I am wiggling in my seat excited to share this recipe with you. This is a chewy bar full of Biscoff flavor and toffee crunch. It even has Biscoff icing (that dries beautifully for mailing) sprinkled with toffee bits. It maintains its freshness for at least a week when stored at room temperature in an airtight container. All of these things are enough to make me happy to share the recipe, but there is something more.
This recipe is a first for me. I developed it myself. I have tweaked recipes before (add a different chip here, change the flavoring there), but I have never changed so many things in an original recipe that it no longer looks or tastes anything like the original.
I was looking for a blondie with as long a shelf life as possible, when I came across a recipe in Martha Stewart’s Cookies. After trying it though, I thought long shelf life was the only thing it had going for it. It was a little too cakey and didn’t have the bite I was after. It was also so loaded with different chips and marshmallows that you might as well just grab a handful of chips and munch on that. There is nothing wrong with such munching but it wasn’t what I was looking for.
Then something started happening to me. I started dreaming about bar cookies and waking up in the middle of the night with ideas. I do realize many people would seek psychiatric help for such conditions. I prefer to believe that I was finally turning into a “real” baker albeit a sleep deprived one.
The first taste I took of these bars amazed me. Mostly, because they are exactly what I was trying for. They are perfectly dense and chewy and full of Biscoff flavor. The icing was so good that I ended up eating the left overs with a spoon. I literally held my breath and paced, waiting to see if the icing would dry solid for mailing. It did!
If you or someone you love is a Biscoff fan, I highly recommend that you bake a pan of Biscoff Toffee Crunch Bars. Drizzle on the icing or spread it over the whole top (it’s that good). Sprinkle on toffee bits and get ready for bliss. If nut allergies keep you from using packaged toffee (Heath baking bits) which contains almonds, home made toffee bits are very easy to make. You can find my recipe for nut-free toffee bits here.
Biscoff Toffee Crunch Bars with Biscoff Icing
Inspired by Martha Stewart’s Rocky Ledge Bars
Makes one 9”x 13” pan (24 2” square bars)
2 ¼ cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon salt
½ cup Biscoff cookie butter ( smooth or crunchy)
¼ cup unsalted butter, room temperature
1 ½ cups dark brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
1 cup toffee bits
1 cup chocolate chips (I used a combination of dark and semi-sweet)
¼ cup Biscoff cookie butter
2 cups confectioners sugar
¼ cup + 1 tablespoon milk
1 teaspoon vanilla extract
1/3 cup toffee bits
Making the batter:
- Preheat oven to 350 degrees F. Using butter or non-stick spray, lightly grease a
9” x 13” baking pan. Line the pan with parchment paper with a 2” overhang on
long sides of the pan. Lightly grease the parchment inside the pan.
- In a medium bowl, whisk together the flour, baking powder cinnamon and salt.
- In the bowl of an electric mixer, cream together the Biscoff cookie butter, butter, and brown sugar until combined. Add the eggs and vanilla. Beat until fluffy (about 3 minutes).
- Mix in the flour mixture until combined.
- Stir in the toffee bits and chocolate chips.
- Use a spatula to evenly spread the batter into the pan.
- Bake for 25-30 minutes or until the top is golden and a toothpick inserted into the middle of the cake comes out clean.
- Cool in pan for about 20 minutes then run a knife along the edges touching the pan and use the parchment overhangs to lift the bars out of the pan onto a baking sheet.
- Refrigerate for at least 30 minutes.
Making the icing:
- In the bowl of an electric mixer combine Biscoff cookie butter, confectioners sugar, ¼ cup milk, and vanilla. Beat until smooth. Add additional milk to thin the icing if it is too thick.
Icing the bars:
- When ready to ice, remove from refrigerator, remove the parchment and place on top of wax paper on a counter or cutting board.
- Drizzle or spread icing then immediately sprinkle with toffee bits.
- Allow icing to set for at least 1 hour, then move onto cutting board and slice.
- Allow icing to harden completely before storing. Store bars at room temperature in between layers of wax paper in an air tight container or wrapped in plastic wrap inside an air tight container for up to one week.
Packing tips: .Wrap bars individually in plastic wrap then place in an air tight container or zip lock bag for mailing.