LCChaosandhome

Tag: #caramel

  • The Ultimate Mashup: Banoffee Millionaire’s Shortbread

    The Ultimate Mashup: Banoffee Millionaire’s Shortbread

    If you can’t decide between a classic Banoffee Pie and the rich, decadent layers of a Millionaire’s Shortbread, I have some very good news: you don’t have to.

    This Banoffee Millionaire’s Shortbread takes everything you love about both desserts and stacks them into one incredible bite. We’re talking a buttery shortbread base, a layer of fresh sliced bananas, a deep fudge-like caramel, and a marbled chocolate topping that looks professional but is secretly so easy to do.

    The Shopping List

    The Base

    • 250g Shortbread Biscuits: Crushed into fine crumbs.

    • 55g Butter: Melted to bind it all together.

    The Filling

    • 150g Dark Brown Soft Sugar: This gives the caramel a deeper, toffee-like flavor.

    • 150g Butter: For that silky texture.

    • 397g Can Condensed Milk: The secret to perfect “no-fail” caramel.

    • 2 Bananas: Ripe but firm works best here.

    The Topping

    • 200g Dark Chocolate: To balance the sweetness of the caramel.

    • 55g White Chocolate: For that beautiful marbled effect.

    Step-by-Step Instructions

    1. The Foundation

    Start by combining your crushed shortbread and the 55g of melted butter. Press this firmly into a 20cm square tin lined with parchment paper. You want it packed tight so it doesn’t crumble when you slice it later! Pop that in the fridge for 20 minutes to firm up.

    2. The Caramel Layer

    In a non-stick pan, gently melt the sugar and the remaining 150g of butter. Once smooth, pour in the condensed milk. Now, turn up the heat and bring it to a rapid boil, stirring constantly (don’t walk away, or it’ll catch!). Cook for about a minute until it thickens and turns a gorgeous amber color.

    3. The Banoffee Secret

    While the caramel is slightly cooling, slice your bananas and layer them evenly across your chilled biscuit base. Pour that warm caramel directly over the bananas, smoothing it out to the edges. Let it cool, then chill in the fridge until it’s fully set.

    4. The Marbled Finish

    Melt your dark and white chocolates in separate bowls. Pour the dark chocolate over the set caramel layer. While it’s still wet, drop spoonfuls of the white chocolate on top. Use a skewer or a small spoon to gently swirl them together to create a marble pattern.

    5. The Perfect Slice

    Once the chocolate is set, remove the block from the tin. To get those clean, “bakery-style” edges, dip your knife in hot water, wipe it dry, and slice through the chocolate while the blade is still warm.

    Why This Works

    The dark brown sugar in the caramel mimics the flavor of a traditional Banoffee “Dulce de Leche,” while the fresh bananas add a soft texture that breaks up the richness of the chocolate. It’s the perfect treat for a weekend bake or a crowd-pleasing party tray.

    Did you make this? Tag me in your photos!

  • The No-Bake Biscoff Cheesecake Everyone Will Ask For

    The No-Bake Biscoff Cheesecake Everyone Will Ask For

    There are some desserts that look like you’ve gone to loads of effort, when really the fridge has done most of the work. This no-bake Biscoff cheesecake is exactly that kind of pudding.

    It’s creamy, rich, caramel-biscuity and just a little bit over the top in the best way. The base is made with crushed Biscoff biscuits and melted butter, the filling is soft and mousse-like with plenty of Biscoff spread, and the top has that glossy melted Biscoff finish that makes it look properly special.
    This is the sort of dessert I’d make the night before people are coming round, then feel very smug about the next day. No oven, no gelatine, no complicated steps. Just mix, chill and decorate.


    Why You’ll Love This Recipe


    This cheesecake is perfect if you want something impressive but easy. It slices beautifully once chilled, it tastes like a caramel biscuit dream, and it’s a lovely make-ahead dessert for birthdays, family meals, Sunday lunch or Christmas buffets.
    It’s also one of those recipes that people always ask about. If you put this on the table, someone will want the recipe before they’ve even finished their slice.

    Ingredients

    For the base
    • 250g Biscoff biscuits
    • 100g unsalted butter, melted

    For the cheesecake filling


    • 500g full-fat cream cheese
    • 300ml double cream
    • 100g icing sugar
    • 1 tsp vanilla extract
    • 200g Biscoff spread


    For the topping

    • 150g Biscoff spread
    • 4 to 6 Biscoff biscuits, crushed
    • Optional: whipped cream, extra biscuits or mini Biscoff biscuits for decorating


    How to Make No-Bake Biscoff Cheesecake


    Start by lining the base of a 20cm springform tin with baking paper. This makes it much easier to remove the cheesecake later.


    Crush the Biscoff biscuits into fine crumbs. You can do this in a food processor, or pop them into a food bag and bash them with a rolling pin.

    Mix the crumbs with the melted butter until they look like wet sand.


    Press the biscuit mixture firmly into the base of the tin. I like to use the end of the rolling pin of the bottom of a glass to really compact it down. This helps the base hold together when you slice it.

    Pop it in the fridge while you make the filling.

    In a large bowl, beat together the cream cheese, icing sugar, vanilla extract and Biscoff spread until smooth.

    Add the double cream and whip until the mixture is thick and holds its shape.


    Spoon the filling over the chilled biscuit base and smooth the top.

    Cover and chill in the fridge for at least 6 hours, but overnight is best if you want neat, clean slices.


    For the topping, gently melt the Biscoff spread in the microwave for around 20 to 30 seconds until it’s pourable.

    Let it cool slightly, then pour it over the cheesecake.

    Sprinkle with crushed Biscoff biscuits and decorate however you like.


    Chill again for 30 minutes before slicing.


    My Best Tips


    Use full-fat cream cheese. The lighter versions can make the cheesecake too soft and it may not set properly.
    Make sure your double cream is cold before whipping. It thickens much better straight from the fridge.

    Don’t rush the chilling time. I know it’s tempting, but this cheesecake really does need time to firm up.


    For neat slices, dip a sharp knife in hot water, wipe it dry, then cut. Repeat between slices if you want it to look really tidy.


    How Long Does It Keep?

    This no-bake Biscoff cheesecake will keep in the fridge for up to 3 days. Keep it covered or in an airtight container so it stays fresh.
    I wouldn’t leave it out at room temperature for too long because of the cream cheese and double cream. Bring it out just before serving, then pop any leftovers back in the fridge.


    Can You Make It Ahead?


    Yes, and I actually recommend it. This cheesecake is best made the night before you need it. The texture firms up beautifully overnight and the flavour seems to get even better.

    You can add the melted Biscoff topping the night before too, or do that part on the day if you want it to look extra glossy and fresh.

    To me, this is the kind of dessert that feels like a proper little treat without needing hours in the kitchen. It’s creamy, cosy, sweet in all the right ways, and always feels a bit special when you bring it to the table. Whether you’re making it for family, friends, or just because you fancy something lovely in the fridge, this no-bake Biscoff cheesecake is one of those recipes you’ll come back to again and again.

    Shopping links

    Biscoff spread

    https://amzn.to/4cKFVta

    Biscoff biscuits

    https://amzn.to/3Peg3wP

    Vanilla essence https://amzn.to/4w1MpeT

    Springform tin

    https://amzn.to/4w7w3l2