biscoff bars

last updated on October 29, 2026

If you are a biscoff stan, these biscoff bars are for you. Dreamy thick blondies with biscoff chunks and white chocolate mixed in, topped with a cookie butter frosting! These bars are part of my series “turning desserts into brownies and bars” and I am obsessed with them.

If you follow me you’ll know that I haven’t posted anything for this series in a longggg time. Almost a year to be exact! Here is what happened: I was having a great time with this series last year. I made a lot of fun brownies and bars and was loving it.

But then, I got pregnant and had a solid 6 weeks of bad nausea. I couldn’t eat much and felt so sick. There are a handful of recipes that I made either right before my nauseous stretch, or during, that made me sooo grossed out. The recipes themselves are great! I just couldn’t handle them because I was so sick. Truthfully there are still a few recipes that I can’t even look at today cause they still make me feel sick haha. BUT one of those recipes that I couldn’t stand for a while was my brownies. So, I stopped the series because I simply couldn’t handle it. Luckily for all of us, time heals most things and I can once again enjoy brownies / bars! So here we are.

ingredients for biscoff bars

how to make biscoff bars

These bars are shockingly easy to make! Other than the biscoff cookies and biscoff spread (or cookie butter) we are using very simple ingredients that you likely already have on hand. And luckily, the process to make these is just as simple as the ingredient list.

To start off with the bars we are browning the butter. I am a brown butter obsessed girly and add it to everything I can. I genuinely think it improves these bars so much so it is a worthwhile step! Once the butter has browned and cooled, add the brown sugar. From here we add the eggs, one at a time, then the vanilla.

Next up add the flour and salt and stir until it’s just combined. Add our glorious mix-ins and stir again. The batter is ready!! Dump the thick batter into a square pan and let it bake.

While the bars are cooling we whip up the frosting. Combine the butter and cookie butter in a bowl and mix for a few minutes. Add the powdered sugar and mix again. Then add the milk, mix again, and you’ll have a smooth beautiful frosting! Pipe it on the cooled bars and you are good to go! Dive in!

let’s talk about cookie butter frosting

Ok ok this frosting is what really sets these bars apart. There are lots of biscoff bars out there on the internet, but NONE of them have cookie butter frosting (that I know of, ok)! This frosting is a game changer and you will want to put it on everything.

Let me give you a quick word of warning before we move on. These bars are RICH. They are in no way a light, healthier dessert that you can eat a lot of. These bars are so good but you can’t eat the whole pan. You just simply cannot. But we all need these desserts in our life! The desserts that taste SO GOOD but you only need like 3 bites? That is these. You can cut these bars into 9 pieces, but I personally think that is too big of a serving. I am honestly a fan of cutting them into 36 pieces (so cut each of those 9 pieces into 4) and having mini bites! You can eat them in one bite and they are the perfect size. And perfect for parties or sharing!

how to store your biscoff bars

If you have any leftover bars, keep them in a sealable container. We don’t want the frosting or bars to dry out so make sure they’re covered. The frosting doesn’t have anything perishable in it, so these bars don’t have to be refrigerated! You can put them in the fridge if you want, but you don’t have to. The bars will last for 3-4 days!

other recipes you’ll love

• german chocolate brownies
• banana pudding blondies
• creme brulee brownies
• carrot cake bars
• peach pie bars
• cookie dough brownies

biscoff bars

[category] Dessert

[published] June 18, 2022

[PREP] 20 minutes mins

[COOK] 25 minutes mins

[TOTAL] 45 minutes mins

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Ingredients

bars

• 1 cup butter i use salted
• 2 cups brown sugar dark or light is fine
• 2 eggs
• 1 tsp vanilla
• 2 cups flour 260 grams
• 1 tsp salt
• 1 cup biscoff cookie chunks
• 1 cup white chocolate chunks or chips

cookie butter frosting

• 1/2 cup butter softened
• 1/2 cup cookie butter or biscoff spread
• 1 cup powdered sugar
• 1-2 tbsp milk any kind

Instructions

1. Preheat the oven to 350 (F). Prep an 8×8 inch pan by lining it with parchment paper.
2. Begin by browning the butter: Add the butter to a large pan over medium heat. Stir and let the butter melt. Continue to cook and stir until it foams up, about 4-5 minutes. Once the foam subsides you'll be left with brown, nutty smelling butter. Take off the heat and let it cool for about 10 minutes.
3. Add the brown sugar to the pan with the brown butter (or if your pan isn't very big, you can transfer the butter to a large bowl and make the bars there). Stir until totally combined. Make sure the mixture is cooled before adding the eggs. We don't want cooked eggs!
4. Add the eggs, one at a time, stirring between each addition. Add the vanilla and stir again.
5. Add flour and salt, and mix until just combined. Break the biscoff cookies into dime sized pieces. Add the biscoff cookie chunks and the white chocolate chunks (or chips). Stir until just combined.
6. Transfer the mixture to the prepared 8×8 inch pan. Transfer to the oven and bake for 25-30 minutes, until the bars are still slightly wobbly in the middle, or until a toothpick comes out with a few crumbs. Let the bars cool for 15 minutes then transfer to the fridge for 1 hour to cool completely.
7. While the bars cool, make the frosting. Add the butter and cookie butter to a mixing bowl. Mix for 2-3 minutes. Add the powdered sugar and mix again. Depending on the consistency, add 1-2 tbsp of milk to achieve your desired consistency.
8. Once the bars are cooled, cut them into 9 pieces (or 36 if you want small party bites!) and pipe the frosting on top. If you'd like, you can top each bar with some biscoff cookie crumb. Enjoy!
9. (Keep any leftover bars in a sealable container. They will keep for 3-4 days.)