Indulge in the perfect harmony of spiced caramel and creamy sweetness with these No-Bake Biscoff & White Chocolate Bars. Combining the rich flavors of Lotus Biscoff biscuits and spread with the smoothness of white chocolate, this treat offers a delightful crunch and melt-in-your-mouth experience.

Ideal for gatherings, afternoon teas, or a simple family dessert, these bars are not only delicious but also incredibly easy to prepare. With no baking required, it’s a hassle-free recipe that delivers a decadent dessert every time.

Ingredients

(Makes one 20 cm × 20 cm tray — about 16 bars)

250g Lotus Biscoff biscuits, crushed
125g unsalted butter, melted
½ cup sweetened condensed milk
200g white chocolate, chopped
1 tsp vanilla extract
Pinch of salt
100g Lotus Biscoff spread (plus extra for swirling on top)
Optional: extra crushed biscuits or white chocolate chips for topping

Preparation

1: Prepare the Base

Line a 20 cm × 20 cm square baking tin with baking paper, ensuring there’s an overhang on the sides for easy removal later.

Crush the Biscoff biscuits into fine crumbs using a food processor or by placing them in a sealed plastic bag and bashing with a rolling pin.
In a large mixing bowl, combine the crushed biscuits and melted butter. Mix until the crumbs are fully coated and resemble wet sand.
Press the mixture firmly into the prepared tin, creating an even layer. Refrigerate for about 30 minutes to set.

2: Prepare the Filling

In a saucepan over low heat, combine the white chocolate, sweetened condensed milk, Biscoff spread, vanilla extract, and a pinch of salt. Stir continuously until the mixture is smooth and well combined.
Pour the filling over the chilled biscuit base, spreading it evenly with a spatula.
If desired, melt additional Biscoff spread and drizzle over the top, creating a swirl pattern using a toothpick or skewer.

Sprinkle extra crushed biscuits or white chocolate chips on top for added texture and flavor.
Refrigerate the tray for at least 2 hours, or until the filling is firm to the touch.

3: Serve

Remove the tray from the refrigerator and let it sit at room temperature for about 10 minutes to make slicing easier.

Lift the set mixture out of the tin using the overhanging baking paper and place it on a cutting board.
Cut into 16 equal bars using a sharp knife, wiping the blade clean between cuts for neat slices.
Serve chilled or at room temperature, depending on your preference.

Variations

Chocolate Drizzle: Drizzle the top with melted dark or milk chocolate before refrigerating to create a layered flavour contrast and elegant finish.
Crunchy Layer: Add ½ cup of chopped roasted almonds, pecans, or toasted hazelnuts to the base mixture for added crunch.
Marbled Top: Swirl both Biscoff spread and melted white chocolate on top for a beautiful marbled effect before chilling.

Cookie Dough Version: Fold in ½ cup mini white chocolate chips and chunks of Biscoff biscuits into the white chocolate mixture to mimic cookie dough texture.
Spiced Kick: Add ¼ tsp ground cinnamon or mixed spice to the base for a deeper flavour profile that complements the caramel notes of Biscoff.
Vegan-Friendly: Use vegan butter, dairy-free condensed milk, and vegan white chocolate. Make sure your Biscoff biscuits and spread are certified vegan (many varieties are).

Frozen Dessert Bites: Freeze the bars and serve straight from the freezer for a firmer, ice cream bar-like treat — especially refreshing in summer.
Layered Bars: Spread a thin layer of melted Biscoff spread between the biscuit base and white chocolate topping for an extra gooey centre.

Cooking Note

This is a no-bake recipe, so while there’s no oven involved, chilling time is crucial. The mixture sets firm thanks to the combination of melted white chocolate, condensed milk, and Biscoff spread, so be sure to allow at least 2 hours in the fridge for best results.

To ensure clean slices, let the traybake sit at room temperature for 10 minutes before cutting, and use a hot, dry knife for each slice.

Crushing the biscuits finely ensures a firm base, but leaving some larger chunks adds a pleasant texture contrast.

Serving Suggestions

Serve chilled with coffee or tea as an afternoon treat.
Cut into small squares and include on a dessert platter or party tray.

Pack into lunchboxes (best with an ice pack) for a sweet surprise.
Serve with a scoop of vanilla ice cream for an indulgent dessert.
Wrap individual bars in parchment paper and tie with ribbon for homemade edible gifts.

Tips

Use quality white chocolate for the best flavor and texture.
Avoid overheating the white chocolate to prevent it from seizing.
Press the base firmly to ensure it holds together well once set.

Store in the fridge in an airtight container for up to 7 days.
Freeze individual bars for up to 1 month. Defrost in the fridge overnight.
For a smoother top finish, tap the tray gently on the bench to settle the topping.

⏱️ Prep Time & Total Time

Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: ~2 hours 20 minutes

Nutritional Information (Per bar, approximately)

Calories: 310 kcal
Protein: 3 g
Fat: 18 g
Saturated Fat: 10 g
Carbohydrates: 35 g
Sugar: 25 g
Sodium: 80 mg

Note: Nutritional values are estimates and may vary based on specific ingredients used.

FAQs

Q: Can I use other types of biscuits?
A: Yes, you can substitute Biscoff biscuits with graham crackers, digestive biscuits, or any other spiced biscuits.

Q: Is it necessary to refrigerate the bars?
A: Refrigeration helps set the bars firmly, making them easier to slice and serve.

Q: Can I make this recipe gluten-free?
A: Absolutely! Use gluten-free biscuits and ensure all other ingredients are certified gluten-free.

Conclusion

These No-Bake Biscoff & White Chocolate Bars are a delightful combination of textures and flavors, bringing together the crunch of biscuits, the creaminess of condensed milk, and the spiced sweetness of Biscoff spread. Easy to make and even easier to enjoy, it’s a perfect treat for any occasion.

No-Bake Biscoff & White Chocolate Bars

Author: Imili Johnson
Total Time: ~2 hours 20 minutes

Print Recipe

Ingredients

Scale

Ingredients

(Makes one 20 cm × 20 cm tray — about 16 bars)

250g Lotus Biscoff biscuits, crushed
125g unsalted butter, melted
½ cup sweetened condensed milk
200g white chocolate, chopped
1 tsp vanilla extract
Pinch of salt
100g Lotus Biscoff spread (plus extra for swirling on top)
Optional: extra crushed biscuits or white chocolate chips for topping

Instructions

Preparation

1: Prepare the Base

Line a 20 cm × 20 cm square baking tin with baking paper, ensuring there’s an overhang on the sides for easy removal later.

Crush the Biscoff biscuits into fine crumbs using a food processor or by placing them in a sealed plastic bag and bashing with a rolling pin.
In a large mixing bowl, combine the crushed biscuits and melted butter. Mix until the crumbs are fully coated and resemble wet sand.
Press the mixture firmly into the prepared tin, creating an even layer. Refrigerate for about 30 minutes to set.

2: Prepare the Filling

In a saucepan over low heat, combine the white chocolate, sweetened condensed milk, Biscoff spread, vanilla extract, and a pinch of salt. Stir continuously until the mixture is smooth and well combined.
Pour the filling over the chilled biscuit base, spreading it evenly with a spatula.
If desired, melt additional Biscoff spread and drizzle over the top, creating a swirl pattern using a toothpick or skewer.

Sprinkle extra crushed biscuits or white chocolate chips on top for added texture and flavor.
Refrigerate the tray for at least 2 hours, or until the filling is firm to the touch.

3: Serve

Remove the tray from the refrigerator and let it sit at room temperature for about 10 minutes to make slicing easier.

Lift the set mixture out of the tin using the overhanging baking paper and place it on a cutting board.
Cut into 16 equal bars using a sharp knife, wiping the blade clean between cuts for neat slices.
Serve chilled or at room temperature, depending on your preference.

Prep Time: 20 minutes
Chilling Time: 2 hours

Nutrition

Calories: 310 kcal
Sugar: 25 g
Sodium: 80 mg
Fat: 18 g
Protein: 3 g