Tessa's Recipe Rundown
Taste: These bars have a sort of deep and warm sweetness. If you’ve never tried Biscoff or something similar (I used Trader Joe’s Speculoos Cookie Butter), you must find some and eat a big dollop immediately!
Texture: The ooey gooey filling is held together by the firm and buttery crust.
Ease: Just a handful of ingredients and a few steps until you have these bars ready to go!
Appearance: I am in love with that thin crinkly cracking crust on top of these bars.
Pros: Perfect way to bake with Biscoff.
Cons: Waiting for these bars to cool is TORTURE.
Would I make this again? Yes.
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Oh Biscoff. I first met you in cookie form on a Delta airline flight and it was love at first bite.
Everyone told me you were even better in creamy spread form but I wasn’t sure about the hype. What could Biscoff spread or “Cookie Butter” even taste like? I finally saw your spread at the store and snatched up a jar immediately. Upon opening the jar I found the aroma alone was intoxicating. I couldn’t help but dip my finger inside and lick it for a taste. It tasted like warm, cinnamon-y, sweet, heaven. I’ve since found you in another brand at Trader Joe’s which is easily accessible for me. Maybe too easy…
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Ingredients
For the crust:
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1/4 cup packed light brown sugar
- 1 cup all-purpose flour
- Pinch fine sea salt
For the filling:
- 3 large eggs
- 1 1/4 cups packed light brown sugar
- 1/2 cup Biscoff spread, or other cookie spread
- 1/2 cup all-purpose flour
Instructions
For the crust:
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper or foil and spray with nonstick cooking spray.
- In a large bowl, use an electric mixer to combine the butter, sugar, flour, and salt until mixture is well combined and moistened. Press the mixture evenly into the prepared baking dish. Bake for 15 minutes, or until the edges are golden brown. Let cool.
For the filling:
- In a large bowl, use an electric mixer to combine the eggs, sugar, Biscoff, and flour until well combined and smooth.
- Pour the mixture over the cooled crust and bake for 30 minutes, or until the middle is just set. Let cool completely on a wire rack before cutting into 16 bars to serve. Bars can be made up to 2 days ahead of time and stored at room temperature in an airtight container.
First time making it, was delish! This time I slightly increased the brown sugar because I like it sweeter.
These won’t last because they are just delicious!
So excited you love these bars, Dianne!! Happy baking 🙂
I’ve had these “pinned” for months now and finally got around to making them. I have just one word to describe them – WOW! Followed your instructions exactly and they came out perfect.
So glad to hear that Teagan! Enjoy!
Just made these, as I love Biscoff, could not wait to try them. I was much saddened when they came out almost totally liquid after 30m in the oven. Guess I have to try again….