Biscoff and Biscoff is for me. This recipe is brought to you by the letter B, because these bad boys are the best Biscoff bars you'll not-bake ever. I was crunched for time this week, so this is what I whipped up for the Chicago Food Swap. Based on how fast these bars disappeared, I don't think anyone minded that I did not toil in the kitchen over this dreamy dessert.
In fact, these Biscoff Bars come together in less than 15 minutes. I made them while I cooked dinner and watched the Olympics Friday night. Then, I let them set up in the fridge overnight and sliced them into generous squares Saturday morning.
If you've never had Biscoff spread, you're missing out. It's a creamy spread made by pulverizing speculoos cookies (the kind you get on airplanes - not too sweet but definitely a treat). So you start with the creamy Biscoff spread, then add melted butter and powdered sugar. Next, the crunch of graham cracker crumbs adds texture to the treat before a thick dark-chocolate ganache is leveled over the layer. The ganache holds the whole concoction together.
A world to the wise: Use a very sharp, large knife to cut your slab of Biscoff bar into smaller portions. If you want to make bite-sized portions, tip the squares onto their side and slice the ganache from that angle to try to mitigate the crumbling of the Biscoff layer. Or just eat faster. Both work.
Oh Baby! No-Bake Biscoff Bars
2 cups powdered sugar
2 cups finely ground graham cracker crumbs (I used the food processor)
1 cup melted unsalted butter
1 cup Biscoff spread
1 1/2 large dark chocolate bars (mine were 14 ounces apiece)
4 Tablespoons Biscoff spread
In a large bowl, mix together the powdered sugar and graham cracker crumbs. In a separate small bowl, mix the butter and cup of Biscoff, then pour over the dry ingredients and mix to combine.
Press the crust into a 9x9 pan that's lined with parchment paper for ease of removal later. I used a pastry roller for this, but your fingers will do the same task.
Next, break the chocolate bar into chunks around the size of a quarter. Place in a small microwave-proof bowl and cover with the 4 Tablespoons of Biscoff. Microwave in 30-second segments, stirring in between, until smooth. Pour this chocolately goodness over the Biscoff layer and use an offset spatula to smooth over.
Allow to set for at least an hour before cutting. I refrigerated the pan overnight, then used the parchment paper to lift the hunk o' goodness out of the pan and onto a cutting board where I cut it with my sharpest chef's knife.