I traveled for a conference recently, and on the plane, they served Biscoff cookies. It was a pretty short flight and that was about all they served. Short flights are fun, they serve the drinks and then it’s time to land. My friend from work hadn’t had Biscoff cookies before, and was thinking that they were coffee-flavored, a flavor that isn’t her favorite. I told her they weren’t coffee-flavored at all. I figured that it was time to make something with Biscoff spread.
I have made a very similar bar cookie to this before, but it only had a caramel filling and not a caramel and Biscoff filling. And it didn’t have toffee either. I recall that those bars were quite rich and buttery, and this recipe just guilds the lily, really. You do want to cut these into smaller bars, as they are very over the top. I like the combination of the caramel and the cinnamon Biscoff. The Biscoff is the strongest flavor; I think the toffee bits just add crunch but not a lot of extra flavor. These aren’t as sweet as you might think them to be, but they are very, very decadent.
Biscoff Caramel Toffee Bars
2 cups butter, room temperature
1 cup sugar
1-1/2 cups powdered sugar
1 tablespoon vanilla
4 cups flour
11 ounce jar salted caramel sauce
14 ounce jar Biscoff spread
1-½ cups toffee bits
Preheat oven to 325 degrees. Line a 9” x 13” baking pan with foil and spray the foil with nonstick cooking spray.
In a large mixer bowl, beat the butter and sugar on medium until creamy. Add the powdered sugar and vanilla and beat on medium until light. Add the flour and stir on low until the dough forms. Press half of the dough into the bottom of the prepared pan. Refrigerate the remaining dough.
Bake for 15 minutes. Remove the pan from the oven. Pour the caramel sauce over the partially baked base. Microwave the Biscoff spread for about 20 seconds and then top the caramel with the Biscoff spread. Crumble the remaining dough on top of the Biscoff, covering the filling as much as possible. Sprinkle the dough with the toffee bits.
Bake for an additional 25-30 minutes or until lightly golden and the caramel is bubbly. Cool completely before cutting into squares.
Recipe from The Domestic Rebel