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.
Never even knew there was Biscoff Spread until I saw this post. I can get it right off the shelf at my local Walgreens (drugstore) in Colorado. I did immediately eat a spoonful as suggested and, yes, it’s LOVE! I have a pan of the bars in the oven right now and can hardly wait for them to be done baking. Giddy Up!!
I’m glad I could convert you to a Biscoff lover! Stay tuned for another Biscoff recipe coming up within the next week or so 🙂
I love anything that has to do with Trader Joe’s Speculoos! These cookie bars look awesome! http://www.clubtraderjoes.com/2011/12/trader-joes-speculoos-cookie-butter.html
Just made these for my blog. So gooey and amazing. Fell in love with one bite. I’d love if you’d come check my post out 🙂 http://piesandplots.net/biscoff-brown-sugar-bars/
I made these following the recipe exactly. My filling never set…we ate the whole thing spooned over ice cream. It was deliciousBUT I would like to make it as a bar cookie. Any tips?
I had the same problem. The top looked like it would burn if I left it in for any longer. Also, the Biscoff flavor was a bit lost. I feel this recipe is not quite right, but I haven’t figured out what is missing yet.
I have these in the oven and I can already say wow. I’ve had an unopened jar of the Biscoff spread in my pantry for several months. One small taste and WOW. It does taste just like the cookie. Thanks for sharing this recipe and Ll the other wonderful recipes on your blog.
I just discovered the beauty of biscoff! I think it’s a little to rich to eat by the spoonfuls but love it mixed in to some treats!
These bars look amazing!!
I just recently discovered Biscoff and I love all of these creative recipes in the blogging community! These bars sound fantastic.
Oh geez. These are just ridiculous. Of course in an amazing way! I can only imagine how wonderful they are. We don’t have Biscoff / cookie butter in Germany and so my stock comes from France. So I have to ration it like crazy. It’s probably all expired just because I’m such a hoarder. I should probably make these. 🙂
Ummmm . . . these just look totally amazing. I can’t wait to make them!
hum… looks crunchy on the top… I love it.
Whoa…I mean…I must have very soon!!
Love that these bars really let you enjoy that cookie butter flavor, yum!!