Incredibly delicious No Bake Biscoff Bars! These easy five ingredient bars are packed with cookie butter yumminess and topped with a layer of chocolate.
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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.
That’s right, they are so easy to make and taste amazing – perfect as a treat with your coffee and great for sharing.
WHAT YOU NEED TO MAKE THIS RECIPE
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 biscuits crushed to a fine powder in a food processor or mini chopper.
- Smooth Biscoff spread (you can buy the Lotus spread and biscuits on Amazon)
- Unsalted butter
- Icing sugar (powdered sugar)
- Chocolate chips – I used dark (semi-sweet) 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
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
STEP 1 Crush the Lotus biscuits by placing in a ziplock bag and crushing with a rolling pin or pulsing in a food processor .
STEP 2 Add the butter and Biscoff spread to a mixing bowl and microwave for 40 seconds. Mix well until smooth.
STEP 3 Add the icing sugar and Biscoff cookie crumbs and mix until combined.
STEP 4 Spread the cookie bar mix into a lined baking pan and level.
STEP 5 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.
STEP 6 Pour the chocolate over the cookie base and put in the fridge to set for at least 90 minutes or overnight.
STEP 7 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.
TIPS FOR MAKING COOKIE BUTTER BARS
- 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 COOKIES AND SPREAD ?
- If you don’t have Biscoff biscuits then you could use Digestives or Graham Crackers.
- You can use Trader Joe’s Speculoos Cookie Butter spread or smooth peanut butter instead of Lotus Biscoff spread. You can also make this recipe with smooth peanut butter, almond butter etc.
STORING AND FREEZING
- 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 cookie bars in cling film or aluminium foil and store them in a suitable container. Thaw before serving.
You Will Also Love These Biscoff Recipes!
Biscoff Cake with Cookie Butter Buttercream
Biscoff Cake Traybake
Biscoff Blondies – Delicious Cookie Butter Bars
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
Ingredients
For the Base:
- 226 g (1 cup) unsalted butter , cubed
- 300 g (1 cup) smooth Biscoff spread
- 200 g (1 cup) icing sugar powdered sugar
- 250 g (1 pack) Biscoff cookies
For the chocolate topping:
- 280 g (1 ½ cups) dark chocolate chips
- 100 g (1/3 cup) 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 .
- 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.
- 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.
Video
Notes
Wrap cookie bars in cling film or aluminium foil and store them in a suitable container. Thaw before serving.
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