These soft and chewy Biscoff White Chocolate Cookie Bars are deliciously flavored with Biscoff spread and loaded with white chocolate throughout! You won't be able to back away from this scrumptious Biscoff cookie spread and white chocolate combination together! These addictive bars are so quick and easy to make and perfect when you have a jar of Biscoff on hand!
What is Biscoff Spread?
Biscoff, also referred to as cookie butter, is a vegan, nut-free creamy spread made with Lotus Biscoff cookies
Enjoy it just like a chocolate spread or peanut butter or as breakfast treat or a snack. It's also a delicious and unique ingredient in desserts like these Biscoff Cookie Bars!
These bars turned out thick and chewy and have big Biscoff flavor with creamy white chocolate bits in each bite. So moist and flavorful, these are the perfect treat for any occasion! Unique and delish! People will be like, what is that flavor? YUM!!!
We used a combination of softened butter (not melted butter) brown sugar and granulated sugar, so they won't have the same gooey, texture as Biscoff blondies would. That's why you can actually pack them with even more white chocolate if you dare! Make a small batch if you want to give them a try for sampling. As easy as these are to make, you'll want to make them over and over again!
Biscoff spread is different than anything I've ever tasted when it comes to a spread and can be used on bananas, apples, strawberries, toast, you name it! Substitute it wherever you would use peanut butter
Ingredients You Need
- unsalted butter, softened
- brown sugar
- granulated sugar
- Lotus Biscoff Spread
- eggs
- vanilla extract
- all-purpose flour
- baking powder
- salt
- white chocolate chips
or white chocolate bar, chopped, I used Ghirardelli Premium White Chocolate Baking Bar
How to Make Biscoff White Chocolate Cookie Bars
- Preheat the oven to 350F degrees.
- Lightly spray a 9x13
inch pan non-stick cooking spray and then with parchment paper
, leaving an overhang around the edges.
- In a large bowl, using a mixer, beat together the butter, Biscoff spread, brown sugar and white sugar until no lumps remain.
- Then mix in the eggs and vanilla extract.
- Add and mix in the flour, baking powder and salt until just combined.
- Stir in the chocolate.
- Spoon the batter into the prepared pan and smooth the top.
- Place in the preheated oven in the middle rack and bake for 30 minutes, or until an inserted toothpick comes out clean or with a few crumbs. It may take anywhere between 25-35 minutes, depending on your oven.
- Remove from the oven and place the pan on a wire rack to cool, keeping the bars in the pan. Add more chocolate to the tops if desired.
- Cool bars for at least 45 minutes, or until room temperature, for nice bar cutting.
- To slice the bars, lift them out of the pan using the parchment paper overhang. Place on a cutting board and slice.
Storing Biscoff Bars
- Store cooled bars in an airtight container for up to 4 days at room temperature.
- Cooled bars can be frozen for up to 2 months, Just thaw in the fridge, then bring to room temperature before enjoying.
Biscoff Add-Ins & Small Batch Bars
- Feel free to use your favorite chocolate chips
, or other favorite candies and cookies such as mini M&Ms
, Reese's Pieces or chunks of Lotus Biscoff Cookies
! Sprinkle
s work too!
- For a smaller batch, easily cut the recipe in half and bake in an 8x8 inch pan for approximately 25 minutes.
More Scrumptious Desserts You'll Love!
- Cherry Cream Cheese Biscoff Delight
- Lunch Lady Brownies
- 5 DIY No Bake Bars - Easy Recipes
- Christmas Cookie Bars
- Loaded Peanut Butter Bars
- Soft Batch Peanut Butter Chocolate Chip Cookies
- 'Thick 'n Fudgy' Chocolate Explosion Cookies
- 4 Holiday Chocolate Bark Recipes
Biscoff White Chocolate Cookie Bars
Ingredients
- ¾ cup unsalted butter softened
- ¾ cup brown sugar
- ¾ cup white sugar
- 1 cup Biscoff Spread
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups white chocolate chips or white chocolate bar chopped
Instructions
- Preheat the oven to 350F degrees.
- Lightly spray a 9x13 inch pan non-stick cooking spray and then with parchment paper, leaving an overhang around the edges.
- In a large bowl, using a mixer, beat together the butter, Biscoff spread, brown sugar and white sugar until no lumps remain.
- Then mix in the eggs and vanilla extract.
- Add and mix in the flour, baking powder and salt until just combined.
- Stir in the chocolate.
- Spoon the batter into the prepared pan and smooth the top.
- Place in the preheated oven in the middle rack and bake for 30 minutes, or until an inserted toothpick comes out clean or with a few crumbs. It may take anywhere between 25-35 minutes, depending on your oven.
- Remove from the oven and place the pan on a wire rack to cool, keeping the bars in the pan. Add more chocolate to the tops if desired.
- Cool bars for at least 45 minutes, or until room temperature, for nice bar cutting.
- To slice the bars, lift them out of the pan using the parchment paper overhang. Place on a cutting board and slice.
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