Chill until completely set, then slice into squares.
Tips & Tricks
- Line your tin with baking paper for easy removal and clean slices.
- Don’t overheat the caramel– stir every minute and remove as soon as thickened.
- Make sure to finely crush your biscoff biscuits. Chunky biscuits may make your base crumble.
- If you want a stronger coffee flavour, add an extra ½ tbsp of coffee to the ganache.
- This slice can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 2 months.
Frequently Asked Questions
Can I use a shortbread base instead?
Yes! If you prefer a traditional millionaire shortbread base, substitute the Biscoff biscuits for shortbread.
Can I use crunchy Biscoff spread?
Absolutely. Crunchy Biscoff adds a nice texture to the caramel if you want a bit more bite.
Can I use other biscuits for the base?
Absolutely! Digestives or graham crackers will work, but Biscoff gives the best caramelised flavour.
Why is my microwave caramel grainy?
Grainy caramel usually happens when the sugar Crystallises during the heating process. In the microwave, this can occur if the mixture is overheated, stirred too much, or if sugar crystals are left on the sides of the bowl. If your caramel turns grainy, don’t worry! You can often fix it by adding a splash of cream or warm water and gently reheating it until smooth again. OR my new favourite equipment can save it! An Immersion blender can bring this caramel back to a smooth caramel.
Can I use fresh brewed coffee/Instant coffee instead of Coffee essence?
You can, but it may alter the ganache texture. I prefer to use this coffee essence for this recipe.
Storage
This slice can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 2 months.
Recommended Equipment and Ingredients
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If you’re as obsessed with Biscoff and Coffee as I am, you have to try this no bake coffee dessert. They’re sweet, rich, easy to make, and absolutely loaded with that signature Biscoff flavour. Tag me @biteofthebakes on Instagram or use the hashtag #biteofthebakes if you make them, I love seeing your recreations!
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Biscoff And Coffee Millionaire Slice
Ingredients
Biscuit Base-
- 250g Biscoff Biscuits (Crushed).
- 100g Unsalted Butter (Melted).
Biscoff Caramel-
- 397g Condensed Milk
- 75g Biscoff Spread
- 60g Golden Syrup
- 45g Caster Sugar
- 200g Unsalted Butter
Coffee Ganache-
- 75g White Chocolate
- 75ml Double Cream
- 1/2 tsp Salt
- 1/2 tbsp Coffee Essence
- 15g Unsalted Butter
Chocolate Topping-
- 200g White Chocolate
- 100g Biscoff Spread
- Crushed Biscoff Biscuits
Instructions
- Line a 8" square tin with baking paper and set aside.
Biscoff Biscuit Base-
- Crush the Biscoff biscuits into fine crumbs (Using a rolling pin to crush them or a food processor). Mix with melted butter until fully combined. Press into a lined 8×8 inch baking tin and chill in the fridge while you prepare the caramel layer.
Biscoff Caramel-
- In a microwaveable bowl, add your butter, golden syrup, condensed milk, sugar, and Biscoff spread. Microwave in short bursts (one minute each time) Stir Thoroughly every minute until thickened (about 8–10 minutes). Pour over the chilled biscuit base and refrigerate until set.
Coffee Ganache-
- In a large microwaveable bowl, add in your white chocolate, double cream, coffee flavouring, salt and butter. Microwave in short bursts and stir well in between each burst until a smooth ganache is created. (Remember to do short bursts 10-20 seconds as white chocolate can burn quite quickly).
- Once your caramel is nearly set, use a rolling pin (or something similar) to make holes into the caramel. This is where the delicious creamy coffee ganache will go, so every slice will have a stuffed filling! Let it cool slightly before pouring over the set caramel. Pipe in your coffee ganache into your caramel holes.
Biscoff Chocolate Topping-
- Melt white chocolate and stir in Biscoff spread for extra biscoff flavour. Pour over the caramel layer and smooth out. Swirl through some more melted biscoff spread and Sprinkle with crushed Biscoff biscuits.
- Chill until completely set, then slice into squares. Enjoy!