My undying love for Biscoff cookie butter is no secret. It’s a staple in my baking arsenal. Brown Butter Biscoff Rice Krispie Treats, Brown Butter Biscoff Snickerdoodles, Biscoff Pumpkin Pie, and No-Churn Biscoff Ice Cream are a few of my all-time favourite desserts. It’s a great addition to almost any sweet treat.
Biscoff Caramel Cookie Bars, a newcomer to the market, have quickly become a fan favourite. The bars begin with a layer of Biscoff oatmeal cookie dough, are topped with salted caramel sauce and finish with another layer of the same cookie dough. Sprinkle with flaky sea salt and bake until golden brown.
The salted caramel sauce gives the bars a sweet, chewy, and gooey texture. That’s PERFECT!! It’s cookie butter, oatmeal and caramel.
These cookie bars are made for the office potluck. Bring them to the next get-together you’re attending. You will have an empty pan when you get home. These bars are out of this world.
Ingredients of a Cookie Bar
- For the flour, regular all-purpose flour should be used, and it should never be packed. I sift, spoon, and then use a knife to level off the flour in the measuring cup.
- When it comes to oats, I only use the old-fashioned kind, never the quick kind.
- Fresh baking soda is essential.
- The perfect breakfast is cinnamon toast with cookie butter and oats.
- The bars, and the topping, need sea salt.
- Be sure to use unsalted butter that has been brought to room temperature.
- I recommend Biscoff cookie butter, but Trader Joe’s also carries a good product.
- To make soft, sweet bars, brown sugar is essential.
- Occasionally, I’ll throw in some granulated sugar.
- Eggs, act as a binder and a source of moisture for the finished bars.
- I love vanilla so much that I add 1 tablespoon of vanilla extract to everything.
- You can use store-bought or homemade salted caramel sauce; I prefer homemade. Trader Joe’s bottled sauce is my favourite.
Biscoff Caramel Cookie Bars: An Instructional Guide
- Prepare a 9-by-13-inch baking dish with nonstick spray and place it in a preheated oven.
- The dry ingredients should be mixed together in a large bowl and set aside.
- Cream the butter, cookie butter, and sugars together in the bowl of a stand mixer until light and fluffy. Combine the eggs and vanilla extract.
- Mix in the dry ingredients until they are barely visible. Halve the dough’s ingredients. Put half of the dough into the pan and press down. Put in the oven and set the timer for 12 minutes.
- Take the pan out of the oven and evenly spread the salted caramel sauce over the cookie base. Spread the remaining dough on top. A spatula will work for spreading it around a bit. Next, press the dough onto the caramel by lightly spraying your hands with nonstick cooking spray or getting them a little damp. Lightly flatten the dough to ensure uniform thickness.
- Return the pan to the oven and bake for another 24 minutes to 30 minutes, or until the bars are golden. Sprinkle with flaky sea salt once it has been removed from the oven.
How to Serve
The caramel needs time to harden, so wait to cut the bars until they have cooled completely. They’ll be a disaster to try to cut into while still hot. Definitely WORTH the wait, I know.
When the bars have cooled, cut them into squares with a sharp knife. You can eat them as-is, or with some vanilla ice cream (or your preferred ice cream) and salted caramel sauce, for an extra special treat. What a perfect ending to a meal!
Storing Tips
Once the bars have cooled, you can keep them in an airtight container for up to four days at room temperature.
The bars can be frozen for up to two months in a freezer-safe container or bag. It’s always a pleasant surprise when I find a bar in the freezer.
