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Gooey Biscoff Crumb Bars

Indulge in Gooey Biscoff Crumb Bars You Can't Resist

Experience the indulgence of Gooey Biscoff Crumb Bars with layers of chewy cookie, melty Biscoff spread, and crunchy topping.
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Prep Time 20 minutes
Cook Time 27 minutes
Cooling Time 15 minutes
Total Time 1 hour 2 minutes
Servings: 9 slices
Course: Desserts
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crumb Topping
  • 1 cup Sugar can use coconut sugar for a healthier option.
  • 1/2 cup Brown Sugar light or dark can be used interchangeably.
  • 1 cup Flour all-purpose flour is preferred, but whole wheat can add heartiness.
  • 1 teaspoon Cinnamon omit for a more neutral taste.
  • 1/4 teaspoon Salt sea salt can enhance flavor.
  • 1/2 cup Butter (softened) margarine can substitute.
For the Cookie Base
  • 1/2 cup Butter (unsalted, softened) use plant-based butter for a dairy-free option.
  • 1/2 cup Sugar a sugar alternative works if desired.
  • 1/2 cup Brown Sugar for extra moisture and caramel notes.
  • 1 teaspoon Vanilla using vanilla extract yields the best results.
  • 1 large Egg flax egg or applesauce can replace it for vegan diets.
  • 1 cup Flour a gluten-free flour mix can substitute.
  • 1/4 teaspoon Salt consider omitting in low-sodium diets.
  • 1 teaspoon Baking Powder provides lift.
  • 1/2 teaspoon Baking Soda helps with browning.
  • 1/2 teaspoon Cream of Tartar can be omitted, though it may affect texture.
  • 1 tablespoon Cornstarch ensures a tender texture.
  • 1/2 cup Biscoff Spread cookie butter is a good substitute.
  • 1 cup Mini Marshmallows marshmallow fluff can be used instead.

Equipment

  • 8x8-inch baking pan
  • Mixing Bowls
  • Spatula
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, blend together granulated sugar, brown sugar, flour, cinnamon, and salt until combined. Add softened butter and mix until it resembles coarse crumbs.
  2. Preheat your oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper. Cream together softened butter, granulated sugar, and brown sugar until smooth and fluffy.
  3. Incorporate the egg and vanilla extract into the creamed mixture until well blended. In a separate bowl, whisk together flour, salt, baking powder, baking soda, cream of tartar, and cornstarch. Gradually add to wet mixture, mixing until just combined.
  4. Press the cookie dough evenly into the prepared baking pan and bake for about 12 minutes, or until the edges start turning golden.
  5. Microwave the Biscoff spread for 20-30 seconds until melted. Once the base is partially baked, pour the Biscoff spread evenly over the warm cookie layer.
  6. Sprinkle mini marshmallows over the Biscoff spread, then evenly distribute the crumb topping over the marshmallows. Drizzle extra Biscoff spread on top.
  7. Return to the oven and bake for an additional 12-15 minutes, keeping a close watch until the marshmallows are lightly browned and the topping looks set.
  8. Allow to cool in the pan on a wire rack before slicing into squares.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Store leftover bars in an airtight container at room temperature for up to 3 days.

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