The Biscoff Marshmallow Chocolate bars are rich, dense, and taste far more decadent and indulgent than you’d imagine something that’s so easy to make.
These bars come together in less five minutes, are virtually work-free, and taste far more decadent and indulgent than you’d imagine something that’s so easy to make could taste. They’d make a great last minute holiday treat for a party. Or make them for a special night with your couch and remote control.
My grandma’s version of these bars, and many similar recipes, use peanut butter. I’m a peanut butter fiend, but also have a soft spot for Biscoff and it’s sweet, cinnamon-ginger pop. I couldn’t resist re-making a childhood favorite with it.
Biscoff Spread, Cookie Butter, and Speculasspasta are nearly interchangeable and in this recipe, use whatever is available. I’m in Aruba, a Dutch island, and used Dutch Speculaaspasta, the Dutch equivalent of Biscoff Spread.
I’m convinced that Speculaaspasta and Trader Joe’s Cookie Butter are the same product, simply labeled differently. Even the glass jars are identical.
To make the bars, combine chocolate chips and Biscoff Spread in a large microwave-safe bowl and melt them. Peanut butter may be used and the recipe will work, but the telltale cinnamon-and-gingery kick will be absent. Adding hearty pinches of cinnamon and ground ginger to peanut butter or almond butter, and a sprinkling of crushed graham cracker crumbs is a workaround, although not quite the same.
To the sweetly-spiced chocolate puddle, add marshmallows, and one cup of chopped Biscoff cookies. Trader Joe’s sells knock-off Biscoff cookies called Bistro Biscuits, or chop two full-size cinnamon-graham crackers. After coating the marshmallows and chopped cookies with the sweetly-spiced warm chocolate, transfer the mixture to a foil-lined small baking pan and smooth it.
I sprinkled a small handful of chocolate chips over the top both for texture contrast and to boost the chocolate intensity, not that these thick bricks were lacking in the chocolate department.
Allow the bars to set up for at least two hours in the refrigerator before slicing. Freezing the pan is acceptable if you’re in a rush like I always am. I store the bars in the freezer here and they never really freeze solid. When it comes to dense or dark chocolaty treats like brownies or rich bars, chilling them makes even more satisfying. Plus, chocolate begins to melt the minute it comes into contact with the warm, humid Caribbean air.
The recipe is ripe for substitutions based on what you have on hand and enjoy. Add slivered almonds, macadamia nuts, or a handful of shredded coconut to the batter. Omit the Biscoff cookies or graham crackers and instead use Nilla wafers or chopped Oreos. Sprinkle white chocolate chips, cinnamon chips, peanut butter or butterscotch chips, toffee bits, diced peanut butter cups, or Rolos on top. Mix and match until your heart’s content because the melted chocolate-Biscoff mixture will happily drench and coat most anything.
The bars are rich, dense, thick, and full of diverse texture. Soft and sweet marshmallows are the perfect squishy complement to the solidified melted chocolate. I like the striking visual contrast of the white and dark, too.
The chopped cookies add welcome crunch and serve to boost the overall cinnamon-ginger flavor profile. Although I’ll never say no to peanut butter and chocolate, pairing Biscoff twice with chocolate is a good call.
Make sure you have napkins handy, especially if you’re sharing them with a five year old. Or are just embracing your own inner five year old.
The best part of all is that they take less than five minutes to make.
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
Biscoff Marshmallow Chocolate Bars
Ingredients
- 1 ½ cups semi-sweet chocolate chips, for melting
- ⅓ cup Creamy Biscoff Spread or Cookie Butter Spread - peanut butter may be substituted although the flavor will not be the same
- 3 ¼ cups mini-marshmallows
- 1 cup Biscoff Cookies about 10 to 12 cookies or Bistro Biscuits or substitute with 2 full-size sheets chopped cinnamon graham crackers
- ¼ cup semi-sweet chocolate chips, for sprinkling (white chocolate, butterscotch, peanut butter, or cinnamon chips may be substituted)
Instructions
- Line an 8-by-inch pan with aluminum foil, spray with cooking spray; set aside. In a large microwave-safe bowl, add 1 1/2 cups chocolate chips and heat on high power for 1 minute to soften and begin to melt. Add Biscoff spread and heat on high power for 30 seconds to melt, stirring to combine. Heat in 15-second bursts until the mixture can be stirred smooth, taking care not to overheat it.
- Add the marshmallows, Biscoff cookies, and toss to coat evenly. Pour mixture into prepared pan, smoothing it lightly with a spatula. Sprinkle 1/4 cup chocolate chips evenly over the top. Place pan in the refrigerator for at least 2 hours to set-up, or until chilled and bars can be sliced. Bars will keep in an airtight container at room temperature for 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months. I prefer to keep them in the freezer (mine don't freeze solid) and serve them chilled.
- Optional Variations: Add slivered almonds, macadamia nuts, or a handful of shredded coconut to the batter. Omit the Biscoff cookies or graham crackers and instead use Nilla wafers or chopped Oreos. Sprinkle white chocolate chips, cinnamon chips, peanut butter or butterscotch chips, toffee bits, diced peanut butter cups, or Rolos on top. Mix and match as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Related Recipes:
Chocolate Banana and Biscoff Graham Bars – Bananas and chocolate are a great pairing and adding Biscoff before baking it all into a melted and gooey layered bar is a great way to use those ripe bananas
Peanut Butter Marshmallow Bars with Chocolate Frosting – Made with melted peanut butter, butterscotch chips, and are full of soft marshmallows and topped with chocolate frosting
Cookie Butter Spread Ginger Molasses Cookies (No Bake, Vegan, with GF option) – Soft gingerbread and molasses cookies are some of my favorites, but the dough is even better. Robustly-spiced with holiday flavors and drizzled with chocolate, these cookie dough bites are fast and easy to make for a last-minute treat
Cookie Butter Funfetti Triple Chip Bars – An easy bar pairing Cookie Butter and three kinds of baking chips. Reminiscent of a Seven Layer Bar, but made with Funfetti, melted sweetened condensed milk and Cookie Butter
No-Bake Peanut Butter Biscoff Cookie Dough Bites (Vegan, almost GF with easy adaptation) – Made with peanut butter and Biscoff cookies, or try them with Biscoff and Biscoff Cookies. There’s no wrong way to combine Biscoff and chocolate into no-bake truffles or cookie dough bites
Marshmallow Caramel Oreo Cookie S’Mores Bars – A chocolaty and butter crisp Oreo cookie crust base, topped with melted caramels, gooey marshmallows, and chocolate chips for an indoor, easy, and very gooey version of s’mores
Do you like Biscoff or Cookie Butter spread?
Feel free to link your favorite recipes or tell me about them. And if you’ve never made anything with them, and simply dip your spoon into the jar, I can relate.
Oh. My.GOD.
My grandma used to make a boring version of these all the time! I think she went with the standard, Midwestern version using pb, chocolate chips, and graham crackers. She may even have mixed in butterscotch chips. This just reminds me of my grandma. Thanks for that.
What is it with grandma’s and colored treats? Mine ALWAYS used red and green food coloring in cookies… whether or not it was Christmas haha. These look so easy (and good)!
Mine used sprinkles in everything, even when it wasn’t Xmas :)
I haven’t ever used Biscoff! I need to try it though… these look absolutely decadent. Love how quick they are too – we need more recipes like this around this time of year!
Made your cake batter funfetti blondies last night and we’ll be enjoying them today at school for our Christmas party! I may or may not have snuck a taste ;) DELICIOUS!
I’m so happy to hear that you made the Funfetti Blondies! LMK how they were received & went over (and glad you already snuck a taste :) )
Biscoff…addictive definitely describes it! I have to try and hide it in the back of my freezer so I don’t go crazy on it with a spoon. I was actually wondering if you would post a Biscoff recipe while you were in Aruba and here it is! Your no bake treats are so fun..lots of options for random bits of leftover chips and goodies. I love all that chocolate holding them together!
And if you like Biscoff, you have to also try Nutella (per your comment yesterday) – totally different but may as well try all my fave spreads. And yes couldn’t be here without a Biscoff recipe…you know me well :)
I’m all for putting biscoff in just about everything lately! Mostly into my belly straight from the jar. :P but I love this take on a childhood classic!
I need to bake or make things with it or the jars just disappear on their own! :)
Give this to me. Now.
I’m about to get to work on a biscoff project this morning. :) These bars sound heavenly! I’m a sucker for anything and everything involving marshmallows. I love that you put a modern spin on something your grandma used to make!
Have fun on your own Biscoff project!
I love these but have never tried them with Biscoff spread and cookies. While I love peanut butter, I have a soft spot for the cinnamon-gingersnap delicious-ness of Biscoff spread too. Definitely need to give this recipe a try!
New spin on an old fave for me and if you like Biscoff, I’m sure you’d be a fan, too!
Yes, please! This looks so tasty Averie!
I always look forward to your trips to Aruba cause I know you’ll come up with something Biscoff-tacular!
I’m certain your Grandma would approve of this version as well :) Take care there!
It’s wouldn’t be a trip here without plenty of no-bake (bar) recipes, Biscoff, PB, and some Nutella!
Love how simple, quick, and easy these are to make. Now, if only we could get our hands on biscoff in Canada! :)
I’m sure you’ve checked on shipping from their site (I linked it in the post) but I can totally appreciate the frustration of not having it available in the grocery store!
My grandma made those same bars, I’ve completely forgotten about them until you mentioned them! I love how you changed it up, yummy!
And I bet she used pastel colored marshmallows :)
Wow, every time I visit I’m reminded of how badly we need a trader joes here in Canada!
I’ve never heard of biscoff… Sounds intriguing. Being allergic to peanuts, I never got to have those peanut butter + marshmallow squares, but I know exactly which ones you’re talking about!
You’ve never heard of Biscoff? And you’re allergic to peanuts (how did I know not/remember this??) .. okay well Biscoff/Cookie Butter is the answer to your prayers! I’m sure you’ve had sunflower seed butter, Nutella, and all kinds of gourmet nut butters or spreads & now you HAVE to try Biscoff or similar.
And per your comment reply re stuffing post-Thanksgiving. You know maybe some people serve it with Xmas dinners and such, but not where I grew up. I really peaks as a Thanksgiving food. But then again maybe others do eat it for Xmas.
Okay, so I had to google Biscoff. It’s ground up cookie? What the… I need to make this. Not sure they have gluten-free kinds out there, so I’ll just make it myself. Wow.
So interesting about stuffing! You’re not the only one that’s told me that stuffing is a Thanksgiving thing more than Christmas. Now I know!
Pulverized gingersnap/gingerbread cookies. But there’s plenty of ginger, molasses, cinnamon and a robust kick. I also am unsure about the oil b/c it’s not a greasy spread but a bit more dry. Not dry, but not like a ‘natural PB’ and definitely not drippy like almond butter. It’s a little project of mine coming up to recreate :) I’ve seen other recipes online for it and for various reasons, none really have caught my eye so I need to get to work and figure it out on my own.
Good to know Im not the only person who said that about stuffing, too. I thought I was just missing something!? :)
Like Erica, I have never tried biscoff spread. I’ve seen it at the store and been tempted to buy it, but haven’t yet. Maybe it’s time…
Yes, it’s time!
I still have not tried biscoff! I think im afraid ill consume the jar in one sitting! Delicious treat. Love the chocolate addition
And now you have the new TJs in your area, you have to try the Cookie Butter!