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No Bake Biscoff Bars – These rich, no bake bars are packed with crushed Biscoff cookies and cookie butter, then topped with a creamy layer of melted chocolate and more Biscoff spread.
If there’s a jar of Biscoff spread in the house, I’m probably already thinking about what I can stir it into next.
These no bake bars came together after one of those moments standing at the counter, spoon in hand, realizing I needed a quick dessert and had exactly zero interest in turning on the oven.
You only need a few ingredients and about 15 minutes to pull them off, but they hit all the right notes—sweet, spiced, creamy, and a little bit over the top in the best way.
I’ve played around with Biscoff in all kinds of snacks—like those Biscoff Rice Krispie Treats and the Biscoff Granola Bars when I want something a little more breakfast-friendly—but these bars are straight-up dessert. No cereal, no oats, just buttery cookie crumbs and a generous swirl of cookie butter in both layers.
They’re perfect for last-minute get-togethers, movie nights, or when you want a treat that looks like you put in more effort than you actually did.
Why You’ll Love Biscoff Bars
- Fast & fuss-free – You only need about 15 minutes of active time, and no oven, which makes this perfect for busy schedules or warm-weather baking.
- Fewer dishes to clean – Everything comes together in one saucepan and one bowl, so the cleanup is just as easy as the prep.
- Great for make-ahead – The bars need to chill to set anyway, which makes them perfect for prepping the night before.
- No specialty tools – No food processor, mixer, or fancy pans required—just a saucepan, a spoon, and a baking dish.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Butter – I always use unsalted in baking
- Creamy Biscoff Spread
- Vanilla Extract
- Biscoff Cookies
- Powdered Sugar
For the Topping
- Milk Chocolate Chips
- Creamy Biscoff Spread
How To Make No Bake Biscoff Bars
- Prep your pan – Line a 9×9-inch baking dish with foil or parchment to make the bars easy to lift and slice later.
- Melt the base mixture – In a saucepan, heat the butter and Biscoff spread together over low heat, stirring until smooth and combined.
- Stir in the dry ingredients – Remove from heat and mix in the vanilla, crushed Biscoff cookies, and powdered sugar until everything is evenly coated.
- Press into the pan – Spread the cookie mixture into your prepared dish and gently press it into an even layer.
- Make the topping – In a microwave-safe bowl, melt the chocolate chips with more Biscoff spread until smooth.
- Finish with the topping – Pour the chocolate mixture over the base and smooth it out with a spatula.
- Chill to set – Refrigerate the bars until firm enough to slice, about 1–2 hours depending on your fridge.
- Cut & serve – Once set, lift the bars from the pan, slice into squares, and enjoy!
Recipe Tips & Tricks
- Crush cookies by hand or bag – A zip-top bag and rolling pin work great if you don’t want to pull out the food processor. Aim for fine crumbs with some small pieces for texture.
- Adjust the sweetness – If you’re using milk chocolate on top but prefer a richer bite, try swapping in semisweet or dark chocolate chips.
- Chill before slicing – Don’t rush this part. Letting the bars fully set in the fridge gives you cleaner cuts and better structure.
- Line the pan for easy cleanup – Foil or parchment with an overhang makes it simple to lift the bars out in one go.
- Add a little crunch – Mix in some chopped nuts or crushed pretzels to the base for extra texture and a salty-sweet twist.
- Make a bigger batch – Double the recipe and use a 9×13 pan if you’re feeding a crowd—these bars disappear fast.
You can! Slice them first, then layer with parchment in an airtight container. Freeze for up to 2 months and thaw in the fridge before serving.
Yes, they should be stored in the fridge to keep the layers firm. Let them sit at room temperature for a few minutes before serving for the best texture.
More Easy No Bake Desserts
No Bake Biscoff Bars
Ingredients
- 1 cup butter
- 1 cup Creamy Biscoff Spread
- 2 teaspoons vanilla extract
- 8 oz package Biscoff cookies, crushed
- 2 cups powdered sugar
Topping
- 1 1/4 cup milk chocolate chips
- 1/4 cup Creamy Biscoff Spread
Instructions
- Line a 9×9 inch baking dish with foil. You can use a 13×9 pan for thinner bars.
- In a sauce pan melt together butter and Biscoff Spread. Stirring constantly until smooth.1 cup butter, 1 cup Creamy Biscoff Spread
- Remove from the heat and stir in the vanilla, crushed Biscoff cookies and powdered sugar. Stir until well combined.8 oz package Biscoff cookies, 2 cups powdered sugar, 2 teaspoons vanilla extract
- Spread into the bottom of the prepared dish.
- In a microwave safe bowl melt together chocolate chips and Biscoff spread. Pour over bottom layer.1 1/4 cup milk chocolate chips, 1/4 cup Creamy Biscoff Spread
- Place in the fridge for about 20 minutes or until completely set.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I would eat the entire pan! I love Katrina’s book and these are going to happen, stat. They sound so, so good!
Erin, I love no bake treats. This looks so good, and so pretty, too! I love Biscoff cookies!
Hooray! I am so honored!! Thank you. Seriously how do I have such awesome friends?!!
I am finally branching out into baking and items like this are perfect for helping me get my feet wet!
I agree – this year went by WAY too fast. Scary! I love easy treats like this to bake for the holidays. I’m keeping it simple this year! Biscoff is my fave 🙂
I’m glad these aren’t in front of me…I would gobble them all up
I have this cookbook on my Christmas list.
Hi! Question– do you measure the cookies, then crush them, or crush them first then measure 2 cups? Approximately how many cookies do you need?
Thanks!
Natalie – It is pretty much the whole package of Biscoff Cookies. I measured after they were crushed though. Enjoy!
I really wanted to love these bars, but the end result was disappointing. I followed the recipe 100% and my bars looked exactly like the photo.I think the misstep was the powdered sugar in the recipe. They are extremely sweet almost not edible. The flavor of the powdered sugar takes over and taints the delicious flavor of the Biscoff. The texture is crumbly, crystallized sugar not soft and creamy like a peanut butter cup which is what I was expecting. This recipe is a waste of Biscoff which tastes so much butter straight out of the jar. I like the idea of Biscoff Bars, but this recipe needs to be reinvented.
I am sorry this recipe didn’t work out for you. I took it straight out of a cookbook that I know was tested many times. My husbands co-workers and my family all loved the recipe. If it was too sweet for you, maybe you could reduce the sugar next time to come up with something more to your liking. Thanks!