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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


  • 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


  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/