Biscoff Cookie Bars – Soft cookie bars layered with a gooey Biscoff caramel center and loaded with chocolate chips. Rich, sliceable, and perfect when you want a bakery-style treat with minimal effort.

Biscoff Cookie Bars are rich, soft, and packed with a biscoff caramel layer and plenty of chocolate. They are thick and chewy, with a chocolate chip cookie base that you are going to go crazy for.

 

These bars come together quickly with a chocolate chip cookie base. They have a layer of biscoff caramel in the center that take them over the top. Whether you’re a longtime Biscoff fan or trying it for the first time, these cookie bars are a delicious way to enjoy that irresistible flavor in every bite.

Ingredients You’ll Need

• Butter – I always use unsalted butter when baking
• Brown Sugar
• Granulated Sugar
• Vanilla Extract
• Egg
• All-Purpose Flour
• Baking Soda
• Salt
• Chocolate Chips
• Caramel Bits – you can use the Kraft caramel bits or caramels that you have to unwrap. But you want the chewy ones that you will melt.
• Biscoff Spread
• Milk

How To Make Biscoff Cookie Bars

• Make Cookie Dough. If you have a favorite cookie dough, you can make it here. I use my Perfect Chocolate Chip Cookies as a base for this recipe. Cream the butter with both of the sugars for a couple of minutes. Beat in the egg and vanilla until well combined. Add in the flour, baking soda and salt until just combined. Fold in the chocolate chips.
• Melt Caramel. In a microwave safe bowl combine the caramel and biscoff spread. Heat for 45 seconds, stir well, repeat on 20 second intervals until it is smooth and completely melted.
• Assemble. Spread about 2/3rds of the cookie dough into the base of your 9-inch baking dish. This is the one I use and love it. Spread the biscoff caramel mixture evenly over the top. Take the remaining cookie dough and sprinkle it over the top, it won’t completely cover the caramel and that is fine.
• Bake. Bake for 25-30 minutes until the edges are golden brown and the top is dry and set.
• Cool and Serve. Remove from the oven and let it cool before slicing. You want to let the caramel set up before you slice it or it will run all over and make a big mess.

Recipe Tips & Suggestions

• Cookie Dough. You really can use any cookie dough here. This recipe fits perfectly in a 9-inch baking pan. But if you use a slightly larger recipe, you can bake in a 13×9 inch pan, and just have a slightly thinner layer of caramel.
• Line The Pan. You do want to line your pan when baking these bars. The caramel seeps out the sides some, and really sticks to the pan and can be hard to get off.
• Caramel. I used the Kraft caramel bits for this to make it easy, but you can use any brand of the chewy caramels that you like. You will just want to unwrap them to melt. Heat the caramel, Biscoff, and milk in short intervals to avoid burning.
• Cooling. You do want to let the bars cool. When you take them out they will appear “jiggly” that is because the layer of caramel is melted and liquidy. So let them set up or when you cut into them it will run out and create a mess.
• Don’t Overbake – Pull the bars when the edges are golden and the center is just set to keep them soft..
• Try a Flavor Swap – White chocolate or peanut butter chips can be used for a different twist.

Storage

Keep the Biscoff cookie bars in an airtight container and they should last for 4-5 days. You can freeze them as well, just let them thaw before serving.

More Tasty Dessert Recipes

• S’mores Cookie Bars
• Gooey Brownie Pie
• Starbucks Brownies
• Banana Split Pie
• No Bake Biscoff Cheesecake