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

Ingredients

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 butter

50g light muscavado sugar

For the chocolate topping

300g dark chocolate

Pinch of sea salt

Method

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!