You are here: Home / brownies/blondies/bars / Biscoff Toffee Crunch Bars with Biscoff Icing

Biscoff Toffee Crunch Bars with Biscoff Icing

by 48 Comments

Jump to Recipe Print Recipe

Biscoff Toffee Crunch Bars with Biscoff Icing

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.

Biscoff Toffee Crunch Bars with Biscoff Icing

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.

Biscoff Toffee Crunch Bars with Biscoff Icing

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.

Biscoff Toffee Crunch Bars with Biscoff Icing

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.

Biscoff Toffee Crunch Bars with Biscoff Icing

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!

Biscoff Toffee Crunch Bars with Biscoff Icing

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 Bar with Biscoff Icing

Print

Biscoff Toffee Crunch Bars with Biscoff Icing

Adapted from Martha Stewart’s Rocky Ledge Bars
Makes 1 -9”x 13” pan (24 2” square bars)
Author Wendy Sondov themondaybox.com

Ingredients

  • 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 INGREDIENTS:
  • ¼ cup Biscoff cookie butter
  • 2 cups confectioners sugar
  • ¼ cup + 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1/3 cup toffee bits

Directions

  1. Preheat oven to 350 degrees F. Using butter or non-stick spray, lightly grease a
  2. ” 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.
  3. In a medium bowl, whisk together the flour, baking powder cinnamon and salt.
  4. 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).
  5. Mix in the flour mixture until combined.
  6. Stir in the toffee bits and chocolate chips.
  7. Use a spatula to evenly spread the batter into the pan.
  8. Bake for 25-30 minutes or until the top is golden and a toothpick inserted into the middle of the cake comes out clean.
  9. 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.
  10. Refrigerate for at least 30 minutes.
  11. 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.
  12. 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.
  13. Drizzle or spread icing then immediately sprinkle with toffee bits.
  14. Allow icing to set for at least 1 hour, then move onto cutting board and slice.
  15. 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

 Biscoff Toffee Crunch Bars with Biscoff Icing- chewy cookie butter blondie with chocolate chips and toffee bits with cookie butter icing! | The Monday Box

 

You might also like:

Raspberry Chocolate Chip BarsRaspberry Chocolate Chip Bars Coconut Milk Toffee BlondiesCoconut Milk Toffee Blondies

Comments

    • themondaybox says

      Jess, my friend, this is a warning. You may not want to try Biscoff. It is HIGHLY addictive. You will put it in baked goods. You will eat it with a spoon. You will dream about it. It is the dictionary definition of OMG good. Just a thought. 🙂 Have a great spring break!

      Reply

  2. Suzie says

    I haven’t had Biscoff either. I don’t know if I could find it here. I live in the country and well, they don’t have a lot of stuff I go looking for…lol! These do look amazing and sound amazing! I love that you came up with the recipe yourself. I have the same illness as you, thinking of recipes or things to cook while in bed. Being on my phone on Pinterest before sleep doesn’t help…ha!

    Reply

    • themondaybox says

      Thank you, Suzie. 🙂 I am definitely spoiled with access to cookie butter at Trader Joes and our supermarkets practically at my doorstep. Maybe its not spoiled though. Maybe its just feeding my Biscoff habit. 🙂 Seriously, let me know if I can ever help by mailing you an “exotic” cooking supply. I would be happy to.

      Reply

  3. Mrs. DeYarmond says

    Oh my this looks amazingly delicious and so appetizing ! I love it and wanna try it now ! The pictures make them so attractive and the tiny crossing glaze on the top is perfect ! Good job that’s amazing ! The perfect bars I like to eat !

    Reply

    • themondaybox says

      Sarah, you are so sweet! Thank you. Your photos always look like they come out of an amazing French cookbook. I do know that we both love the flavor of Biscoff because your biscoff cake in a mug is delicious!

      Reply

        • themondaybox says

          I have gathered the ingredients and plan on making it on Wednesday. My son is coming home from college (spring break)on a late train and I thought the mug cake would be perfect then. I will let you know!

          Reply

  5. Monica says

    I might be one of the very few who hasn’t even tried cookie butter/Biscoff. Your bars look great – I like the sound of all that texture going on in them.

    Reply

    • themondaybox says

      I hope you will try them, Monica, and end your lack of Biscoff experience. 🙂 The funny thing is, most of the comments come from people who haven’t tried cookie butter/Biscoff yet. I hope to remedy this problem. 🙂 The chewiness of these bars is great!

      Reply

    • themondaybox says

      I hope you will try them, Chris ,and tell me what you think. I am very excited about how the taste and texture turned out. 🙂 Biscoff and toffee just seem made for one another.

      Reply

  8. BruCrew Life says

    I wouldn’t be able to mail those bars…I’m thinking hiding in a closet munching away sounds like a better idea!!! These look incredible!! I am slightly addicted to the BIscoff spread!!! And waking up in the middle of the night with a baking idea is completely normal 🙂

    Reply

    • themondaybox says

      Thanks, Jocelyn! I will confess to keeping a secret stash of a few bars before I mailed these off. 🙂 They were for research purposes, of course. I can only bring the Biscoff spread into the house if I am going to use it to bake very soon. Otherwise, I eat the whole jar with a spoon! Glad to hear that my middle of the night baking epiphanies are “completely normal”. 🙂

      Reply

  10. Ashley says

    I do love cookie butter! Occasionally I swirl just a little bit into my oatmeal… haha I just bought a jar of the new crunchy kind Trader Joes started selling too – can’t help myself. These sound awesome! And I love that you woke up in the middle of the night with ideas for baking : )

    Reply

  12. giverecipe says

    These look so chewy and scrumptious! So dangerous to see these at this time of night! The only psychiatric help for foodies like us would be baking or cooking no matter what the time is!

    Reply

  13. Reeni says

    Those look incredible! Your description has my mouth watering! I haven’t used biscoff in my baking yet but it’s been on my radar for a while. Things like this keep me up at night too – sometimes I even dream of recipes.

    Reply

    • themondaybox says

      Thanks,Reeni! These bars make me very happy. Biscoff seems to work just like a nut butter in recipes. It takes the place of some (or maybe all?) of the butter (or other fat) in the recipe. The flavor is heavenly. 🙂

      Reply

    • themondaybox says

      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. 🙂

      Reply

  20. Jen says

    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.

    Reply

    • themondaybox says

      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.

      Reply

  21. Laurel Heard says

    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

    Reply

    • themondaybox says

      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”!

      Reply

  23. Shayla says

    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.

    Reply

    • themondaybox says

      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!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *