5 Ingredient No-Bake Biscoff Bars
, Updated Aug 30, 2025
This post may contain affiliate links. Please read our disclosure policy.
Incredibly delicious No Bake Biscoff Bars! These easy five ingredient bars are packed with cookie butter yumminess and topped with a layer of chocolate.
You guys know how obsessed I am with Biscoff right? You will find loads of Lotus Biscoff recipes on this site and this latest one may be the easiest yet!
Presenting – drumroll please- No-Bake Biscoff Bars! These irresistible cookie bars use only five ingredients and you don’t need to turn on the oven or use a mixer. With a buttery Biscoff cookie crumb base, a creamy layer of cookie butter spread, and a swirl of white chocolate on top, they’re as rich and decadent as they look. Perfect for gifting, sharing, or keeping tucked away in the fridge for when that sweet tooth strikes. Maximum indulgence with minimum effort!
What You’ll Need
These easy cookie bars use only five ingredients! A great easy recipe for getting the kids involved. You will need an 8 inch square tin or similar size container.
- Biscoff cookies crushed to a fine powder in a food processor or mini chopper.
- Smooth Biscoff spread (buy the Lotus spread and biscuits on Amazon)
- Unsalted butter – do not use margarine in this recipe.
- Powdered sugar (icing sugar) – sifted for best results!
- Chocolate – I used semi-sweet chocolate chips. I would avoid using milk chocolate chips as these bars are sweet enough. You can also use a chopped chocolate bar.
How to Make No-Bake Biscoff Bars
- Crush the Lotus biscuits by placing in a ziplock bag and crushing with a rolling pin or pulsing in a food processor .
- Add the butter and Biscoff spread to a mixing bowl and microwave for 40 seconds. Mix well until smooth.
- Add the icing sugar and Biscoff cookie crumbs and mix until combined.
- Spread the cookie bar mix into a lined baking pan and level.
- Put the chocolate chips and Biscoff spread in a mixing bowl and heat in microwave for 30 second bursts, stirring in between, until melted and smooth. You can also melt the chocolate over a double boiler.
- Pour the chocolate over the cookie base and put in the fridge to set for at least 90 minutes or overnight.
- Slice the bars using a large knife (it helps to run hot water over the blade). You can slice into 16 squares or even smaller – these bars are very rich! Drizzle with a little Biscoff spread if you like.
Recipe Tips and Notes
- You’ll need to use an 8×8 inch square pan, ideally with straight sides. Line your baking pan with parchment paper so you can easily remove the bars.
- You will need to bring the bars back to room temperature for an hour or longer before slicing, otherwise they may crack.
- WHAT CAN I USE INSTEAD OF BISCOFF? If you don’t have Biscoff cookies then you could use Graham Crackers. Replace Biscoff spread with Trader Joe’s Speculoos Cookie Butter spread or smooth peanut butter. You can also make this recipe with almond butter or other similar spreads.
- STORAGE: These bars will keep well for a week stored in an airtight container at room temperature or in the fridge if it is warm. To freeze, wrap the bars in plastic wrap and a layer of foil and store them in a suitable container. Thaw before serving.
HAVE YOU MADE MY BISCOFF BARS RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
No Bake Lotus Biscoff Bars
Video
Equipment
Ingredients
For the Base:
- 9 oz (250g) Biscoff cookies 1 pack
- 1 cup (225g) unsalted butter , cubed
- 1 cup (300g) smooth Biscoff spread
- 1 ¾ cups (200g) powdered sugar , icing sugar
For the chocolate topping:
- 1 ½ cups (250g) semi-sweet chocolate chips
- ⅓ cup (100g) smooth Biscoff spread
To decorate (optional)
- 3 tbsp smooth Biscoff spread
Instructions
- Crush the biscuits by placing in a ziplock bag and crushing with a rolling pin or pulsing in a food processor .9 oz (250g) Biscoff cookies
- Add the butter and Biscoff spread to a mixing bowl and microwave for 40 seconds. Mix well until smooth.1 cup (225g) unsalted butter, 1 cup (300g) smooth Biscoff spread
- Add the powdered sugar and Biscoff cookie crumbs and mix until combined.1 ¾ cups (200g) powdered sugar
- Spread the cookie bar mix into a lined baking pan and level.
- Put the chocolate chips and Biscoff spread in a mixing bowl and heat in microwave for 30 second bursts, stirring in between, until melted and smooth.1 ½ cups (250g) semi-sweet chocolate chips, ⅓ cup (100g) smooth Biscoff spread
- Pour the chocolate over the cookie base and put in the fridge to set for at least 90 minutes or overnight.
- Slice the bars using a large knife (it helps to run hot water over the blade). You can slice into 16 squares or even smaller – these bars are very rich! Drizzle with a little Biscoff spread if you like.3 tbsp smooth Biscoff spread
Notes
- These bars will keep well for up to a week stored at room temperature in an airtight container or in the fridge if it is warm. Wrap cookie bars in layers of plastic wrap and foil and store them in a suitable container. Thaw before serving.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
