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Gooey Biscoff Crumb Bars

Irresistibly Gooey Biscoff Crumb Bars You Must Try Now

Indulge in these Gooey Biscoff Crumb Bars, featuring a luscious cookie base topped with Biscoff spread and marshmallows, perfect for any sweet craving.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 16 bars
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Granulated Sugar can substitute with coconut sugar
  • 1/2 cup Brown Sugar can swap with more granulated sugar
  • 2 cups Flour all-purpose or gluten-free
  • 1 teaspoon Cinnamon optional
  • 1/2 teaspoon Salt essential for flavor
  • 1/2 cup Unsalted Butter or coconut oil for dairy-free
  • 1 large Egg or flax egg for vegan option
  • 1 teaspoon Vanilla Extract pure extract is best
For the Topping
  • 1 cup Biscoff Spread or other cookie butters
  • 2 cups Mini Marshmallows or marshmallow fluff
  • 1 cup Crumb Topping made from base ingredients
For Leavening (if needed)
  • 1 teaspoon Cream of Tartar
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 cup Cornstarch

Equipment

  • Baking pan
  • mixing bowls
  • Electric mixer
  • spatula

Method
 

Prepare the Crumb Topping
  1. In a medium bowl, combine granulated sugar, brown sugar, flour, cinnamon, and salt. Mix in softened unsalted butter until crumbly.
Preheat and Prepare the Pan
  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
Make the Cookie Base
  1. In a large mixing bowl, beat together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
Incorporate Eggs and Vanilla
  1. Add in the egg and vanilla extract, mixing until smooth and creamy.
Combine Dry Ingredients
  1. Gradually add the flour mixture to the wet ingredients and mix until just combined.
Bake the Cookie Base
  1. Press the dough into the bottom of the pan and bake for 12 minutes until edges are lightly golden.
Spread Biscoff and Add Marshmallows
  1. Remove from oven, let cool for 5 minutes, then spread warmed Biscoff spread over the base and top with mini marshmallows.
Top with Crumb Topping
  1. Sprinkle the crumb topping over the marshmallows, and drizzle with more Biscoff spread if desired.
Final Bake
  1. Return to the oven and bake for another 12-15 minutes until marshmallows are puffed and golden.
Cool and Slice
  1. Cool for at least 30 minutes, drizzle with Biscoff spread, lift out using parchment, and slice into squares.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 100mgFiber: 1gSugar: 15gIron: 2mg

Notes

Ensure the base is baked properly for the right texture. Allow to cool completely before cutting for cleaner edges.

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