These Biscoff cookie butter bars are soft, chewy and insanely delicious! They are a no bake recipe and super quick and easy to make.
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If you have been around two sugar bugs for any time now, I think you know my addiction to Biscoff and cookie butter. Cookie butter cake continues to be a reader favorite as well as my homemade cookie butter caramel sauce and Biscoff caramel tart. And then we have 3 ingredient Biscoff cookie mousse and my easy cookie butter frosting which are also recipes with Biscoff cookies. And honestly the list goes on a bit from here too....
But back to this no bake dessert recipe. It is perfect as we transition from summer to fall. No bake cookie butter bars have all the lovely cinnamon and gingerbread flavors that many of us start to crave as the weather gets cooler, but they require no time in the oven! A real win if your end of summer temperatures are still scorching hot.
what does biscoff or cookie butter taste like?
The flavor is reminiscent of subtle gingerbread with hints of cinnamon, nutmeg and clove. Biscoff are a buttery, spiced shortbread-like cookie that originated in Europe and have gained a lot of popularity in the U.S. over the past several decades.
Cookie butter has a consistency like peanut butter, but is made from ground up Biscoff or speculoos cookies. It is a nut free spread that can be used on pancakes, cookies, waffles, toast or anything you wish. I'm very guilty of eating it from the jar with a spoon!
how to make no bake cookie bars
This recipe is a spin on my no bake lemon raspberry bars. This easy dessert bar uses crushed Biscoff cookies and graham crackers mixed with sweetened condensed milk and melted butter to form the Biscoff layer.
Start by placing the Biscoff cookies {I usually buy mine at Target} and some graham crackers in a food processor {I have a Cuisinart} and blitz them until they are fine crumbs.
Next melt together sweetened condensed milk and butter. Then mix the two together and press the mixture into the bottom of a parchment lined 8x8 baking pan. Place the Biscoff layer in the refrigerator to chill while you make the cream cheese Biscoff frosting.
cream cheese biscoff frosting
The biscoff cookie base layer is complimented with a frosting made with a little bit of cream cheese. The tang from the cream cheese helps to balance the sweet of the cookie butter bars.
Start by beating together the cream cheese with butter. Once the mixture is smooth, mix in confectioners' sugar and vanilla and then beat until the frosting is smooth and creamy. Finally add in crushed Biscoff cookies and mix until combined.
finishing your cookie butter bars
Once the frosting is ready, spread it in an even layer over the chilled Biscoff cookie layer.
Then melt a tablespoon of cookie butter spread and drizzle it across the top of the cream cheese Biscoff frosting layer. Chill the no bake cookie bars for a minimum of 2 hours before slicing and serving.
how to store these biscoff cookie butter bars
Any leftover bars should be stored covered in the refrigerator. They will stay fresh for 4-5 days. The no bake cookie bars can also be frozen in an airtight container for up to 2 months. Let them thaw overnight in the refrigerator or on the counter, if your kitchen isn't too hot.
If you have ever tried the Starbucks cookie butter bars, I would love to know how you like this version of no bake bars instead.
Big E was very excited to try the test batch and after her first bite she said to me, "I'm going to eat the rest of these bars all by myself"!
Remember to snap a picture and tag me on Instagram if you make these Cookie Butter Bars. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more recipes with biscoff cookies
- Cookie Butter Cake
- 3 Ingredient Biscoff Cookie Mousse
- Biscoff Caramel Tart
- Cookie Butter Swiss Roll
- Biscoff Cookie Butter Cupcakes
- Cookie Butter Crispy Cookies
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!
Cookie Butter Bars
These Biscoff cookie butter bars are soft, chewy and insanely delicious! They are a no bake recipe that is super quick and easy to make.
Ingredients
Biscoff layer
- 1 ½ sleeves graham crackers, crushed to crumbs (204g)
- ½ package of Biscoff cookies, crushed to crumbs (about 16 cookies/125g)
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, cut into cubes (113g)
- 1- 14 ounce can sweetened condensed milk (396g)
Biscoff Cream Cheese buttercream
- ½ cup unsalted butter, room temperature (113g)
- 2 ounces cream cheese, room temperature (56g)
- 1 ½ cups confectioners’ sugar (180g)
- 1 teaspoon pure vanilla extract
- 4 Biscoff cookies, crushed to crumbs (31g)
Cookie Butter drizzle (optional)
- 1 tablespoon cookie butter spread (15g)
Instructions
- For the Biscoff layer: Line an 8x8 baking pan with parchment paper, being sure to leave a little overhang. {a 9x9 pan will also work}
- Crush your graham crackers and Biscoff cookies into crumbs. I like to use my food processor for this job. Add the crumbs to a large bowl. Mix in the kosher salt. Set aside.
- In a small saucepan, heat the unsalted butter and sweetened condensed milk over low heat until the butter is melted. Remove the pan from the heat and pour the sweetened condensed milk mixture over the crushed graham crackers and Biscoff cookies. Mix until well combined.
- Press the dough into the prepared baking pan and chill while you make the buttercream.
- For the Biscoff cream cheese buttercream: Using a stand mixer with the paddle attachment or a hand held mixer, beat the butter and cream cheese until well combined, about 3-4 minutes. Scrape up and down the bowl, then add the confectioners’ sugar and vanilla. Mix on low until the sugar is incorporated, then beat on medium high for another 3 minutes until the buttercream is smooth and creamy. Finally, add in the crushed cookies and mix another minute, until thoroughly combined.
- Spread the buttercream over the chilled Biscoff in an even layer.
- For the cookie butter drizzle: warm the cookie butter until it reaches a drippy consistency. I melted mine in a small saucepan over low heat for less than one minute. If the cookie butter gets too runny, you can let it cool a bit, which should thicken it up. Spoon the melted cookie butter into a sandwich bag and cut a teeny, tiny corner off. Then drizzle the cookie butter over the Biscoff cream cheese buttercream.
- Chill a minimum of 2 hours before slicing and serving.
Notes
If graham crackers are hard to find where you live, digestive biscuits are a good substitute.
Store any leftovers well covered in the refrigerator for 4-5 days. You can freeze for up to 2 months {in an airtight container} as well.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 190Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 61mgCarbohydrates: 21gFiber: 0gSugar: 20gProtein: 2g
The nutrition information is an estimate and may not be entirely accurate.
Kathleen Pope
You had me at Cookie Butter, but add that these are no bake! WINNER! So delicious! Sending some to my college son, he will love them!
Tasia
Thank you Kathleen! You will love how easy they are to make and I know your son will love them!
Ben | Havocinthekitchen
I never buy cookie butter because I know I won't resist, and it could easily disappear without a few days (and without any recipe making haha) These no bake bars look terrific - excellent combination of flavours and different textures in the layers.
Tasia
Thank you Ben! It takes a LOT of restraint for me to not eat all the cookie butter before it makes it into recipes!
Michelle
You're the queen of cookie bars! This looks so good with the graham cracker and Biscoff cookie layer!
Tasia
Thank you Michelle! I do have a bit of an obsession with layered cookie bars.😂
Janelle
I found this recipe because I had way more cookie butter than I needed after making the Cookie Butter Crumbl Copycat recipe. WOW! They're delicious! The Biscoff Buttercream is Devine 😋❤️
Tasia
Hi Janelle, thank you for coming back to leave a review. I'm so happy to hear you love these cookie bars!
Heidi | The Frugal Girls
I am loving your Biscoff cream cheese frosting... this is the perfect compliment to your amazing gingerbread flavored bars!
Tasia
Thank you Heidi! I like how the cream cheese helps to balance the sweet in these Biscoff cookie butter bars.
Lovely
This looks so yum! My sweet tooth is calling!
xoxo
Lovely
Tasia
Thank you! I hope you enjoy this easy recipe!
Katherine | Love In My Oven
How decadent and delicious, Tasia! I'm swooning! I really need to get my hands on some cookie butter!!
Tasia
Thank you Katherine! You definitely need to get some Biscoff and cookie butter and make this recipe!;-). I know your kids will enjoy them as much as mine do.
Rachel
It's been hot as all get out and I was searching for no bake recipes, which brought me here. My, my, this recipe is amazing! I was surprised at how easy it was too. Thank you, I will be making this one again. Your cookie butter mousse is next on my list.
Tasia
Hi Rachel, thank you for coming back to leave a comment. It's been warm here too and now you've got me craving a batch! I am happy to hear you loved them.
Tanya
I would love to make this in bigger batches for parties. Any idea for measurements for 9x13 pan?
Tasia
Hi Tanya, you can double the recipe and use a 9x13 pan. Enjoy!
Melanie Howell
Omg I could not peel these off the parchment or a plate or anything. Bottom was extremely sticky and unmanageable.
Tasia
Hi Melanie, I am sorry they gave you trouble! I've never had this happen when making this recipe, I wonder if the sweetened condensed milk pooled a little at the bottom of the biscuit layer?