Specuillionaire Slice or Speculoos, Chocolate and Caramel Slice


What better to do on a bank holiday than bake? So today I’m indulging in some serious kitchen time, why not do the same. Start these this morning and you’ll have a great treat by teatime.

I’m sure you all know by now, that I am obsessed with Speculoos or Lotus Biscuit spread and always looking for new ways to use it.

Well as a lovely treat for my colleagues I promised to make some millionaires shortbread, and it seemed like a good excuse to buy some more Lotus Biscuits and Spread. Honestly, they are spoilt.

I’m going to keep the writing short and sweet as I’m sure you just want to know how to make these. The key thing to know is that they were a hit with EVERYONE and that they didn’t last more than a day.


If you like this twist on Millionaire Shortbread then check these out too. I’m planning on making them this weekend.

Total Time: 4 hours

Number of servings: 12

See Detailed Nutrition Info on


  • 250g lotus biscuits, crushed in a food processor or like me in a bag with a rolling pin
  • 3 tbsp smooth lotus biscuit spread
  • 55g melted butter
  • 150g butter
  • 150g dark brown soft sugar
  • 397g can Carnation Condensed Milk
  • 200g dark chocolate
  • Apparatus

  • 20cm roasting tin or brownie tin, lined with baking parchment


  1. Combine the crushed biscuits and the melted butter, press into the tin. Chill for 20 mins. slightly warm the spread and the gently smooth over the top of the biscuit, doesn't matter if its patchy as long as everyone gets a taste!
  2. Heat the sugar and remaining butter in a non-stick pan gently, stirring, until melted. Add the Carnation condensed milk and bring to a rapid boil, stirring continuously. Cook for a minute or so or until the filling has thickened. Pour the caramel over the base. Cool, then chill until set.
  3. Melt the chocolate and pour over the top, I then sprinkled over broken up lotus biscuits but this is optional. Chill to set, after 10 minutes of chilling score the lines where you will want to cut in the chocolate, this makes it easier to cut when its set firm.
  4. Chill until for at least 3 hours, or overnight. Remove from the tin and cut into squares, a knife which has been dipped in hot water and then dried will cut through the mixtures easier.


Keeps for 2 weeks, but if it lasts two days I’ll be impressed!


  1. Jen @ BlueKitchenBakes says:

    This sounds absolutely fantastic. I’m a very recent convert to speculoos. I’ve never actually tried the spread but I bought a French speculoos cookbook on a trip to France a few weeks ago. The book has a recipe for the spice mix which is then used throughout the book in a range of sweet and savoury recipes. As soon as I can get my hands on a tin of caramel I’m going to bake some more biscuits with my spice mix and try this combination. I’m surprised this lasted more than 5 minutes with your colleagues, it would be gone in that time in my office!

    • riversidebaking says:

      Haha thanks Jen, one thing with using these biscuits vs digestives is you need a bit more butter so bare that in mind depending on the consistency of your biscuits. Don’t use the ready made caramel that carnation makes as it doesn’t thicken enough, your better off with pimping up condensed milk as I did. I was looking at some speculoos recipe books online the other day but I couldn’t decide if my french was up to it. Can’t wait to see how your biscuits come out, I think if I knew the secrets of the spice mix I’d have it on EVERYTHING! hehe. xxx

      • Jen @ BlueKitchenBakes says:

        Thanks for the tip on the caramel. I’ll be reviewing the book I bought at some point over the next few weeks once I’ve had a go at a few more recipes. I didn’t even study French for GCSE but I’ve read enough cook books to be able to get the gist of most recipes. From what I can gather the spice mix varies between different sources. The main ingredient is cinnamon and then ginger, nutmeg, cloves, star anise, cardamom and white pepper are also included. It smells amazing and I keep sniffing the jar I made 🙂

  2. bakearama says:

    I first discovered speculoos in Brussels at the beginning of the year, then had some ice cream with it in Paris last week, now I too am truly addicted! But I don’t think we can get it here in the UK :-(? I really want the spread, I bet it is amazing to bake with!

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