Indulge in the decadent fusion of chocolate and Biscoff with these No-Bake Biscoff Brownie Bars. Combining the caramelized flavor of Biscoff spread with the richness of dark chocolate, these bars offer a delightful treat without the need for an oven. Perfect for satisfying sweet cravings or impressing guests, this recipe is both simple and scrumptious.
Ingredients
(Makes one 20 cm × 20 cm tray — about 16 bars)
Base:
- 200g plain sweet biscuits (e.g., Marie), finely crushed
- 2 tbsp cocoa powder
- 100g unsalted butter
- ½ cup Biscoff spread
- ¼ cup brown sugar
- ¼ cup sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of salt
Topping:
- 100g dark chocolate, chopped
- 1 tbsp Biscoff spread (for swirl)
- 1 tsp coconut oil or butter (optional, for shine)
Preparation
1: Prepare the Base
- Line a 20 cm × 20 cm square baking tin with baking paper, ensuring an overhang on the sides for easy removal.
- In a large mixing bowl, combine the crushed biscuits and cocoa powder.
- In a saucepan over low heat, melt the butter, Biscoff spread, and brown sugar, stirring until smooth.
- Remove from heat and stir in the condensed milk, vanilla extract, and salt until well combined.
- Pour the wet mixture into the dry ingredients and mix thoroughly until the crumbs are evenly coated.
- Press the mixture firmly into the prepared tin, smoothing the top with a spatula or the back of a spoon.
- Refrigerate for 30 minutes to set.
2: Prepare the Topping
- In a heatproof bowl, melt the dark chocolate and coconut oil (if using) over a saucepan of simmering water (double boiler method), stirring until smooth.
- Pour the melted chocolate over the chilled base, spreading evenly.
- Melt the Biscoff spread slightly and drizzle over the chocolate layer. Use a skewer or knife to create a swirl pattern.
- Refrigerate for at least 2 hours, or until fully set.
3: Serve
- Remove the slice from the tin using the overhanging baking paper.
- Cut into squares using a sharp knife, wiping the blade clean between cuts for neat slices.
- Serve chilled and enjoy!
Variations
- Crunchy Biscoff Biscuit Base
Replace half of the plain biscuits with crushed Lotus Biscoff cookies for added caramel flavor and a crunchy texture that amplifies the Biscoff experience. - Nutty Delight
Stir in ½ cup chopped roasted almonds or hazelnuts into the base mixture before pressing it into the tray. The nuts add a delightful crunch and a balanced contrast to the sweet richness. - Chocolate Biscoff Cheesecake Bars
Add a layer of no-bake cheesecake filling (cream cheese + whipped cream + sugar) between the base and the chocolate topping for a more indulgent, multi-textured bar. - Salted Biscoff Bars
Sprinkle a little sea salt flakes over the chocolate topping before it sets. This enhances the caramel tones of the Biscoff and gives a salted brownie-style contrast. - Gluten-Free Option
Use gluten-free biscuits in place of Marie biscuits for a coeliac-friendly treat. Biscoff spread contains wheat, but you can use a gluten-free cookie butter if needed. - Vegan Version
Use vegan butter, dairy-free condensed milk, and dark chocolate that is dairy-free to adapt this recipe for a vegan diet. - White Chocolate Topping
Substitute the dark chocolate with white chocolate for a sweeter topping. Add a drop of food coloring or swirl in extra Biscoff for a marbled effect. - Layered Biscoff Fudge Bars
Create a double layer by adding a second chocolate layer made with milk chocolate and peanut butter or another nut spread for contrast.
Storage
- Refrigeration:
Store the bars in an airtight container in the fridge for up to 7 days. This keeps the base firm and the chocolate topping intact, especially in warmer climates. - Freezing:
These bars freeze well. To freeze:- Cut into squares and place on a lined tray in a single layer.
- Once frozen solid, transfer to a zip-lock bag or airtight container with baking paper between layers to prevent sticking.
- Store in the freezer for up to 2 months.
- Thaw in the fridge overnight before serving. They may be slightly softer but still delicious.
- Room Temperature:
If your kitchen is cool (below 20°C), they can be left out for a few hours when serving. Avoid leaving them out too long in warm conditions, as the chocolate topping may melt and the base can soften.
Cooking Note
For a firmer base, ensure the biscuit crumbs are finely crushed and the mixture is well-pressed into the tin. Refrigerating the base before adding the topping helps maintain distinct layers.
Serving Suggestions
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
- Pair with a cup of coffee or tea for a delightful afternoon treat.
- Garnish with crushed Biscoff cookies or a sprinkle of sea salt for extra flavor and texture.
Tips
- For a gluten-free version, use gluten-free biscuits.
- Store bars in an airtight container in the refrigerator for up to a week.
- For a vegan adaptation, use plant-based butter and condensed milk alternatives.
⏱️ Prep Time & Total Time
- Prep Time: 20 minutes
- Chill Time: 2.5 hours
- Total Time: ~2 hours 50 minutes
Nutritional Information (Per bar, approximately)
- Calories: 210 kcal
- Protein: 2 g
- Fat: 12 g
- Saturated Fat: 6 g
- Carbohydrates: 24 g
- Sugar: 16 g
- Sodium: 80 mg
Note: Nutritional values are estimates and may vary based on specific ingredients used.
FAQs
Q: Can I use milk chocolate instead of dark chocolate for the topping?
A: Yes, milk chocolate can be used for a sweeter flavor profile.
Q: Is it necessary to add coconut oil or butter to the chocolate topping?
A: While optional, adding coconut oil or butter gives the chocolate a glossy finish and smoother texture.
Q: Can I freeze these bars?
A: Yes, wrap them tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
Conclusion
These No-Bake Biscoff Brownie Bars are a delightful combination of rich chocolate and spiced Biscoff, offering a no-fuss dessert that’s sure to impress. Perfect for any occasion, they’re a testament to the magic that happens when simple ingredients come together
Print
No-Bake Biscoff Brownie Bars : Rich, Fudgy, and Irresistibly Easy
- Total Time: ~2 hours 50 minutes
Ingredients
Scale
Ingredients
(Makes one 20 cm × 20 cm tray — about 16 bars)
Base:
- 200g plain sweet biscuits (e.g., Marie), finely crushed
- 2 tbsp cocoa powder
- 100g unsalted butter
- ½ cup Biscoff spread
- ¼ cup brown sugar
- ¼ cup sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of salt
Topping:
- 100g dark chocolate, chopped
- 1 tbsp Biscoff spread (for swirl)
- 1 tsp coconut oil or butter (optional, for shine)
Instructions
Preparation
Step 1: Prepare the Base
- Line a 20 cm × 20 cm square baking tin with baking paper, ensuring an overhang on the sides for easy removal.
- In a large mixing bowl, combine the crushed biscuits and cocoa powder.
- In a saucepan over low heat, melt the butter, Biscoff spread, and brown sugar, stirring until smooth.
- Remove from heat and stir in the condensed milk, vanilla extract, and salt until well combined.
- Pour the wet mixture into the dry ingredients and mix thoroughly until the crumbs are evenly coated.
- Press the mixture firmly into the prepared tin, smoothing the top with a spatula or the back of a spoon.
- Refrigerate for 30 minutes to set.
Step 2: Prepare the Topping
- In a heatproof bowl, melt the dark chocolate and coconut oil (if using) over a saucepan of simmering water (double boiler method), stirring until smooth.
- Pour the melted chocolate over the chilled base, spreading evenly.
- Melt the Biscoff spread slightly and drizzle over the chocolate layer. Use a skewer or knife to create a swirl pattern.
- Refrigerate for at least 2 hours, or until fully set.
Step 3: Serve
- Remove the slice from the tin using the overhanging baking paper.
- Cut into squares using a sharp knife, wiping the blade clean between cuts for neat slices.
- Serve chilled and enjoy!
- Prep Time: 20 minutes
- Chilling Time: 2.5 hours
Nutrition
- Calories: 210 kcal
- Sugar: 16 g
- Sodium: 80 mg
- Fat: 12 g
- Protein: 2 g