Biscoff Cookie Butter Bars : Biscoff cookies, cookie butter, chocolate chips and whipped cream ! Is there anything not to like ? On the top of all that it is an easy, no bake recipe !
We discovered Biscoff cookie butter while visiting Netherlands and tried both creamy and crunchy version. It reminded us of peanut butter and Nutella because of it’s texture.
We had it at room temperature, for breakfast, served with waffles but both of us finished our breakfast grabbing cookie butter from jar, making plans to buy several jars to take home. And we did.
Foodie side of me started to make grand plans for Biscoff Cookie Butter Bars.
From the very start, I though of making no bake cookie butter bars by finely crushing Lotus Biscoff cookies combined with unsalted butter to have solid base for chocolate chip and whipping cream layer.
By melting it all together in a pot or microwave safe bowl, you get great semi sweet ganache to pour over biscoff cookie layer.
The last layer is made of whipped cream and biscoff spread mixture. Since some whipped cream was left I added a table spoon on the top and dusted with cocoa powder. Heaven !
If you are speculoos cookie butter fan, here are some desserts we make quite often when the air smells like autumn and we get ready for cold days, to be wrapped in cozy blankets :
What is cookie butter aka Biscoff spread ?
If cookie butter is new to you, let me say you’ll love it at first spoon: it’s ground spice cookies creamy spread and can easily replace any other spread you have with your pancakes, waffles or crepes.
Here is our version of this beautiful spread:
You can easily top your favourite cookie with it and enjoy extra biscoff flavours.
How to store cookie butter ?
Since we have quite hot weather during summer, we keep the jar in the fridge. Before enjoying it, I leave it at room temperature to spread it easier.
If I leave it at room temperature while the heat is on, an oily layer appears on the butter top and it’s not exactly inviting. During other seasons, we keep the butter at room temperature and, once opened, it lasts for a year.
Before you scroll down to the recipe, I would just add some tips for these Biscoff Cookie Butter Bars but for the other desserts made with cookie butter spread as well: it is sweet.
Whatever you create with speculoos cookie butter is great but we avoid milk chocolate. It could easily make your dessert too rich. That is why I cook it with semi sweet or bitter chocolate.
Once your no bake dessert is done, please have in mind it needs some time to refrigerate.
Generally speaking, the best way to store the bars is in the fridge especially if you keep the whole batch in one piece and cut as needed. I used warmed knife blade to cut these bars …. it’s so much easier to do it and the bars look much more tasty when serving …
Also, we added some extra whipped cream aside when serving this dessert and loved it that way very much.
Store Biscoff Cookie Butter Bars in airtight container for four days.
All cookie butter desserts ( Speculoos ( aka Biscoff ) Cream Cheese Buns, Speculoos ( aka Biscoff ) Bread with Almonds, Cookie Butter Rice Krispies No Bake Bars ) freeze well.
Once you thaw them, let them rest at room temperature to reach room temperature.
Biscoff Cookie Butter Bars
Biscoff Cookie Butter Bars : Biscoff cookies, chocolate and cokie buttter no bake bars are simply irresistible and so easy to make !
- 2 packages Lotus Biscoff cookies ( 64 cookies )
- 12 Tbsp unsalted butter, room temperature
- 2/3 cup heavy whipping cream
- 2/3 cup semi sweet chocolate chips
- 1 1/3 cup cookie butter
- 1 cup whipped cream
- Whipped cream, to taste
- Cocoa powder to sprinkle, to taste
Cover 7 x 7 inches brownie pan with foil and leave aside.
Finely crush 2 packages of Biscoff cookies and combine with butter.
Using your fingers, press the cookies dough on the bottom of a pan and freeze for 20 minutes.
In medium sized pan, melt chocolate chips and whipping cream to get thick ganache. Leave to cool to room temperature.
Spread ganache over the cookie crust and leave in the fridge to set.
In a medium sized bowl, mix cookie butter with whipped cream to get smooth cream.
Gently spread it over cooled ganache.
If any whipped cream remained, garnish the bars with it and dust with cocoa powder.
Cut to 16 bars and serve.