Biscoff Brown Sugar Bars


Biscoff you say? Yum! I’m sure everyone is familiar with Biscoff cookies by now, but just in case you’ve gone totally hermit and don’t know what Biscoff is, Biscoff cookies were originally made by the Lotus Bakery in Belgium in 1932. Overseas they are referred to as Speculoos Biscuits. These cookies are really delicious and have a caramelized cinnamony taste. You may have eaten one if you’ve flown anywhere recently, because many airlines have been serving them as a snack since 1984. I really love them, completely unadorned, just all on their own. But they dress up nicely as well. A little over a year ago I blogged about Biscoff Crunch White Chocolate Chip cookies, which are deee-lish! Definitely check those out if you haven’t done so. And now I’m thrilled to report that you can not only get the cookies here in the good old US of A. But you can get the spread!


That’s right…Biscoff Spread! And just like peanut butter, you can get a smooth version or a crunchy version which actually has little bits of the Biscoff biscuits crumbled up in there. Heaven! Recently I found a recipe that calls for the spread. Not that I’m not happy to just eat it directly out of the jar with a spoon, or my fingers if said spoon is unavailable. Or, you know, if I can’t reach a spoon fast enough….Anyway….Biscoff Brown Sugar Bars are fantastic! You get all of that lovely, gooey cinnamony Biscoff spread filling cradled in a buttery shortbread crust. I particularly like how the top of the bars bake up all crinkly and crackly. And of course, I used the crunchy spread, so the occasional bit of the gooey filling in my bars had a little extra crunch to it.These little devils are pure bliss with a cup of tea or coffee. Make yourself some soon!


Biscoff Brown Sugar Bars

Recipe from: Handle the Heat

yield: 16 bars


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 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


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.


One Response to Biscoff Brown Sugar Bars

  1. […] of cookie butter bars last weekend and they didn’t last long! I can supply the recipe for Biscoff Brown Sugar Bars . I can also supply the plate […]

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