This Biscoff crumb bars are insanely rich, but I can’t resist them! A thick and chewy biscuit base, topped with a layer of melty Biscoff spread, then toasted marshmallows and a crunchy crumble topping with a sprinkle of Biscoff…holy heavens!
We loved building banana boats for the campfire this summer and on a whim I made the most delicious one Biscoff Execution. We were all immediately convinced that it was the best banana boat ever, but that wasn’t all. The next morning I had hardly slept and kept dreaming of turning it into a dessert bar.
I’ve discussed sooooo much about every aspect of these bars, but nothing quite as much as the base. I finally settled on a Snickerdoodle cookie base and I’m telling you I’m trying so hard to be humble but they are awesome. Even my family agrees best dessert always.
The slightly salty streusel topping is essential to balance this overly sweet bar, and the amount of marshmallow is up to you. I like a little less while my kids want more goo!
What is Biscoff?
Biscoff is a spread similar in texture and consistency to peanut butter, made from ground Biscoff biscuits mixed with fat, flour, and sugar.
What flavor does Biscoff have?
Biscoff spread and cookies have a warm caramel flavor with hints of brown sugar and cinnamon.
Where can you buy Biscoff?
Biscoff can be found at most grocery stores. I’ve seen it in Kroger stores, Walmart, Target, Trader Joe’s, Harmon’s, etc. You can find it either with the peanut butter and other nut butters or on the cookie shelf.
Once you find it, grab a jar for this recipe and then another and make our Biscoff Snickerdoodle Cookies. You will thank me later!
Ingredients for Biscoff Crumb Bars
Now that we’ve sorted out all the logistics and you know what to look for and where to look for it, here are the other ingredients you’ll need…
- butter: should be unsalted and soft to be light and fluffy when whipped with the sugar
- Sugar: just regular white granulated sugar
- Brown sugar: gives fullness and flavor
- Vanilla: imparts flavor
- eggs: An egg and an extra yolk provide the perfect structure for the base of these dessert bars
- Flour: all-purpose flour only
- Salt: enhances all flavors
- baking powder: Acts as a leavening agent, giving the bars their curl and fluffiness
- baking powder: Same purpose as the baking soda
- cream of tartar: Gives the bars a light spiciness typical of Snickerdoodle
- cornstarch: Keeps the bars chewy but also fluffy
- Biscoff: imparts flavor, warmth and the most delicious taste
- Mini marshmallows: You really want minis so they melt perfectly. Regular sized mallows just don’t melt and roast the way we want them to.
sprinkles topping
- Brown sugar: adds sweetness and richness of flavor
- Sugar: adds sweetness
- Flour: gives structure to the crumble topping
- Cinammon: imparts flavor
- Salt: enhances all flavors
- butter: Holds all the ingredients together into clumps and ensures that the topping becomes crispy during baking
For measurements of each ingredient, see the recipe card at the end of this post. You can also save or print out the recipe there.
How to make Biscoff crumb bars
The Recipe for a dessert bar consists of layers of goodness. You start with a thick and chewy biscuit base layer. The ingredients are simple and likely already in your pantry and fridge. It’s rich and soothing.
After partially baking the crust, we top it with a layer of heated Biscoff spread, followed by a layer of mini marshmallows. The marshmallows roast and melt and are so delicious!
I’m a little ahead of myself. Before we put the bars back in the oven, we top the marshmallows with sprinkles. It gives the bars the texture they need and leaves crunchy nuggets in the sea of ​​sticky roasted marshmallows. Drizzle some warm Biscoff on top for the last layer.
Ok, then it’s off to the oven to finish baking and make everything delicious. I like to cover my cake with some foil so it doesn’t get too brown during the first part of the second bake.
Store and freeze crumb bars
Save on computer Store any leftover Biscoff crumb bars in an airtight container directly on the countertop at room temperature. They have a shelf life of 4-5 days.
We honestly never had any left of it freeze, so I can’t say for sure, but I suspect they wouldn’t freeze well because of the marshmallow. You are forced to eat them all!
Take me to my happy place! You’d think this was Disneyland or the slopes of Deer Valley, but no! No, my happy place is sitting in my kitchen while Cade and the kids devour these Biscoff crumb bars with a large glass of milk!
Description
This Biscoff crumb bars You get a thick, chewy base, topped with a layer of melty Biscoff spread, then toasted marshmallows and a crunchy crumble topping with a sprinkle of Biscoff…holy heavens!
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Beat butter and sugar until smooth, 1 minute.
1/2 cup butter, 1/2 cup sugar, 1/4 cup brown sugar
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Add the egg, egg yolk and vanilla and mix again until smooth, scraping the sides of the bowl as you go.
1 egg, 1 teaspoon of vanilla
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Add all dry ingredients on low speed until well combined.
1 1/2 cup flour, 3/4 teaspoon salt, 1 teaspoon baking powder, 3/4 teaspoon baking powder, 1 1/2 teaspoons cream of tartar, 1 tablespoon cornstarch
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Bake for 12 minutes at 350°C in a parchment-lined 8×8 inch baking pan. Meanwhile, melt the biscoff in the microwave for 20-30 seconds.
1 cup biscuit
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Remove from the oven and carefully place on the worktop. Top with mallow and crumbles and drizzle with more Biscoff. Bake another 12-15 minutes. I tent my tents with foil for the first half. Remove from the oven to cool. Drizzle with some cookie dough and serve.
2-3 cups mini marshmallows
For covering
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In a small bowl, use a fork or your fingers to mix together the sugar, brown sugar, flour, cinnamon, salt, and butter.
3 tablespoons brown sugar, 3 tablespoons of sugar, 1/2 cup flour, 1 teaspoon of cinnamon, 1/4 teaspoon salt, 4 tablespoons butter
Calories: 405kcal
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