Description
These chewy Biscoff cookie butter bars are packed with that warm, spiced cookie butter flavour, plus sweet white chocolate chips. An easy, no-mixer recipe that’s ready in under an hour for a quick, satisfying dessert.
Ingredients
Units
Scale
- 1/2 cup (113 grams) unsalted butter, melted
- 1/2 cup (130 grams) cookie butter (such as Biscoff spread), crunchy or smooth
- 1/2 cup (100 grams) packed light brown sugar
- 1 large (50 grams) egg
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (120 grams) all-purpose flour
- 1 teaspoon (2 grams) ground cinnamon
- 1/2 teaspoon (3 grams) salt
- 1/2 teaspoon (2 grams) baking powder
- 1/4 teaspoon (1 gram) baking soda
- 8–12 Biscoff cookies, roughly chopped
- 1/3 cup (60 grams) white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Line an 8×8 inch (20×20 cm) baking pan with parchment paper, allowing some overhang on two sides to create “handles” for easy removal later.
- In a large mixing bowl, combine the melted butter, cookie butter, and packed light brown sugar. Whisk them together until the mixture is smooth and well combined.
- Add the egg and vanilla extract to the bowl. Whisk until they are fully incorporated into the butter mixture.
- In a separate small bowl, whisk together the all-purpose flour, ground cinnamon, salt, baking powder, and baking soda.
- Add the dry ingredient mixture to the wet ingredients in the large bowl. Mix with your spatula until just combined and smooth. Be careful not to overmix! The batter will be quite sticky, not like traditional cookie dough.
- Transfer the sticky batter into your prepared baking pan. Use your spatula to spread it evenly into all corners of the pan.
- Sprinkle the roughly chopped Biscoff cookies and white chocolate chips evenly over the top of the batter.
- Place a fresh piece of parchment paper over the sprinkled cookies and chocolate chips. Gently press them about halfway into the batter using your hands or the bottom of a flat glass. This helps them stay nestled in the bars.
- Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Let the bars cool completely in the pan on a wire rack.
- (Optional grease absorption step): If the bars seem greasy after cooling for about 15 minutes, carefully lift the parchment paper with the bars out of the pan. Place the parchment and bars onto a stack of paper towels. Return the bars (still on parchment and paper towels) back into the baking pan to cool completely. The paper towels will absorb any excess butter.
- Once completely cool, use the parchment paper overhang to lift the bars out of the pan. Cut them into squares and enjoy!
Notes
- Don’t be alarmed by the batter’s stickiness! It’s super gooey and not like regular cookie dough at all. Your trusty spatula is the best tool for spreading it evenly in the pan.
- That little step of pressing down the Biscoff cookies and white chocolate chips with parchment paper really makes a difference. It ensures they’re nestled nicely into the bars and don’t just fall off the top.
- The optional grease absorption step might sound a bit extra, but it’s a lifesaver! Cookie butter and melted butter make for a rich, delicious bar, but sometimes they can be a tad greasy. A few paper towels are a simple trick for a perfectly satisfying, less oily bite.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Bars