Name: Dessert Bars Made with Biscoff Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup creamy Biscoff spread; 1 cup brown sugar; 1/2 cup granulated sugar; 1 cup unsalted butter, melted; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons vanilla extract; 2 large eggs; 1 1/2 cups chocolate chips; 30 soft caramels; 2 tablespoons heavy cream

I can’t resist a dessert that layers indulgence in every bite—and these Dessert Bars Made with Biscoff Spread deliver just that. Imagine a chewy cookie base infused with the warm spiced flavor of Biscoff spread, a soft and gooey caramel center, melty chocolate chips, and just enough crisp around the edges to make it perfect. Every square is packed with richness and texture that hits all the right notes of comfort and decadence.

This recipe was born out of my obsession with combining cookie bars and caramel in the most indulgent way possible. Biscoff, with its deep, caramelized undertones, adds something unique to the classic chocolate chip dessert bar. Whether you’re baking for a cozy night in, a gathering, or just because—it’s one of those sweet treats that never disappoints.

Why You’ll Love This Dessert Bars Made with Biscoff Spread Recipe

These bars are the ultimate dessert mash-up: chewy, gooey, and absolutely addictive. The Biscoff spread adds a spiced warmth that pairs beautifully with the richness of chocolate and caramel. They’re easy to make, travel well, and taste even better the next day. If you’re into bold flavor combinations and love a good layered dessert, this one is for you.

What Kind of Biscoff Spread Should I Use?

You’ll want to use the creamy Biscoff spread for the best results—it melts smoothly into the batter and gives you a silky texture that blends perfectly with the cookie dough. Crunchy Biscoff spread can be used if you like a bit of added texture, but the creamy version really lets the caramel and chocolate shine.

Options for Substitutions

No Biscoff? You can swap it out for peanut butter or almond butter, though the unique caramel spice flavor will be different. For dairy-free versions, use vegan butter and coconut milk caramels. Chocolate chips can be switched for chunks or white chocolate. And for a gluten-free version, try using a 1:1 gluten-free flour blend. These bars are flexible, so feel free to adapt them to your pantry.

Ingredients for this Dessert Bars Made with Biscoff Spread Recipe

Biscoff Spread (Creamy) – This is the star ingredient, adding a warm, spiced, caramel flavor that’s unlike any other. It blends perfectly into the cookie dough base and gives the bars their signature taste.

Brown Sugar – Adds moisture and deep caramel notes to the dough, complementing the Biscoff spread beautifully.

Granulated Sugar – Helps balance the sweetness and adds a bit of crisp texture to the edges of the bars.

Butter – Melted unsalted butter keeps the bars chewy and rich, making every bite indulgent.

All-Purpose Flour – The foundation of the dough, giving the bars structure while keeping them soft and tender.

Baking Soda – Helps the bars rise slightly, making them light and chewy.

Salt – A small amount enhances the flavor and balances the sweetness.

Vanilla Extract – Adds depth and warmth, enhancing all the other flavors.

Eggs – Bind everything together and add richness to the dough.

Chocolate Chips – Melty, gooey pockets of chocolate that pair perfectly with the spiced Biscoff base.

Soft Caramels + Heavy Cream – Melted together to create a luscious caramel layer that sits between the cookie base and topping, making each bite ooze with goodness.

Step 1: Prepare the Pan and Preheat Oven

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later. Lightly grease the paper to ensure nothing sticks.

Step 2: Make the Biscoff Cookie Dough Base

In a large bowl, combine melted butter, brown sugar, granulated sugar, and creamy Biscoff spread. Mix until smooth. Add the eggs and vanilla extract and stir until fully incorporated.

Step 3: Add the Dry Ingredients

Whisk together the flour, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, stirring until a thick dough forms. Fold in most of the chocolate chips, reserving a handful for the top.

Step 4: Layer the Dough in the Pan

Press about two-thirds of the cookie dough into the bottom of the prepared pan, spreading it evenly into all corners. Set the remaining dough aside.

Step 5: Make the Caramel Layer

In a microwave-safe bowl, combine the soft caramels and heavy cream. Microwave in 30-second intervals, stirring in between, until smooth and pourable. Pour the caramel over the cookie dough layer and spread it gently to the edges.

Step 6: Add the Final Layer

Drop spoonfuls of the remaining cookie dough over the caramel. Don’t worry about covering every inch—the caramel should peek through. Sprinkle the reserved chocolate chips on top.

Step 7: Bake and Cool

Bake in the preheated oven for 28–32 minutes, or until the top is golden brown and the center is just set. Let the bars cool completely in the pan before lifting them out using the parchment overhang. Slice into squares and enjoy!

How Long to Prepare the Dessert Bars Made with Biscoff Spread

These bars come together quicker than you’d think, especially for a dessert with such layered flavor. The total process is just under an hour, including prep and bake time.

Preparation Time: From measuring to mixing, you’ll need around 15 minutes to get your ingredients combined and layered into the pan. The caramel melts quickly in the microwave, and the dough doesn’t require chilling, making this step fast and efficient.

Baking Time: Bake for 28–32 minutes, until the top is golden brown and the center is just set. Allow at least another 30–40 minutes for cooling before slicing so the layers firm up properly.

Tips for Perfect Dessert Bars Made with Biscoff Spread

Use room temperature eggs so they incorporate more smoothly into the dough.
Don’t overbake—the bars should look slightly underdone in the center; they’ll continue to set as they cool.
Let the caramel cool just a little before spreading it over the base, so it doesn’t melt the dough.
Sprinkle some sea salt on top before baking for a salty-sweet contrast.
Use parchment paper with overhangs to lift the bars out easily after cooling.

Watch Out for These Mistakes While Cooking

Using cold butter: It won’t mix properly with the sugars and Biscoff spread, resulting in uneven texture.
Overmixing the dough: This can lead to tough, dense bars.
Skipping the cooling time: If you cut the bars too early, the caramel won’t be set and will ooze out messily.
Crowding the top layer: You want to leave space for the caramel to peek through for that signature look and gooey bite.
Incorrect caramel ratio: Too little and it disappears, too much and the bars may not hold their shape.

What to Serve With Dessert Bars Made with Biscoff Spread?

1. Vanilla Bean Ice Cream

The cool, creamy flavor pairs beautifully with the warm spices of the bars.

2. Fresh Berries

The tartness of raspberries or strawberries balances the sweetness of the dessert.

3. Hot Coffee or Espresso

Perfect to cut through the richness and enhance the caramelized notes.

4. Whipped Cream

A dollop on the side adds an airy contrast to the dense, chewy bar.

5. Salted Pretzels

Serve on the side for a salty crunch that complements the sweetness.

Storage Instructions

Room Temperature: Store the cooled bars in an airtight container at room temp for up to 3 days. Separate layers with parchment paper to prevent sticking.

Refrigerator: They’ll last up to a week in the fridge, though they may firm up. Let them come to room temperature or microwave briefly before serving.

Freezer: Wrap individual bars in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight or warm in the microwave for a quick treat.

Estimated Nutrition (per bar, based on 20 servings)

Calories: 310
Total Fat: 18g
Saturated Fat: 9g
Carbohydrates: 35g
Sugar: 24g
Fiber: 1g
Protein: 3g
Sodium: 120mg
Cholesterol: 35mg

Frequently Asked Questions

Can I use crunchy Biscoff spread instead of creamy?

Yes! It will add extra texture and a little crunch to the bars. Just note the texture will be slightly less smooth.

Do I have to use chocolate chips?

Nope—feel free to use chopped chocolate bars, white chocolate chips, or even butterscotch chips.

Can I make these bars ahead of time?

Absolutely. They store well and taste even better the next day once the flavors meld.

How do I know when they’re done baking?

The top should be golden and just set in the center. A little jiggle is okay—they’ll firm up as they cool.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend. Check that your caramel and chocolate chips are also gluten-free.

Conclusion

Dessert Bars Made with Biscoff Spread are the kind of treat that feels indulgent yet easy. With their chewy texture, gooey caramel layer, and bursts of chocolate, they bring comfort in every bite. They’re just fancy enough for special occasions, but simple enough to whip up on a whim. If you’re looking for a decadent twist on classic cookie bars, this is the recipe to try next.