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Biscoff Butter Bars

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This month my Secret Recipe Club assignment was Annie’s Noms and I was in heaven. A baking blog with the majority of recipes given with grams instead of cups!  Be still my beating heart. :) While I enjoyed scouring through her recipes to find the one, I actually found it in the first thirty seconds but just had to keep looking because, hello. A baking blog. I love you and all your desserts, Annie!

I knew before I even saw the recipe that her Biscoff Butter Bars were exactly what I wanted to make. Hello. Biscoff and butter? Gimme gimme. If you haven’t had Biscoff yet, it’s cookie butter – smooth and creamy like peanut butter but made with lightly spiced cookies instead of peanuts.  Yes, seriously, cookie butter really is a thing, and it’s so good.  I encourage you to try it.  Most supermarkets, including Walmart, sell it now, and can be found by the peanut butter usually. Annie likes to eat it on croissants and that sounds like heaven!! Personally, I try not to buy it too often because it inevitably gets eaten spoonful by spoonful until I’ve devoured the entire jar in a shamefully short amount of time. But adding it to a butter-laden recipe, while perhaps even more sinful, makes it a lot easier to share with others and keep it off my own hips.

Unfortunately, I ended up eating more than my fair share anyway. Although I over-baked them a bit (something I previously considered an unforgivable culinary sin until I had a child and realized that over-baking is sometimes unavoidable), they were so good it was hard to stop eating them. Butter makes everything better, even something as perfect as Biscoff.

Please stop by Annie’s blog to see how beautiful these bars are when baked perfectly, and check out her other yummy desserts!

Biscoff Butter Bars

Printable recipe
Printable recipe with picture

½ lb (2 sticks) unsalted butter, at room temp
½ cup (3 ½ oz / 100 g) granulated sugar
¾ cup (3 oz / 84 g) powdered sugar
1 tablespoon vanilla extract
2 cups (8 ½ oz / 242 g) all-purpose flour
1 (14.1 oz) jar Biscoff Spread

Preheat the oven to 325F and grease a 9×9 in pan. Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed. Add the vanilla extract and flour and mix until a soft dough forms. Press half the dough into the greased pan (wrap remaining dough in plastic wrap and refrigerate) and bake for 12-14 minutes, until puffy and ever so slightly firm to the touch. It will not look done.

Allow the base to cool for 15 minutes. Once cooled, spread the Biscoff over the base, leaving a 1/4 inch gap around the edge. Crumble the remaining dough over the top of the Biscoff and bake for 20-25 minutes, until puffy, very lightly golden and slightly firm to the touch. Allow to cool completely before removing from pan. Slice into 12-15 bars.

Recipe source: slightly adapted from Annie’s Noms.

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

16 responses »

  1. turnips 2 tangerines

    Yum!! What a fantastic recipe and perfect SRC choice:) Lynn @ Turnips 2 Tangerines
    I had your blog this month and I love your recipes:) Lynn

    Liked by 1 person

    Reply
  2. anniesnomsblog

    So glad you loved the bars! I totally relate to trying not to buy Biscoff too much – I’m exactly the same and it seems to disappear incredibly quickly!! And yea… when I made these I think I probably ate more Biscoff than actually went in the bars haha!!

    Liked by 1 person

    Reply
  3. What a great find. Annie’s site is full of deliciousness! (Thanks for always getting up uber early linking me up!)

    Liked by 1 person

    Reply
  4. Holy Moly, these look delicious! We now have cookie butter in Canada too! I am so going to make these, SOON!

    Liked by 1 person

    Reply
  5. Veronica these bars look georgeous!!
    I had some problem with link so now Im looking others recipes!
    Beauty recipe!

    Your boy look cute:)

    Liked by 1 person

    Reply
  6. I usually don’t bake much in summertime for obvious reasons but these! Oh these! I will be making them on my next Sunday feast! And of course I will be using Trader Joe’s Speculos Cookie butter because IMHO it is exponentially better than biscoff or any other cookie butter on this planet!! ;)

    Liked by 1 person

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  7. These bars look and sound so delicious. Unfortunately, I don’t buy cookie butter or nutella for the very reason you listed in your post. But I can dream! Great SRC post

    Liked by 1 person

    Reply
  8. Despite being ‘overbaked’ they look wonderful. I will have to find some Biscoff – soon!!

    Liked by 1 person

    Reply
  9. These look simply DIVINE! Great pick for SRC!

    Like

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  10. Heh, I love your comment about overbaked bars suddenly being ok. I am so much more forgiving toward my cooking and baking, mostly because I’m famished by the time I finally get to eat. And for what it’s worth, these look fantastic and not overbaked in the slightest :)

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  11. These bars look absolutely delicious, over baked or not!
    WOW!

    Cheers
    Choc Chip Uru

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  12. I am not surprised that you ate more than your fair share…I would have ended up just like that. They look divine, Veronica.

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  13. These look sensational Veronica. I too would eat WAY too many! Love that crumbly topping.

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  14. YUM. These remind me of my Grandma’s baking – she’d always be whipping up tasty bars or cookies like this. I know I’d eat these under or overbaked :)

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