Triple Layered Biscoff
Cookie Bars
Three layers of soft buttery cookie dough
with three layers of Biscoff for the thickest
most biscoffy cookie bar you’ve ever seen.
We’re using all of the biscoff in these, with
a layer of Biscoff biscuits for a little bit of
crunch, a layer of frozen biscoff for that
gooey centre and melted biscoff spread for
the top.
My recipe is egg free and can also be made
without dairy for a fully vegan treat.
Triple Layered Biscoff Cookie Bars
We start by making the soft buttery cookie
dough with added white chocolate chips for
extra gooeyness. For our first layer of
biscoff we are using biscoff biscuits which
are then covered with our second layer of
cookie dough. The next layer is a slab of
frozen biscoff which melts whilst baking
for that incredible centre. Our third layer of
cookie dough is then pressed on top before
being baked until golden. Once cooled we
cover with melted biscoff spread and
crushed biscoff biscuits.
Recipe
Triple Layered Biscoff
Cookie Bars
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Author: recipebyrosie
Three layers of soft buttery cookie
dough with three layers of Biscoff for
the thickest most biscoffy cookie bar
you’ve ever seen.
INGREDIENTS
Cookie
100g caster sugar
100g light brown sugar
130 g dairy free / dairy butter,
melted
40 g dairy free/dairy greek style
yoghurt
1 tsp vanilla extract
220 g plain flour
1/4 tsp bicarbonate soda
100g dairy / dairy free white choc
chips
Filling + Topping
8 biscoff biscuits (plus a couple
more for final topping)
250g biscoff spread, melted
INSTRUCTIONS
Instructions
1. Line a 15cm square baking tin with
baking paper.
2. Melt 150g of biscoff (approx 20
seconds in the microwave) and pour
this into the tin. Put this into the
freezer whilst you make the cookie.
3. Cream together the butter and
sugar.
4. Add in the yoghurt and extract mix until combined.
5. Add in the dry ingredients - mix
until just combined (do not overmix!).
6. Fold in the white chocolate chips.
7. Line a 15cm baking tin and gently
press 1/3 of the cookie dough into
the pan.
8. Cover with 8 biscoff biscuits
before pressing the next 1/3 of
cookie dough on top.
9. Remove your biscoff slab from the
freezer and place ontop.
10. Press the final 1/3 of cookie
dough on top and then put into the
fridge to chill for 30 minutes.
11. Preheat oven to 170 degrees C
fan and bake for 20-30 minutes, or
until golden.
12. Cool in the pan and then cover
with the remaining biscoff spread
and crushed biscoff biscuits!