Filed Under: Bar Dessert | Cookies

Biscoff Brown Sugar Bars

Recipe By Tessa Arias
August 13th, 2012
2 from 1 vote
2 from 1 vote

Biscoff Brown Sugar Bars are deeply warm and sweet with an ooey gooey filling held in place by the deliciously buttery crust.

Yield: 16 bars

Prep Time: 15 minutes

Cook: 45 minutes

Tessa's Recipe Rundown...

Taste: These bars have a sort of deep and warm sweetness. If you’ve never tried Biscoff or something similar (I used Trader Joe’s Speculoos Cookie Butter), you must find some and eat a big dollop immediately!
Texture: The ooey gooey filling is held together by the firm and buttery crust.
Ease: Just a handful of ingredients and a few steps until you have these bars ready to go!
Appearance: I am in love with that thin crinkly cracking crust on top of these bars.
Pros: Perfect way to bake with Biscoff.
Cons: Waiting for these bars to cool is TORTURE.
Would I make this again? Yes.

Oh Biscoff. I first met you in cookie form on a Delta airline flight and it was love at first bite.

Biscoff Brown Sugar Bars

Everyone told me you were even better in creamy spread form but I wasn’t sure about the hype. What could Biscoff spread or “Cookie Butter” even taste like? I finally saw your spread at the store and snatched up a jar immediately. Upon opening the jar I found the aroma alone was intoxicating. I couldn’t help but dip my finger inside and lick it for a taste. It tasted like warm, cinnamon-y, sweet, heaven. I’ve since found you in another brand at Trader Joe’s which is easily accessible for me. Maybe too easy…

2 from 1 vote

How to make
Biscoff Brown Sugar Bars

Yield: 16 bars
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Biscoff Brown Sugar Bars are deeply warm and sweet with an ooey gooey filling held in place by the deliciously buttery crust.


For the crust:

  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 1/4 cup packed light brown sugar
  • 1 cup all-purpose flour
  • Pinch salt

For the filling:

  • 3 large eggs
  • 1 1/4 cups packed light brown sugar
  • 1/2 cup Biscoff spread, or other cookie spread
  • 1/2 cup all-purpose flour


For the crust:

  1. Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper or foil and spray with nonstick cooking spray.
  2. In a large bowl, use an electric mixer to combine the butter, sugar, flour, and salt until mixture is well combined and moistened. Press the mixture evenly into the prepared baking dish. Bake for 15 minutes, or until the edges are golden brown. Let cool.

For the filling:

  1. In a large bowl, use an electric mixer to combine the eggs, sugar, Biscoff, and flour until well combined and smooth.
  2. Pour the mixture over the cooled crust and bake for 30 minutes, or until the middle is just set. Let cool completely on a wire rack before cutting into 16 bars to serve. Bars can be made up to 2 days ahead of time and stored at room temperature in an airtight container.

Recipe Notes

Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Lauren at Keep It Sweet — August 13, 2012 at 5:30 am

    Love that these bars really let you enjoy that cookie butter flavor, yum!!

  2. #
    Cathy @ Noble Pig — August 13, 2012 at 7:00 am

    Whoa…I mean…I must have very soon!!

  3. #
    Clara — August 13, 2012 at 8:14 am

    hum… looks crunchy on the top… I love it.

  4. #
    Laura Dembowski — August 13, 2012 at 12:39 pm

    Ummmm . . . these just look totally amazing. I can’t wait to make them!

  5. #
    Erin @ Texanerin Baking — August 13, 2012 at 1:06 pm

    Oh geez. These are just ridiculous. Of course in an amazing way! I can only imagine how wonderful they are. We don’t have Biscoff / cookie butter in Germany and so my stock comes from France. So I have to ration it like crazy. It’s probably all expired just because I’m such a hoarder. I should probably make these. 🙂

  6. #
    Jen @ Savory Simple — August 14, 2012 at 7:03 am

    I just recently discovered Biscoff and I love all of these creative recipes in the blogging community! These bars sound fantastic.

  7. #
    Kristy @ Sweet Treats and More — August 14, 2012 at 9:17 pm

    I just discovered the beauty of biscoff! I think it’s a little to rich to eat by the spoonfuls but love it mixed in to some treats!

    These bars look amazing!!

  8. #
    Laurie — August 15, 2012 at 2:49 pm

    I have these in the oven and I can already say wow. I’ve had an unopened jar of the Biscoff spread in my pantry for several months. One small taste and WOW. It does taste just like the cookie. Thanks for sharing this recipe and Ll the other wonderful recipes on your blog.

  9. #
    Kristine — September 11, 2012 at 4:42 pm

    I made these following the recipe exactly. My filling never set…we ate the whole thing spooned over ice cream. It was deliciousBUT I would like to make it as a bar cookie. Any tips?

    • #
      Jodi — November 17, 2019 at 9:47 pm

      I had the same problem. The top looked like it would burn if I left it in for any longer. Also, the Biscoff flavor was a bit lost. I feel this recipe is not quite right, but I haven’t figured out what is missing yet.

  10. #
    Laura Dembowski — November 6, 2012 at 9:42 am

    Just made these for my blog. So gooey and amazing. Fell in love with one bite. I’d love if you’d come check my post out 🙂

  11. #
    Steve — November 13, 2012 at 6:12 am

    I love anything that has to do with Trader Joe’s Speculoos! These cookie bars look awesome!

  12. #
    Nancie — January 25, 2013 at 2:35 pm

    Never even knew there was Biscoff Spread until I saw this post. I can get it right off the shelf at my local Walgreens (drugstore) in Colorado. I did immediately eat a spoonful as suggested and, yes, it’s LOVE! I have a pan of the bars in the oven right now and can hardly wait for them to be done baking. Giddy Up!!

    • #
      Tessa — January 26, 2013 at 11:02 am

      I’m glad I could convert you to a Biscoff lover! Stay tuned for another Biscoff recipe coming up within the next week or so 🙂

  13. #
    Eric — March 11, 2013 at 3:08 pm

    Just made these, as I love Biscoff, could not wait to try them. I was much saddened when they came out almost totally liquid after 30m in the oven. Guess I have to try again….

  14. #
    Teagan — May 3, 2013 at 12:33 pm

    I’ve had these “pinned” for months now and finally got around to making them. I have just one word to describe them – WOW! Followed your instructions exactly and they came out perfect.

    • #
      Tessa — May 3, 2013 at 9:17 pm

      So glad to hear that Teagan! Enjoy!

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