I blooming love lotus biscuits. I also love millionaire shortbread. The sweet caramel taste is guaranteed to make me smile no matter how bad a day I am having. After a pretty full on night out on Friday, and subsequent hangover, I wanted to make something that required minimum effort but maximum taste. That’s where this recipe came from. Everything was already in my pantry or fridge, it required ZERO baking and tasted absolutely insane.
This lotus biscuit millionaire tray bake is almost guaranteed to put a smile on the face of even the most hungover person!
Makes a hell of a lot in a 23cm square tin
For the base
200g biscoff lotus biscuits
50g digestive biscuits
75g butter or margarine, melted
For the caramel
1 x 400g tin condensed milk
50g light muscavado sugar
For the chocolate topping
300g dark chocolate
Pinch of sea salt
In a food processor, blitz the lotus biscuits and digestives until they are crumbs.
With the mixer still running, add the melted butter in slowly.
Remove the mixture from the mixer and press into a 21cm lined baking tray.
Press down firmly and place in the fridge to set.
For the caramel, add the sugar, butter and condensed milk in to a saucepan and place on a medium heat.
Stirring continuously, wait for the sugar to dissolve fully and then turn onto a high heat until it starts to boil.
Lower the heat back to medium and stir continuously for 8-10 minutes until the mixture has darkened in colour and thickened.
Pour over the biscuit base and place in the fridge to set.
Melt the chocolate in a bowl over hot water, add in the salt and stir through.
Pour over the caramel, score with a fork and place in the fridge to set.
Remove from the fridge, cut into equal squares and demolish as fast as you can!