Biscoff Marshmallow Chocolate Bars

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.

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5 from 2 votes

Biscoff Marshmallow Chocolate Bars

By Averie Sunshine

These no-bake bars are virtually work-free and come together in less than 5 minutes. Sweet, fluffy marshmallows and chopped Biscoff Cookies (or graham crackers) are drenched in a bath of melted chocolate and Biscoff Spread (or Cookie Butter Spread). The bars are rich, dense, and taste far more decadent and indulgent than you’d imagine something that’s so easy to make.

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 9

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Ingredients  

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• ▢ 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)

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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

Serving: 1, Calories: 388kcal, Carbohydrates: 75g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Cholesterol: 3mg, Sodium: 77mg, Fiber: 2g, Sugar: 54g

Nutrition information is automatically calculated, so should only be used as an approximation.

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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.