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Annie's Noms

Real, Honest, Baking

Biscoff Butter Bars

By 42 Comments

Biscoff Butter Bars

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I’m back!!! I’m feeling an awful lot better, although I’m always aware that an episode could just hit again. I guess that’s just something I have to learn to live with.

Anyway, I’m happy to be back sharing recipes. And I’m loving being back in the kitchen.

You may notice the site has changed a little. This is because I’ve finally made the change to WordPress! I’m loving how much more you can do with it. I hope you’ll check out some of the new features:

NEW Recipe Index – sorted by categories, rather than alphabetically.

Why Blogging? – My original post from June 2012, where I admitted I had problems with food and gave the reasons behind my decision to start a food blog.

FAQ – Frequently asked questions, what camera do I use, what do I do with all the food…. etc, all kinds of things you might want to know!

UK/US Substitutions – I’m frequently asked “What is bicarbonate of soda?” etc, so I have a new table full of common ingredients in their UK and US form.

I’m really happy with the new site and hope you’re loving it to! I’m still having a few problems with Bloglovin’ – it doesn’t like the fact I’ve changed domain and now host my own site… And some of the links in older posts may not work, but I’m slowly making my way through them all and double checking!

Back to these butter bars…

Biscoff Butter Bars
These are insane! Actually insane I tell you.

Biscoff Butter Bars

Crumbly, buttery biscuit with a generous amount of Biscoff Spread slathered between the layers. Like eating pure heaven.

I was pretty late to the Biscoff bandwagon, I don’t know why, but I used to think it had nuts in. Turns out it doesn’t, thank the Lord as it is just beautiful.

At the moment I’m having it all over brioche for breakfast every morning. I encourage you to try it on brioche, it’s soooooooooooo good!!

Biscoff Butter Bars

Looking at these pictures is making me drool and crave them all over again! I may have to go and make some after I’ve finished writing this! They have to be one of the best things I’ve ever made and that’s saying something! I’ve made a lot of stuff!

Biscoff Butter Bars

So please, for your own good go and make these bars!!! And I won’t judge if you don’t wait for them to cool properly, I just got out a spoon and dug in!

Print

Biscoff Butter Bars

Crumbly biscuit filled with absolutely divine Biscoff Spread. So good they should be illegal!
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1/2 lb unsalted butter at room temp
  • 1/2 cup caster sugar
  • 3/4 cup icing sugar
  • 1 tbsp vanilla extract
  • 2 cups plain flour
  • 3/4 cup Biscoff Spread

Instructions

  1. Preheat the oven to 160 degrees C/325F and grease a 9x9 in pan.
  2. Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 mins on med-high speed.
  3. Add the vanilla extract and flour and mix until a soft dough forms.
  4. Place around a 1/3 of the dough into the greased pan (wrap remaining dough in cling film and refrigerate) and bake for 12-14 minutes, until puffy and ever so slightly firm to the touch.
  5. Allow the base to cool for 15 minutes.
  6. Once cooled, spread the Biscoff over the base, leaving a 1/4 inch gap around the edge.
  7. 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.
  8. Allow to cool completely before removing from pan. Slice into 12-15 bars.
  9. Bars will keep in an airtight container, at room temperature for 3 days.

Recipe Notes

Recipe adapted from Cookies and Cups - http://cookiesandcups.com/salted-nutella-butter-bars/

Comments

  5. These bars look amazing! I just made some pumpkin bars using “cookie butter” in the frosting. That stuff is just awesome! I’d love for you to link these yummy bars up to our All Things Thursday Blog Hop that goes live at 8pm Central tonight. Hope to see you there!
    Blessings,
    Nici

    Reply

    • I still need to try pumpkin in baking! I don’t like pumpkin normally, but then I don’t like carrots and I love carrot cake, so I really need to try some, sounds delicious with cookie butter!

      Reply

  11. Biscoff is the best! Love these bars and thanks so much for linking up with What’s Cookin’ Wednesday!!

    Reply

  12. I just found Biscoff cookie spread and tried it fr the first time….Man oh Man….it’s so good, I any wait to try this recipe…but I have a question, can you use regular granulated sugar for the caster and icing sugars?
    Or where might I find these sugars?
    Brenda
    [email protected]

    Reply

    • Hi there, it’s certainly amazing! Can’t believe it took me so long to find haha!! You can use granulated sugar instead of the caster sugar, but I wouldn’t advise it in place of the icing sugar as this gives the base a lovely smooth and light texture. In the US it’s called confectioner’s/powdered sugar and should just be with the other sugars, but you could put granulated sugar into your food processor and pulse until it’s powdered. Hope this helps! 🙂

      Reply

  14. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have had a great weekend and have a fabulous week.
    Come Back Soon!
    Miz Helen

    Reply

  15. I saw this on Show Stopper Saturday Link Party and just had to stop by! This looks so amazing and I’ll definitely be putting this on my to-bake list. I’ve already pinned. I can’t wait to sink my teeth into it. 😉 Thank you for sharing!

    Reply

  16. I love the new look and those amazing bars! Thank you for sharing on Thursday’s Treasures. I’ve featured these fantastic bars on Week 102

    Reply

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