Biscoff Toffee Crunch Bars are thick chewy bars filled with the deliciousness of Biscoff butter, chocolate chunks, and crunchy toffee bits. Topped with Biscoff icing these bars are irresistible!
Why you'll love this recipe
- This is a chewy, dense bar full of Biscoff spice flavor and toffee crunch.
- These bars have Biscoff icing (that dries beautifully for mailing) sprinkled with toffee bits.
- The bars maintain their freshness for at least a week
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).
If nut allergies keep you from using packaged toffee (Heath baking bits) which contains almonds, home made toffee bits are very easy to make. Try my recipe for nut-free toffee bits.
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- 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. 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 prepared 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.
Storage
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.
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Biscoff Toffee Crunch Bars with Biscoff Icing
Ingredients
Batter
- 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
Icing
- ¼ cup Biscoff cookie butter
- 2 cups confectioners sugar
- ¼ cup + 1 tablespoon milk
- 1 teaspoon vanilla extract
- ⅓ cup toffee bits
Instructions
Bars
- Preheat oven to 350 degrees F. Using 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 spray over the parchment as well.
- 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 prepared 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 wire rack. Cool completely before icing.
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.
- 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.
Notes
Nutrition
First Published: March 14, 2013. Last Updated: July 26, 2023. Updated for better reader experience.
Shayla
These sound amazing. I appreciate the shelf life also. I love Biscoff. I miss ATA. I was looking for a recipe to use up my Biscoff. For some reason, I feel wrong just eating it out of the jar. Stupid guilt. I will make these.
themondaybox
Shayla, together we can form the guilt-free-closet- Biscoff-with-a-spoon-eaters club! 🙂 I hope you do leave enough in the jar to make these. They are chewy, full of Biscoff flavor, and delicious!
beyondfrosting
Oh yum!! These sound amazing!
themondaybox
Thanks, Julianne! I am addicted to Biscoff and am so happy with how this recipe turned out; chewy and full of cookie butter flavor!
Laurel Heard
I absolutely love reading your posts. At minimum they bring a smile to my lips. More often I find myself chuckling out loud and that's before I even get to your fabulous recipes. Mazel Tov on developing your own creation. It looks like a winning recipe.I'm not familiar with biscoff cookie butter, what is it and where do you buy it? If we don't get to talk soon I just want to wish you and the family and very Joyous Pesach !!!!
-Laurel
themondaybox
Thanks, Laurel! I really appreciate your ongoing support.:)
Cookie butter is addictive so be sure you want to go there. If you are feeling daring, it is in the peanut butter aisle at all the supermarkets with the brand name Biscoff and also at Trader Joe's (Trader Joe's won brand). Happy Passover to you and the "kids"!
Jen
These look amazing, I've not heard of biscoff before don't think they sell it here, I'm off to google it now and see if I can find something similar here in the UK.
themondaybox
Jen, Biscoff is a cookie butter spread from Belgium. It is made from speculoos cookies. It is very popular in the Netherlands and Belgium and now in the US. A blogging friend in France told me she can't get the cookie butter but she can get the cookies. Google or search pinterest for "make your own cookie butter" and you will find lots of easy recipes! Good luck! Let me know how it turns out.
JulieD
I love biscoff anything...woah these look fantastic!!
themondaybox
Thanks, Julie! Good to meet a fellow biscoff fan.:) I love the stuff.
Sally
Wow wow wow!! Biscoff and toffee are two of my favorite things!! 🙂 One of these would go wonderfully with my coffee right about now...
themondaybox
Biscoff and/or toffee seem to be in most of my recipes, Sally! One (or more) of these bars goes quite well with coffee....or tear, or milk, or another cookie bar. 🙂
Tina @ Tina's Chic
These sound delicious! Definitely pinning your recipe to make one day. 🙂
themondaybox
Thanks, Tina! When you bake them, let me know what you think. I hope you'll become addicted. 🙂
Madonna/aka/Ms. Lemon
These look tempting.
themondaybox
Thanks, Madonna. 🙂 Maybe you'll be tempted into making some. I find them addicting!