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
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams in parenthesis DO NOT adjust, you will have to manually do that.
Ingredients
Biscoff layer
- graham crackers* crushed to crumbs (204g, about 1 ½ sleeves)
- Biscoff /Speculoos 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 (204g, about 1 ½ sleeves) and Biscoff cookies (125g, about 16 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 (¼ teaspoon). Set aside.
- In a small saucepan, heat the unsalted butter (½ cup/113g) and sweetened condensed milk (14oz can/396g) over low heat until the butter is melted and the two are combined.
- 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. The mixture is thick and a bit sticky.
- 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 (½ cup/113g) and cream cheese (2 ounces/56g) until well combined, about 3-4 minutes. Scrape up and down the bowl, then add the confectioners’ sugar (1 ½ cups/180g) and vanilla (1 teaspoon). 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 (4 biscoff/31g) 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 spread (1 tablespoon/15g) 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
Nutrition
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.
Anonymous says
I'm making these again for the second time. So delicious and really easy to make. Thank you for another fantastic cookie butter recipe.
Kathleen Pope says
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 says
Thank you Kathleen! You will love how easy they are to make and I know your son will love them!
Ben | Havocinthekitchen says
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 says
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 says
You're the queen of cookie bars! This looks so good with the graham cracker and Biscoff cookie layer!
Tasia says
Thank you Michelle! I do have a bit of an obsession with layered cookie bars.😂
Janelle says
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 says
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 says
I am loving your Biscoff cream cheese frosting... this is the perfect compliment to your amazing gingerbread flavored bars!
Tasia says
Thank you Heidi! I like how the cream cheese helps to balance the sweet in these Biscoff cookie butter bars.
Lovely says
This looks so yum! My sweet tooth is calling!
xoxo
Lovely
Tasia says
Thank you! I hope you enjoy this easy recipe!
Katherine | Love In My Oven says
How decadent and delicious, Tasia! I'm swooning! I really need to get my hands on some cookie butter!!
Tasia says
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.
Holly says
I made these cookie bars for the first day of school and they were so yummy, loved that they are no-bake. Will make again!
Julie says
Wow! These are a cookie butter dream. So easy and delicious!
Anonymous says
Rachel says
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 says
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 says
I would love to make this in bigger batches for parties. Any idea for measurements for 9x13 pan?
Tasia says
Hi Tanya, you can double the recipe and use a 9x13 pan. Enjoy!
Melanie Howell says
Omg I could not peel these off the parchment or a plate or anything. Bottom was extremely sticky and unmanageable.
Tasia says
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?
Autumn says
im not sure about Melanie, but I also have this issue when I make these. I struggle through it because we love them so much lol. they are very hard to get off the parchment and then they are very sticky to the container I put them in. I considered trying to add less of the condensed milk mixture next time to see if it helps. I weigh my ingredients.
Tasia says
Hi Autumn, I am happy to hear you love these cookie butter bars! They disappear SO fast when I make them. I haven't had this issue, but you could try adding an extra biscoff cookie or graham cracker to the base mixture to see if that absorbs a little more of the butter/sweetened condensed milk and makes it a little less sticky.
Berty says
Can't wait to try to make these am I reading it right that it's only 2 ounces of cream cheese? So 1/4 of a brick?
Tasia says
Hi Berty, yes a 1/4 of an 8 ounce brick of cream cheese. I know you are going to love these no bake cookie butter bars!
Sarah says
This is a gooey, sticky, nasty mess! Almost like an AI disaster… made exactly the way the recipe says to make them. Really disappointed, and I almost wish I wouldn’t have wasted the ingredients.
Tasia says
Hi Sarah, I am sorry you had trouble with this recipe. I assure you that I am a real person who has made this recipe and my lemon raspberry version multiple times without it being a sticky mess. Did you weigh your graham crackers and biscoff cookies? You used one can (14oz/396g) of sweetened condensed milk and not evaporated milk, correct? I'm truly baffled as to why this gave you trouble and would like to help you trouble shoot.
Loni says
Let me start by saying I’m a very experienced baker and I weigh everything and yes, I used sweetened condensed milk.I just made these and I had to go back and read the recipe three times to figure out if I did anything wrong and I didn’t but had the exact same problem that some of the previous reviewers had. The base was a very loose sticky mess. I doubled the recipe so I put in 410 g of graham wafer crumbs, 250 g of Biscoff cookies crushed, 1/2 tsp salt, 1 c of butter, and two cans of sweetened condensed milk. And my cans were only 300 mils each, so 600mls. If anything, because I used almost 200 mls less sweetened condensed milk, it should have been drier. But like I said, it was super loose and sticky. There was no way you could press it into a pan. I added in an extra 205g of graham crumbs (615g total) and an extra 125g of biscoff crumbs (375g total) This seemed to make it workable and I was able to press it into the pan. After chilling they were still sticky but slicable. They taste amazing so I want to give it another try. But next time I’m going to use only 1 can of sweetened condensed milk and 1/2c butter for a double batch and see if that works better.
Tasia says
Hi Loni, I am happy to hear you loved the taste of these cookie butter bars. I'm baffled as to why the base was so sticky for you, especially with the addition of extra graham crackers and biscoff cookies. I remade this recipe in August 2025 after a comment about it being too sticky. They came out exactly as they had when I tested and created them in 2020. Are you on Instagram? I posted a reel video on 8.27.25 showing the bars coming together and I would be curious to know if your mixture resembled mine. Give me a couple days and I will get the video loaded into this blog post as well. Thank you for making them and please let me know how it goes next time.
Jane says
Can i use all cookies instead of graham crackers and cookies
Tasia says
Hi Jane, I haven't tried that, but I imagine it should work fine. Please let me know how it turns out!
Angella says
I just started on my 3rd bucket of Biscoff Cookie Butter! 6 pounds each! My grandson and I make them often. Teachers beg for the recipe or better yet, just want us to make them.
Tasia says
Hi Angella, thank you for the kind comment. I am so happy to hear you love these cookie butter bars! Thank you for making them and sharing.
Abby says
These bars look so good! I plan to make tomorrow. I'm wondering, would they be better made the same day or the night before ? Or would that even make a difference 🤔
Tasia says
Hi Abby, they are great either way! Enjoy them!