Biscoff Toffee Crunch Bars with Biscoff Icing
Chewy cookie bars full of Biscoff spices and crunchy chocolate chips.
Servings 24 -9”x 13” pan (24 2” square bars)
Calories 280kcal
Adapted from Martha Stewart’s Rocky Ledge Bars
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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
Packing tips
Wrap bars individually in plastic wrap then place in an air tight container or zip lock bag for mailing
Nutrition
Calories: 280kcal | Carbohydrates: 45g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 115mg | Potassium: 51mg | Fiber: 1g | Sugar: 34g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg