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Biscoff Caramel Tart

This Biscoff caramel tart has a Biscoff shortbread crust, a layer of homemade cookie butter caramel with crushed cookies and a dark chocolate cookie butter topping.

slice of biscoff caramel tart on three plates with full tart in the background

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

One reader commented: ⭐️⭐️⭐️⭐️⭐️ "This tart was fantastic!! Loved all the layers of Biscoff. It was easy to put together too".

Although I am completely NOT ready for fall to arrive, it's nipping at my heels and I know I need to start leaning into the change of seasons. The flavors of cookie butter spread ~ gingersnaps, cinnamon and brown sugar seem like a perfect way to start moving into the cozy fall desserts.

over head shot of tart with a slice being pulled out

I sure hope you all aren't tiring of Biscoff and cookie butter recipes! This tart combines a flakey shortbread crust with a sweet caramel and cookie filling, which is topped with a dark chocolate ganache (of sorts!). It is sure to be a hit, like my cookie butter bars biscoff chocolate chip cookies and biscoff icebox cake!

three layers of biscoff flavor in this caramel tart

  1. Biscoff Shortbread Crust, an easy tart crust that needs no rolling out.
  2. Caramel Cookie Filling, made from homemade cookie butter caramel sauce and Biscoff cookies.
  3. Chocolate Cookie Butter Topping, made from dark chocolate, cookie butter spread and heavy cream.
Slice of biscoff tart being lifted out of the tart pan

ingredients needed

how to make the biscoff shortbread crust

Blend the all-purpose flour, crushed Biscoff cookies, salt and powdered sugar.  Then cut in the butter with a pastry blender or fork until the dough starts to come together.   

dry ingredients in a glass bowl
biscoff shortbread crust in a bowl with a pastry cutter

Press into the bottom of a non-greased 9-inch tart pan with a removable bottom.  Prick the dough with a fork several times then place in the freezer for 20 minutes.

unbaked biscoff shortbread crust

While the crust is chilling, make the homemade cookie butter caramel sauce. I have a whole post dedicated to the caramel recipe. If you want step-by-step photos on how to make the caramel sauce, please check out this post. You can make the cookie butter caramel sauce ahead of time, it will just need to be at a pourable consistency before mixing in the crushed Biscoff cookies.

let's put together this Biscoff caramel tart!

Once the shortbread tart crust has chilled and the cookie butter caramel sauce is prepared, you are just about finished with this dessert.

Bake the tart crust for about 20 minutes, until it's lightly golden brown. If the crust has shrunk at all while baking, use a flat bottomed measuring cup or glass to lightly press the dough back up the sides of the pan when it comes out of the oven. Please use caution as the tart shell will be hot!

baked biscoff shortbread crust

Allow the Biscoff shortbread crust to cool slightly while you prepare the filling.

Roughy chop six Biscoff cookies and mix them into the homemade salted caramel sauce, then pour the filling into the baked crust.

measuring cup with cookie butter caramel and chopped cookies
shortbread crust with caramel cookie filling

Finally, make the dark chocolate topping by melting chopped dark chocolate, cookie butter spread and heavy whipping cream together. I set my bowl (this is my favorite set of bowls!) over a pot of simmering water and stir until melted and smooth, but you can also use a microwave. If using a microwave, stop every 15 seconds and stir until fully melted. If the mixture seems too thick, add more heavy cream, a teaspoon at a time, until you reach a pourable consistency. In testing this recipe, the dark chocolate made a nice compliment to the sweet cookie caramel filling. If you prefer milk chocolate, that will work just fine too.

chocolate, cookie butter and cream in a glass bowl

Spread the chocolate cookie butter topping over the caramel cookie filling and garnish with a crushed Biscoff cookie, if desired. Chill the tart for 2-3 hours until firm. Please do not attempt to speed this process up in the freezer. Frozen caramel equals rock hard caramel and that's not good!

slice of biscoff caramel tart

Many retailers carry Lotus Biscoff spread and cookies. I usually buy it at Target, but Walmart and Kroger also carry it. Cookie butter spread can be found in the bakery section or near the peanut butter. Trader Joe's also carries their brand, Speculoos Cookie Butter and Speculoos Cookies. It is also available on Amazon.com.

more tart and pie recipes to explore ~

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Biscoff Caramel Tart. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

Recipe shared with Meal Plan Monday and Weekend Potluck

Yield: 10 servings

Biscoff Caramel Tart

slice of tart

This Biscoff caramel tart has a Biscoff shortbread crust, a layer of homemade cookie butter caramel with crushed cookies and a dark chocolate cookie butter topping.

Prep Time 30 minutes
Bake Time 20 minutes
Chill Time 2 hours 20 minutes
Total Time 3 hours 10 minutes

Ingredients

Biscoff Shortbread crust

  • 1 ¼ cup (155g) all-purpose flour
  • ¼ cup (3 cookies) Biscoff cookies, crushed
  • ½ teaspoon salt
  • ¾ cup (85g) powdered sugar
  • ¾ cup (1 ½ sticks or 180g) unsalted butter, room temperature

Biscoff Caramel Cookie Filling*

  • 1 cup (200g) granulated sugar
  • 4 tablespoons (57g) unsalted butter, room temperature
  • ½ cup (120ml) heavy cream
  • ¼ cup (60g) cookie butter
  • 1 teaspoon pure vanilla extract
  • 6 Biscoff cookies, roughly chopped

Chocolate Cookie Butter Topping

  • 8 ounces (226g) dark chocolate, chopped small
  • 2 tablespoons (30g) cookie butter
  • 3-5 tablespoons (45-75ml) heavy whipping cream
  • 1 Biscoff cookie, crumbled for garnish

Instructions

    1. For the crust: Blend the all-purpose flour, crushed Biscoff cookies, salt and powdered sugar. Then cut in the butter with a pastry blender or fork until the dough starts to come together. Press into the bottom of a non-greased 9-inch tart pan with a removable bottom. Prick the dough with a fork several times then place in the freezer for 20 minutes.
    2. For the cookie butter caramel: Add one cup of granulated sugar to a medium saucepan and heat over medium, stirring constantly. Use a wooden spoon or a high heat resistant rubber spatula. The sugar will start to melt. Then it will clump together before melting into a thick amber colored liquid. When the sugar is fully melted, add the room temperature butter. The butter will cause the sugar to bubble rapidly, so use caution in this step. Whisk the butter into the caramel until it is completely incorporated. I prefer using a whisk to keep the butter and sugar from separating, but your wooden spoon or spatula can work as well. When your butter and sugar are fully incorporated, slowly add the heavy cream while continuing to whisk (or stir). Again, the mixture will bubble rapidly, so use caution. Let the mixture boil for approximately one additional minute. Remove from the heat and stir in the cookie butter and vanilla. Carefully pour caramel into a heatproof container and allow to cool slightly before using.
    3. Preheat the oven to 350°F
    4. Bake the tart shell until golden brown, about 20 minutes. Remove from the oven and allow to cool slightly before adding the filling. If the tart shell has shrunk at all, use a flat bottomed measuring cup to lightly press the dough back up the sides when just out of the oven. Use caution as the tart shell will be hot.
    5. For the filling: Mix the homemade cookie butter caramel sauce with 6 roughly chopped Biscoff cookies. If the caramel sauce was made ahead and isn’t pourable, warm it so it can easily be poured. Pour the caramel cookie filling into the crust.
    6. For the chocolate cookie butter topping: Using a double boiler or microwave, melt the chocolate, cookie butter and heavy cream together until smooth. Start with 3 tablespoons of heavy cream and add more as necessary (1 teaspoon at a time) to get to a pourable consistency. Spread over the cookie butter caramel filling. Garnish with a crumbled Biscoff cookie, if desired.
    7. Chill in the refrigerator 2-3 hours, or until set.

Notes

Tart can be prepared up to two days ahead.

*Homemade Cookie Butter Caramel Sauce can be made up to a month ahead of time. Warm the sauce to a pourable consistency before adding the cookies and pouring it into the baked crust.

Store any leftovers covered in the refrigerator.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 274Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 41mgSodium: 224mgCarbohydrates: 25gFiber: 1gSugar: 10gProtein: 3g

The nutrition information is an estimate and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Pies and Tarts

Peanut Butter Blondies

This peanut butter blondies recipe is EASY.  Soft, chewy, brownie-like blondie bars come together in minutes without a mixer.  Glazed with a white chocolate ganache, it's one magical flavor combination!

peanut butter blondie with white chocolate ganache on it's side on a cutting board

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

I give step-by-step instructions {with photos} to help you make these cookie bars from scratch that are sure to be a hit the next time you need an easy dessert recipe.

Peanut butter and chocolate is such a classic flavor combination, but have you ever tried peanut butter with white chocolate? It is definitely an underrated pairing!

Enter these peanut butter blondies with white chocolate ganache. They are soft, exploding with peanut butter and have the chewy satisfaction of brownies. Then we take it to the next level with the addition of a soft white chocolate ganache. I mean, would you look at that texture?? It's pure bliss!

why you will love these fudgy blondie bars

Texture ~ the bars are soft, chewy and fudgy; very similar to the texture of brownies.

Easy ~ mix the blondie ingredients in one bowl and pour into a baking pan and bake. Topped with a simple ganache glaze.

No special equipment needed ~ a bowl, whisk and spatula is all you need for the blondie bars and the white chocolate ganache.

peanut butter blondie with a bite missing with a bowl of peanut butter in the background

🛒ingredients needed and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients needed for peanut butter blondies
  • Unsalted butter ~ unsalted is my choice, but if you only have salted just leave out the kosher salt.
  • Peanut butter ~ creamy, no-stir peanut butter is best for this recipe. I recommend using a commercial brand like Jif or Skippy. If you prefer crunchy peanut butter, that can be substituted.
  • Sugars ~ both granulated and brown sugars are used. Light or dark brown sugar can be used.
  • Egg ~ one large egg is needed. I prefer it room temperature, but it isn't going to make or break the recipe if it's cold from the fridge.
  • Vanilla ~ pure vanilla extract adds a nice layer of flavor to these peanut butter blondies.
  • All-purpose flour ~ use your favorite brand and be sure to measure correctly. If you need gluten free bar cookies a 1 to 1 gluten free flour blend will also work. I like King Arthur or Bob's Red Mill.
  • Baking powder ~ just a little to give these chewy blondie bars a little lift.
  • Kosher salt ~ helps to balance the flavors. Use half the amount if you have table salt.
  • White chocolate and heavy cream {not shown} ~ needed for the white chocolate ganache glaze. I prefer using a high quality white chocolate bar, but Ghirardelli white chocolate chips will also work.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

blondie bars on a cutting board with a knife, bowl of peanut butter and chopped white chocolate

👩🏻‍🍳let's make peanut butter blondies from scratch

Start by preheating the oven and preparing an 8x8 baking pan.  I prefer to line a USA Pan {not sponsored, I just really love their pans!} with parchment paper. If you don't have parchment paper or a USA Pan, you can either grease the baking pan or line it with aluminum foil.

Then whisk the melted butter and peanut butter together until smooth. Next add the brown sugar, granulated sugar, baking powder and kosher salt and whisk again. Then whisk in the egg and vanilla until completely combined.

peanut butter and melted butter with a whisk in a mixing bowl
Add the peanut butter to the melted butter and whisk to combine.
brown and white sugar added to melted butter and peanut butter mixture
Add the sugars to the combined butter and peanut butter.
vanilla and an egg added to mixed butter, peanut butter and sugars in a mixing bowl
Add the egg and vanilla and whisk to combine.

Now add the flour and use a spatula to fold the flour mixture into the wet ingredients. The batter is very thick.

flour added to wet ingredients in a mixing bowl
Add the flour and mix in with a spatula.
peanut butter blondie batter in a mixing bowl with a spatula
Mix until the wet and dry ingredients are just combined.

Spread the peanut butter blondie batter into a prepared 8x8 baking pan, doing your best to make an even layer. 

Bake the blondie bars for 20 - 30 minutes, until the edges have set and a tester comes out with just a few moist crumbs.

batter in a baking pan
The batter is thick, use a spatula or off-set spatula to create an even layer.
blondie batter smoothed in a parchment lined baking pan.
The batter is thick, do your best to spread it in an even layer.
baked peanut butter blondies in a pan
The bars are done baking when the edges have lightly browned.

Allow the blondies to cool on a wire cooling rack before topping with the white chocolate ganache.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

hand holding a blondie bar

🤍how to make white chocolate ganache

I have the best luck making ganache with a higher quality white chocolate. I use Callebaut chocolate. Ghirardelli, Lindt and Baker's also make quality white chocolate bars, which can be found in the baking aisle at most grocery markets.

The other trick I have learned is to chop the chocolate very fine and small. The photo below actually has some larger pieces and it took a bit more work for me to get them to melt fully.

chopped white chocolate and cream in a mixing bowl
Pour the warm heavy cream over the finely chopped white chocolate {some of the pieces in this bowl were not as small as they should have been}.

Warm the heavy cream in a small saucepan over low heat on the stove top. When you start to see small bubbles along the edges of the pan and the cream is hot, pour it over the chopped chocolate. Let the mixture sit for 2 minutes and then stir until the white chocolate is melted and smooth.

Then pour the white chocolate ganache over the cooled peanut butter blondies. The blondies may have sunk ever so slightly in the middle and you may have to encourage the ganache up onto the edges with a spatula.

Allow the ganache to completely firm up before slicing and serving. This takes about 2 hours at room temperature, but can be sped up by placing the pan in the refrigerator.

white chocolate ganache poured over peanut butter blondies in the baking pan
The blondies may sink a tiny bit in the center and you may have to encourage the ganache to the edges of the pan with a spatula.
blondie bars with the edges sliced off
For the sharpest cuts; use a knife to trim the very edges off the bars before cutting.

tips for the best blondies

  • Don't over bake the peanut butter blondies! No one likes a dry blondie. It's better to air on the side of less done than over done. The blondies will firm up and continue to cook as they cool. This is how you will get a fudgy and chewy texture.
  • Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.
  • For less dishes to wash, use a food scale and skip the measuring cups! This is the scale that I use and love.
  • If you need to speed up the cooling process, once the blondies have cooled enough that you can pick up the pan with your bare hands, place the pan in the refrigerator to cool completely.
  • Peanut butter blondies taste best at room temperature.

how to cut blondie bars neatly

For the cleanest looking cuts, chill the ganache covered peanut butter blondies first. Pull the blondies out of the pan with the parchment paper and set them on a solid surface. Then use a sharp knife and wipe it clean between each cut.

The very edges of the cookie bars will have a little less ganache coverage. I often trim a tiny bit off the edges of the blondies to remove the areas not covered as well with the ganache. Someone has to test the final product too. You know, to make sure they are shareable!😉

peanut butter blondie sitting on a counter with a knife full of peanut butter

If you like other variations of blondie bars and peanut butter oatmeal blondies sound good, try my monster cookie bars.

For peanut butter pretzel brownies, try peanut butter caramel pretzel brownies.

If you like white chocolate with white chocolate ganache, try my white chocolate brownies.

frequently asked questions

what's the difference between blondies and brownies?

The main difference is chocolate. Blondies are made without cocoa powder or chocolate. Blondies typically rely on brown sugar and vanilla for their rich and indulgent taste. This easy recipe also adds peanut butter.

what is the best peanut butter for baking?

A processed and emulsified creamy peanut butter is typically best for baking, such as Jif or Skippy. My advice for the BEST peanut butter when baking is to follow what's recommended in the recipe. As a recipe developer, the recipe is created and tested with specific ingredients and deviating from that will likely yield different results.

why are blondies raw in the middle?

A couple few reasons could cause this. First, the blondies may have been under baked. Second, if baked in a glass pan they can take up to twice as long to bake. Third

are blondies meant to be soft?

Yes! Chewy in the middle {even a little gooey, if you like} with firmness around the edges.

how to store

Blondies can be stored in an airtight at room temperature for 2 -3 days or in an airtight container in the refrigerator for up to one week.

The peanut butter blondies also freeze well in an airtight container for up to three months.

blondie bars on a cutting board with a knife, bowl of peanut butter and chopped white chocolate

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Peanut Butter Blondies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more from scratch peanut butter recipes ~

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 16 bars

Peanut Butter Blondies

peanut butter blondie with white chocolate ganache on it's side on a cutting board

Soft, chewy, brownie-like blondie bars come together in minutes without a mixer. Glazed with a white chocolate ganache, it's one magical flavor combo!

Prep Time 15 minutes
Bake Time 30 minutes
Additional Time 3 hours
Total Time 3 hours 45 minutes

Ingredients

Peanut butter blondies

  • ½ cup unsalted butter, melted (1 stick or 113g)
  • ½ cup creamy peanut butter* (120g)
  • ½ cup packed dark or light brown sugar** (100g)
  • ⅓ cup granulated sugar (67g)
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 large egg, room temperature preferred
  • 2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour (125g)

white chocolate ganache

  • 7 ounces white chocolate, very finely chopped*** (200g/approx 1 ¼ cups)
  • ⅓ cup heavy whipping cream (80mL)

Instructions

    1. Peanut Butter Blondies: Preheat oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper or aluminum foil. Leave a little overhang so you can easily pull the bars out to cut them.
    2. In a medium to large bowl, whisk melted butter (½ cup/113g) and peanut butter (½ cup/120g) until smooth. Then add the brown sugar (½ cup/100g), granulated sugar (⅓ cup/67g), baking powder (1 teaspoon) and kosher salt (½ teaspoon) and whisk until combined. Add the egg (1 large) and vanilla (2 teaspoons) and whisk until thoroughly combined.
    3. Add the flour (1 cup/125g) and then mix into wet ingredients with a spatula until just combined. The batter is very thick.
    4. Spread the batter evenly into the prepared pan and bake about 20-30 minutes, until edges are set and a toothpick inserted in the center comes out with just a few moist crumbs.
    5. Let the bars cool 45-60 minutes sitting in the pan on a wire cooling rack.
    6. White Chocolate Ganache: Chop the white chocolate*** (7 ounces/200g/about 1 ¼ cups) into small, fine pieces and place in a heat proof bowl. Heat the heavy cream (⅓ cup/80mL) in a small saucepan over low heat until it’s bubbling at the edges and is hot.
    7. Pour the hot cream over the white chocolate and let it sit about two minutes before stirring it into a smooth ganache.****
    8. Pour the ganache over the cooled peanut butter blondies and allow it to set completely, about 2 hours. The peanut butter blondies may have sunk a little in the middle and you may have to use your spatula to encourage the ganache to reach all the edges. You can place the blondies in the refrigerator to decrease the setting up time. I also find chilled blondies cut into nicer slices, but I prefer eating them at room temperature!
    9. Cut into desired size and enjoy!

Notes

*Use a processed and emulsified peanut butter, such as Jif or Skippy. You can use smooth or crunchy.

**I prefer using dark brown sugar as it has slightly more moisture and more caramel undertones.

***I have also used Ghirardelli white chocolate chips. Measuring by weight is the most accurate.

****If the white chocolate ganche does not become completely smooth, the cream was likely not hot enough. Place the bowl over a simmering pot of water, being careful to not get any water in the ganche and rewarm it, stirring continuously until the mixture is smooth.

Blondies can be stored in an airtight at room temperature for 2 -3 days or in an airtight container in the refrigerator for up to one week. They also freeze well in an airtight container for up to three months.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 276Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 35mgSodium: 129mgCarbohydrates: 31gFiber: 1gSugar: 23gProtein: 4g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Bars and Brownies

Recipe shared with Meal Plan Monday and Weekend Potluck

Almond Flour Skillet Cookie

This almond flour skillet cookie is an easy, gluten free, soft and chewy dessert that is packed with a simple to make homemade toffee and milk chocolate. It comes together quickly in one bowl and is perfect with ice cream!

skillet cookie with ice cream and two spoons

We eat a lot of cookies in the two sugar bugs household. A lot of cookies.🙄 I'm pretty sure if you look up Cookie Monster, you'll find all our photos next to the description!😉.

[Read more...]

Easy German Chocolate Cookies

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tall stack of easy German chocolate cookies next to a jar of milk

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Coffee Talk ~ Motherhood, part one

Sharing my personal thoughts on motherhood; the challenges of getting pregnant, not having the delivery I wanted and trying to conceive a second time.

carrot cake donut on a plate
Carrot cake donuts from my friend, Dawn, at Girl Heart Food. Go get the recipe and make them, you won't regret it!

I fully intended to publish this coffee talk in April. Then, in March, our world turned upside down.  The kids came home from school, I was furloughed and our state initiated a “stay home, stay healthy” order to try and slow the spread of the novel coronavirus.  Needless to say, I did not get nearly the amount of things accomplished as I would have hoped!  Please forgive me as I get this written in late June (to finally get published in late July).🙄

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Healthier Cherry Lime Muffins

Cherry lime muffins made healthy (or not!) with whole wheat flour and reduced sugar options. Use fresh or frozen cherries in this easy cherry limeade-like muffin recipe.

stack of three cherry lime muffins

I've had cherry limeade as a flavor profile to work with on my idea list for months now. It also seems I am always looking for new recipes to utilize all the cherries we manage to pick in the summer months! Sweet, juicy cherries combine with tart lime for an easy new breakfast bake.

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Rum Coconut Cupcakes

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vanilla rum coconut cupcake with the wrapper pulled off

Do you ever have a hard time choosing between after dinner drinks or dessert? I don't usually have this problem because I always choose both!🙄 If you would rather not have to make a choice, I've got you covered with these tropical cocktail inspired cupcakes.

[Read more...]

Homemade S'mores

A perfect homemade s'mores recipe! Ooey, gooey, s'mores bars with homemade graham crackers and homemade marshmallow meringue, dipped in chocolate. No campfire required and sure to be a hit!

This post was originally published in September 2018 and has been updated with some new photos and text. I've also made some adjustments to the ingredient amounts in the recipe.

homemade s'mores bars lined up on a baking sheet

Homemade s'mores are the ultimate summer treat ~ or in my house, an anytime dessert!  Whoever came up with the idea is a genius.  Crunchy graham crackers, gooey marshmallow and melted chocolate...it's pure perfection!

We may love this combo so much that I also have a simple s'mores cake and s'mores cookie bars.

three s'mores bars sitting on their sides

I came across this idea years ago on Pinterest and I am so happy that I printed out the recipe as the blog that originally posted them is no longer functioning.  The blog was called Sweetened with Honey and as soon as I saw the pictures I knew I needed to make them. I've made a few tweaks to her recipe and recently realized I could scale down the marshmallow meringue and melted chocolate as well, so the recipe card has some new ingredient amounts.

stack of three homemade s'mores bars

how to make homemade s'mores without a fire

  • Bake homemade graham crackers. You can make them rectangular or circular in shape (or really any shape you choose!)
  • Make marshmallow meringue
  • Pipe meringue onto graham crackers and create a *sandwich*
  • Freeze the sandwiches (to make them easier to work with)
  • Melt chocolate
  • Dip the sandwiches in melted chocolate
  • Eat and enjoy!

The graham crackers are swoon worthy.  Deceptively simple, but the taste is ah-maz-ing!! Once you make them, you may never go back to buying graham crackers at the store again.  They are that good!  The ingredients are basic ~ flour, whole-wheat flour, cinnamon, salt, butter, brown sugar, and honey.  But they come together and bake up to make a perfect graham cracker.

overhead look at s'mores bars

how to make homemade marshmallow meringue

Homemade s'mores also need an ooey-gooey marshmallow! The middle layer is marshmallow fluff. A traditional meringue gives the texture and flavor of a melted marshmallow and is perfect for these dessert bars!

Whisk egg whites, granulated sugar and cream of tartar together over a pot of simmering water. This gently cooks the egg whites and melts the sugar. The cream of tartar helps to stabilize the egg whites. Once the sugar is fully melted (I test by rubbing a little of the mixture between my clean fingers. If no grittiness remains and they are hot), they are done.

Then whip the heated egg white mixture and some vanilla in a stand mixer with the whisk attachment until stiff and glossy peaks form.

Beater whisk showing a meringue stiff peak

Once your graham crackers are cooled, you top them with a thick layer of meringue and another graham cracker on top to make a *sandwich*.  They need a quick trip to the freezer after this step to firm up before their dip into melted chocolate.  Then you will be on your way to homemade s'mores heaven!

piping bag with meringue on a homemade graham cracker
homemade graham crackers with marshmallow meringue and chocolate chips

what chocolate is best for s'mores?

Milk chocolate is the classic chocolate used in s'mores. You can use chocolate chips or a chopped chocolate bar for this recipe. Milk chocolate melts easily and gives a mellow, sweet chocolate touch. That being said, if dark chocolate is more your thing, use dark chocolate! I haven't tested this recipe with white chocolate, but I'm pretty sure that would be fantastic too (although it would be a sweeter dessert bar)!

hand holding a s'mores bar with chocolate dripping off the edge

Homemade s'mores bars do take a few steps, but all the steps are simple and the final results will make you look like the queen or king of your kitchen.  You'll get comments like, "you MADE these graham crackers"?? "you MADE the marshmallow filling"?? "These taste better than any s'more I've had before"! 

And only you and I need to know how simple they really are! 😉

homemade s'mores bars sitting on a parchment lined baking sheet

more dessert bar recipes to enjoy!

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Homemade S'mores Bars. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 12 bars

Homemade S'mores Bars

homemade s'mores bars lined up on a baking sheet

Ooey, gooey, s'mores bars with homemade graham crackers and homemade marshmallow meringue, dipped in chocolate. No campfire required and sure to be a hit!

Prep Time 1 hour
Bake Time 14 minutes
Chill Time 1 hour
Total Time 2 hours 14 minutes

Ingredients

Graham Crackers

  • 1 ½ cups all-purpose flour
  • ⅓ cup whole-wheat flour
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ⅔ cup unsalted butter, room temperature
  • ½ cup firmly packed brown sugar
  • 2 tablespoons honey

Marshmallow Meringue

  • 3 large egg whites
  • ¾ cup granulated sugar
  • ¼ teaspoon cream of tartar
  • ½ teaspoon pure vanilla extract

Chocolate for Dipping

  • 1 ½ cups milk chocolate (chopped or chocolate chips)
  • 1 tablespoon coconut oil

Instructions

  1. For the graham crackers:
  2. In a bowl, whisk together all-purpose flour, whole-wheat flour, salt and cinnamon. Set aside.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter, brown sugar and honey. Beat on medium high until fluffy, approximately 4 minutes. Scrape up and down sides of the bowl.
  4. With the mixer on low speed add the flour mixture in three additions, mixing until just combined after each addition.
  5. Wrap the dough tightly in plastic wrap and refrigerate for a minimum of 30 minutes before rolling or for up to 2 days. You can also freeze for up to 2 months and defrost in the refrigerator before rolling out and baking.
  6. Preheat the oven to 350° F and line a baking sheet with parchment paper or a silicone mat.
  7. Unwrap the dough and place between two sheets of parchment paper. On a clean work surface, roll out the dough to a ¼ inch thickness.
  8. Use any cookie cutter, sharp knife, or pizza or pastry cutter to cut out the graham crackers. I either use a pastry cutter and then poke with a fork to give the appearance of a graham cracker or round biscuit cutters. (I typically get 18-24, but the yield will depend on the size you cut the crackers)
  9. Bake until golden brown, about 10-14 minutes.
  10. Transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.
  11. For the Marshmallow Meringue:
  12. Whisk egg whites, sugar and cream of tartar in a heatproof bowl. Set the mixture over a saucepan filled with 2 inches of simmering water. Do not let the bottom of the bowl touch the water. Whisk constantly until the sugar is dissolved, about 4 minutes. Remove from the saucepan and wipe the bottom of the bowl dry.
  13. Transfer the mixing bowl to an electric mixer fitted with the whisk attachment. Add the vanilla. Beat on high speed for 5-6 minutes until stiff, glossy peaks form.
  14. Assemble the s’mores:
  15. On a cookie sheet lined with a silicone mat or parchment paper, place half of the graham crackers, bottom side up. Pipe a generous layer of the marshmallow meringue on the graham cracker. (I use a pastry bag fitted with a large round tip. You could use a zip lock bag with a cut corner or just spoon the marshmallow meringue as well). Top with the remaining graham cracker. Place in the freezer for about 30 minutes to firm them up.
  16. Meanwhile, melt the chocolate and coconut oil using your preferred method. Let cool to about room temperature.
  17. Working with 2-3 graham cracker and marshmallow *sandwiches* at a time, dip about half way into the melted chocolate and place back on the cookie sheet in the freezer. Continue dipping until all sandwiches are dipped. Freeze until chocolate has hardened.

Notes

Store covered in the refrigerator for up to two weeks or in the freezer for up to 3 months.
*graham cracker recipe from a no longer functioning blog, Sweetened with Honey

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 375Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 32mgSodium: 123mgCarbohydrates: 50gFiber: 2gSugar: 34gProtein: 5g

The nutrition information is an estimate and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Bars and Brownies

Recipe shared with Full Plate Thursday, Meal Plan Monday and Weekend Potluck

Lemon White Chocolate Cookie Ice Cream

This easy homemade lemon ice cream recipe is perfectly delightful! The lemon is balanced with white chocolate and the no-churn ice cream is creamy with irresistible homemade lemon cookie crumbles mixed in.

ice cream with spoons and ice cream cones in the container

Ice cream + cookies = love. Especially when it's another easy no-churn recipe!

Ever since sharing the recipe for cherry bourbon crumble ice cream, I've been obsessed with creating new flavors. Lemon white chocolate is a match made in heaven. Sweet and creamy; the perfect balance of tart lemon and white chocolate swirled with homemade lemon cookie crumbles. And the cookie crumbles!!! Seriously, SO GOOD.

[Read more...]

Biscoff Cookie Butter Cupcakes

Biscoff cookie butter cupcakes are tender and full of Lotus Biscoff or speculoos flavors! Topped with a fluffy cookie butter Swiss meringue buttercream.

decorated biscoff cookie butter cupcake in a bright cupcake wrapper

Do you think they have cookie butter's anonymous?? Just asking for a friend!😉

Biscoff, cookie butter, speculoos... whatever you call it, I have come to realize that many of you feel the same way that I do about it. We are addicted!! Biscoff cookie butter cupcakes are an adaptation of my wildly popular cookie butter cake recipe. You will love these cupcakes because they are tender and moist, topped with a layer of cookie butter spread and then a silky and fluffy cookie butter Swiss meringue buttercream.

For more cookie butter treats be sure to check out cookie butter brownies, biscoff cookie mousse and cookie butter cookies.

cookie butter cupcake sitting on two plates with the wrapper pulled off

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

If you are not familiar with cookie butter, it is a food spread similar in texture to peanut butter. It is made with ground spice cookies called speculoos that originated in Europe. The Netherlands and Belgium were the first countries that I associated with the delicious creation. Delta and Alaska are both airlines that give out the crunchy cookies.

  • Biscoff cookies
  • cookie butter spread
  • all-purpose flour
  • baking powder
  • salt
  • unsalted butter
  • granulated sugar
  • brown sugar
  • eggs
  • vanilla
  • buttermilk
biscoff cookie butter cupcake ingredients

Trader Joe's carries their brand called Speculoos Cookie Butter and they also have Speculoos Cookies. Target, Walmart and Kroger are all retailers where I have found Lotus brand of Biscoff cookies and cookie butter spread. It is often with the peanut butter, but sometimes it is in the bakery section. The TJ's version and Lotus products can be purchased on Amazon.

overhead look at frosted biscoff cookie butter cupcakes

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

let's make cupcakes!

First, you need Biscoff cookies ground to more of a flour-like consistency. Use a food processor (the mini prep that I have does a great job). Crushing the cookies with a rolling pin in a zip top bag works as well.

Then whisk together the all-purpose flour, ground cookies, baking powder and salt. Set aside.

Cream the unsalted butter and both sugars until light and fluffy, in the bowl of a stand mixer, fitted with the paddle attachment. Next, scrape up and down the sides of the bowl and add the egg and vanilla extract and beat again until well combined. Finally, alternate the flour mixture and buttermilk and mix on low until just combined. The batter is quite thick.

cupcake batter with an egg and vanilla added in the mixing bowl
butter and sugars creamed together in a mixing bowl
finished cookie butter cupcake batter in a mixing bowl

Fill the cupcake liners (these are my favorite!) with two tablespoons of batter. I have tested these cupcakes over and over and found the sweet spot to be two tablespoons.

unbaked biscoff cookie butter batter in cupcake liners

Any more batter and the cupcakes will sink in the center. You might notice in the following photos that I did not follow my own advice and overfilled some of my liners.🙄

unfrosted biscoff cookie butter cupcakes

The cupcakes are still absolutely delicious if you overfill them, they just don't look pretty unfrosted. To be honest, this recipe does not typically yield domed tops. The cupcakes are flat on top and may be slightly sunken in the middle.

Spread a thin layer of cookie butter spread across the top of each cupcake after they have cooled.

top view of unfrosted cupcakes
cupcakes with a layer of cookie butter spread over the tops

how to make the meringue for Swiss meringue buttercream

Swiss meringue buttercream is the frosting of choice in my house. I love that it is silky and fluffy and not overly sweet. It is definitely more time consuming and technique sensitive to make. If you don't want to attempt it, use my easy cookie butter frosting recipe instead.

I always, I mean ALWAYS, wipe down my mixing bowl, whisk and whisk attachment for my stand mixer prior to beginning Swiss meringue. Use either white vinegar or lemon juice. Grease is meringue's ultimate enemy and you don't want it messing with your success.

Swiss meringue buttercream starts with heating egg whites, sugar and salt over a saucepan of simmering water. The mixture is heated until the sugar is completely dissolved and the mixture is hot. I test by dipping a clean finger into the mixture and rubbing it between my fingers. The mixture should be completely free of any graininess. I'm too lazy to use a thermometer, but if you are concerned, it should be 160°F to ensure the egg whites are fully cooked. Then you beat the mixture on medium-high in a stand mixer until glossy, stiff peaks form, about 5-10 minutes.

stiff meringue peaks on whisk

Once the meringue is ready and cool, switch to the paddle attachment and add butter, 1 tablespoon at a time. The butter should be room temperature, but not overly soft. I find about an hour is all it needs on the counter before using.

The meringue will go through several changes as you add the butter. Initially, the meringue gets thin and soupy looking. Then, about ⅔ of the way into adding the butter, the mixture will start to look curdled and it often still looks this way once all the butter is incorporated. You will be sure you have ruined it.

swiss meringue buttercream close up
swiss meringue buttercream looking curdled
swiss meringue buttercream on mixing paddle

If you had nice stiff peaks on your meringue to start (see the above photo), all is going to be fine! Scrape up and down the sides of the bowl, add the vanilla and cookie butter spread and turn the mixer to high. Then walk away for about 5 minutes. When you return you should have nice, silky cookie butter Swiss meringue buttercream.

finished cookie butter Swiss meringue buttercream in mixing bowl

I used a disposable piping bag and a Wilton 1M tip, this Wilton Cupcake Decorating Kit is a great value for some piping tips and bags!

Here is an important thing to remember when piping swirls, use even pressure the whole time. I start in the middle of the cupcake and create a circle around the cupcake. You can stop there and have a rosette or keep building with smaller circles on top of each other until you reach the the height you want. Release the pressure when you reach the end and lift the bag away. Julianne at Beyond Frosting has a great video on decorating cupcakes.

Practice definitely does make piping easier! You can practice piping on some parchment or wax paper, or even a plate before you actually pipe the cupcakes. Once you feel like you are ready to frost, just spoon the practice buttercream back into the piping bag and go. Have fun!

cupcake with the wrapper pulled open to show the cupcake

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Biscoff Cookie Butter Cupcakes. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 12 cupcakes

Biscoff Cookie Butter Cupcakes

cupcake with the wrapper pulled open to show the cupcake

Biscoff cookie butter cupcakes are tender and full of Lotus Biscoff or speculoos flavors! Topped with a fluffy cookie butter Swiss meringue buttercream.

Prep Time 30 minutes
Bake Time 20 minutes
Total Time 50 minutes

Ingredients

  • 1 cup all-purpose flour
  • 3 ground Biscoff cookies (yields a shy ¼ cup)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, room temperature
  • ½ cup granulated sugar
  • ¼ cup dark brown sugar
  • 1 large eggs, room temperature
  • ½ teaspoon pure vanilla extract
  • ½ cup buttermilk, room temperature
  • 1-2 tablespoons cookie butter spread

Cookie Butter Swiss Meringue Buttercream

  • 3 large egg whites
  • ¾ cup granulated sugar
  • ½ teaspoon salt
  • ¾ cup (1.5 sticks) butter, room temperature*
  • ¼ cup cookie butter spread
  • ½ teaspoon pure vanilla extract

Instructions

    1. Cupcakes: Preheat your oven to 350°F.
    2. Prepare a 12 count cupcake/muffin tin with liners. Set aside.
    3. Place 3 Biscoff cookies in your food processor and pulse several times to reach a flour-like consistency. This will yield a shy ¼ cup of ground cookies. Alternately, you can crush the cookies in a zip top bag with a rolling pin.
    4. In a medium bowl, whisk together all-purpose flour, ground Biscoff cookies, baking powder, and salt. Set aside.
    5. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and both sugars on medium-high until light and fluffy, approximately 5 minutes. Scrape down bowl, add your egg and vanilla extract and mix until well combined.
    6. With the mixer on low, add the flour mixture and buttermilk in three alternating additions, beginning and ending with the dry, being careful not to over mix your batter.
    7. Place 2 tablespoons of batter in each cupcake liner and bake for 18-20 minutes, or until a cake tester comes out clean or with a few moist crumbs. Allow cupcakes to cool in the pan 5-10 minutes, then move to a wire cooling rack to cool completely.
    8. Once cool, spread the top of each cupcake with a thin layer of cookie butter spread.
    9. Cookie butter Swiss meringue buttercream: Wipe the bowl and whisk for your stand mixer with vinegar or lemon juice to make sure it is grease free or your egg whites may not stiffen.
    10. Whisk egg whites, sugar and salt in the bowl of your stand mixer. Whisk and heat mixture over a saucepan of simmering water until hot to touch, sugar is fully dissolved (you should not feel any granules when rubbed between your fingers) and it’s a bit frothy, approximately 3 minutes.
    11. Remove the bowl from the saucepan and wipe the bottom dry. Place on your stand mixer and whisk on medium-high (8 on a Kitchen Aid stand mixer) until the mixture is cool and the meringue holds a stiff peak (the bottom of your bowl should also be cooled), approximately 5-10 minutes.
    12. Switch to the paddle attachment, reduce the speed to medium (4-6 on a Kitchen Aid stand mixer) and add the butter, one tablespoon at a time, letting the butter fully incorporate before adding more. ** Once all butter is incorporated, scrape down sides of the bowl, add cookie butter spread and vanilla and whip until a thick, whipped consistency is reached.
    13. Fill a piping bag fitted with the tip of your choice, I used a Wilton 1M, and pipe the frosting on top of the cookie butter spread layer of each cupcake. Crumble an additional Biscoff cookie and sprinkle it over the tops of the buttercream, if desired.

Notes

Use only two tablespoons of batter per cupcake liner! If you overfill the liners, the cupcakes will sink dramatically in the middle. They will still taste great and you can hide the sink spot with more frosting, if needed! The cupcakes normally are quite flat and may have a slightly sunken middle.

* Your butter only needs about 1 hour of time (depending on temperature of your kitchen) to get to room temperature. You want the butter still slightly cool to the touch and not overly warm or soft.

** At some point your buttercream is going to be a sloppy mess. It may even look curdled. Do not fear, just keep whipping and it will magically come together into a beautiful whipped frosting. If you feel it is too soupy, place the mixture in the refrigerator for 20 minutes and then re-whip.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 254Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 261mgCarbohydrates: 39gFiber: 0gSugar: 28gProtein: 3g

The nutrition information is an estimate and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Cakes and Cupcakes