Biscoff Marshmallow Chocolate Bars

My grandma used to make bars like these but she used pink and green marshmallows.

And she used peanut butter, but I went with Biscoff, twice.

Biscoff Marshmallow Chocolate Bars from | @Averie Sunshine {Averie Cooks}

 These bars come together in less five minutes, are virtually work-free, and taste far more decadent and indulgent than you’d imagine something that’s so easy to make could taste. They’d make a great last minute holiday treat for a party. Or make them for a special night with your couch and remote control.

My grandma’s version of these bars, and many similar recipes, use peanut butter. I’m a peanut butter fiend, but also have a soft spot for Biscoff and it’s sweet, cinnamon-ginger pop. I couldn’t resist re-making a childhood favorite with it.

Biscoff Marshmallow Chocolate Bars from | @Averie Sunshine {Averie Cooks}

Biscoff Spread, Cookie Butter, and Speculasspasta are nearly interchangeable and in this recipe, use whatever is available. I’m in Aruba, a Dutch island, and used Dutch Speculaaspasta, the Dutch equivalent of Biscoff Spread.

I’m convinced that Speculaaspasta and Trader Joe’s Cookie Butter are the same product, simply labeled differently. Even the glass jars are identical.

To make the bars, combine chocolate chips and Biscoff Spread in a large microwave-safe bowl and melt them. Peanut butter may be used and the recipe will work, but the telltale cinnamon-and-gingery kick will be absent. Adding hearty pinches of cinnamon and ground ginger to peanut butter or almond butter, and a sprinkling of crushed graham cracker crumbs is a workaround, although not quite the same.

To the sweetly-spiced chocolate puddle, add marshmallows, and one cup of chopped Biscoff cookies. Trader Joe’s sells knock-off Biscoff cookies called Bistro Biscuits, or chop two full-size cinnamon-graham crackers. After coating the marshmallows and chopped cookies with the sweetly-spiced warm chocolate, transfer the mixture to a foil-lined small baking pan and smooth it.

I sprinkled a small handful of chocolate chips over the top both for texture contrast and to boost the chocolate intensity, not that these thick bricks were lacking in the chocolate department.

Biscoff Marshmallow Chocolate Bars from | @Averie Sunshine {Averie Cooks}

Allow the bars to set up for at least two hours in the refrigerator before slicing. Freezing the pan is acceptable if you’re in a rush like I always am. I store the bars in the freezer here and they never really freeze solid. When it comes to dense or dark chocolaty treats like brownies or rich bars, chilling them makes even more satisfying. Plus, chocolate begins to melt the minute it comes into contact with the warm, humid Caribbean air.

The recipe is ripe for substitutions based on what you have on hand and enjoy. Add slivered almonds, macadamia nuts, or a handful of shredded coconut to the batter. Omit the Biscoff cookies or graham crackers and instead use Nilla wafers or chopped Oreos. Sprinkle white chocolate chips, cinnamon chips, peanut butter or butterscotch chips, toffee bits, diced peanut butter cups, or Rolos on top. Mix and match until your heart’s content because the melted chocolate-Biscoff mixture will happily drench and coat most anything.

Biscoff Marshmallow Chocolate Bars from | @Averie Sunshine {Averie Cooks}

The bars are rich, dense, thick, and full of diverse texture. Soft and sweet marshmallows are the perfect squishy complement to the solidified melted chocolate. I like the striking visual contrast of the white and dark, too.

The chopped cookies add welcome crunch and serve to boost the overall cinnamon-ginger flavor profile. Although I’ll never say no to peanut butter and chocolate, pairing Biscoff twice with chocolate is a good call.

Biscoff Marshmallow Chocolate Bars from | @Averie Sunshine {Averie Cooks}

Make sure you have napkins handy, especially if you’re sharing them with a five year old. Or are just embracing your own inner five year old.

The best part of all is that they take less than five minutes to make.

Biscoff Marshmallow Chocolate Bars from | @Averie Sunshine {Averie Cooks}

Biscoff Marshmallow Chocolate Bars (No-Bake)

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: One 8-by-8 inch pan, 9 very generous squares

These no-bake bars are virtually work-free and come together in less than 5 minutes. Sweet, fluffy marshmallows and chopped Biscoff Cookies (or graham crackers) are drenched in a bath of melted chocolate and Biscoff Spread (or Cookie Butter Spread). The bars are rich, dense, and taste far more decadent and indulgent than you’d imagine something that’s so easy to make.


1 1/2 cups semi-sweet chocolate chips, for melting

1/3 cup Creamy Biscoff Spread or Cookie Butter Spread (peanut butter may be substituted although the flavor will not be the same)

3 to 3 1/2 cups mini-marshmallows

1 cup Biscoff Cookies (10 to 12 cookies) or Bistro Biscuits, roughly chopped (substitute with about 2 full-size sheets chopped (cinnamon) graham crackers)

1/4 cup semi-sweet chocolate chips, for sprinkling (white chocolate, butterscotch, peanut butter, or cinnamon chips may be substituted)


Line an 8-by-inch pan with aluminum foil, spray with cooking spray; set aside. In a large microwave-safe bowl, add 1 1/2 cups chocolate chips and heat on high power for 1 minute to soften and begin to melt. Add Biscoff spread and heat on high power for 30 seconds to melt, stirring to combine. Heat in 15-second bursts until the mixture can be stirred smooth, taking care not to overheat it.

Add the marshmallows, Biscoff cookies, and toss to coat evenly. Pour mixture into prepared pan, smoothing it lightly with a spatula. Sprinkle 1/4 cup chocolate chips evenly over the top. Place pan in the refrigerator for at least 2 hours to set-up, or until chilled and bars can be sliced. Bars will keep in an airtight container at room temperature for 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months. I prefer to keep them in the freezer (mine don't freeze solid) and serve them chilled.

Optional Variations: Add slivered almonds, macadamia nuts, or a handful of shredded coconut to the batter. Omit the Biscoff cookies or graham crackers and instead use Nilla wafers or chopped Oreos. Sprinkle white chocolate chips, cinnamon chips, peanut butter or butterscotch chips, toffee bits, diced peanut butter cups, or Rolos on top. Mix and match as desired.

Related Recipes:

Chocolate Banana and Biscoff Graham Bars – Bananas and chocolate are a great pairing and adding Biscoff before baking it all into a melted and gooey layered bar is a great way to use those ripe bananas

Peanut Butter Marshmallow Bars with Chocolate Frosting – Made with melted peanut butter, butterscotch chips, and are full of soft marshmallows and topped with chocolate frosting

Cookie Butter Spread Ginger Molasses Cookies (No Bake, Vegan, with GF option) – Soft gingerbread and molasses cookies are some of my favorites, but the dough is even better. Robustly-spiced with holiday flavors and drizzled with chocolate, these cookie dough bites are fast and easy to make for a last-minute treat

Cookie Butter Funfetti Triple Chip Bars – An easy bar pairing Cookie Butter and three kinds of baking chips. Reminiscent of a Seven Layer Bar, but made with Funfetti, melted sweetened condensed milk and Cookie Butter

No-Bake Peanut Butter Biscoff Cookie Dough Bites (Vegan, almost GF with easy adaptation) – Made with peanut butter and Biscoff cookies, or try them with Biscoff and Biscoff Cookies. There’s no wrong way to combine Biscoff and chocolate into no-bake truffles or cookie dough bites

Marshmallow Caramel Oreo Cookie S’Mores Bars – A chocolaty and butter crisp Oreo cookie crust base, topped with melted caramels, gooey marshmallows, and chocolate chips for an indoor, easy, and very gooey version of s’mores

Do you like Biscoff or Cookie Butter spread?

Feel free to link your favorite recipes or tell me about them. And if you’ve never made anything with them, and simply dip your spoon into the jar, I can relate.

114 Responses to “Biscoff Marshmallow Chocolate Bars”

  1. Jen L | Tartine and Apron Strings — December 20, 2012 at 4:52 pm (#

    I don’t think I’ve seen Speculoos or Biscoff or Cookie Butter here in Toronto, Canada yet! Either I’m not looking hard enough or I’m looking at the wrong shelf – you’d think it will be right by the Nutellas or Peanut Butters! That said, your Biscoff treats look so tasty! If you put this spread right in front of me now, I think I’ll try each and every one of them…then go for seconds! Is that wrong? Hehehe.


    Averie @ Averie Cooks Reply:

    I love all the spreads – Nutella, Biscoff, PB – never met one I didnt want to inhale :)


  2. Michele Sparrow — December 21, 2012 at 7:53 am (#

    Do you know that I have never had Biscoff or TJ Cookie Spread??! Where have I been? These bring back memories, Averie, because my grandma used to make these with colorful marshmallows as well. They were so good! These are a total Christmas snack treat, after opening presents, while awaiting the big dinner and the SERIOUS desserts! :-) At least, that is how it was around our house. These were the snacky, fun, in-between snacks…but OH SO GOOD! :-)


    Averie @ Averie Cooks Reply:

    You have to try Biscoff or TJ’s CB! lifechangers! :) We must have had the same grandmas, too!


  3. Ashley @ Kitchen Meets Girl — December 22, 2012 at 1:23 pm (#

    Our stores here FINALLY started selling Biscoff a few months ago, and I’ve already gone through multiple jars (ummm, mostly just with a spoon, though sometimes I attempt to be “good” and smear it on apples, haha). These bars look awesome, Averie, and I love your pictures – just fab!!


  4. angela @ anotherbiteplease — December 23, 2012 at 12:43 pm (#

    oh gosh this looks so good…and I have 3 jars of biscoff that I can’t wait to use up…the photos look like a fudge we make for Chrismtas…now I can’t wait to try your recipe…yum!


  5. Chung-Ah | Damn Delicious — December 23, 2012 at 10:41 pm (#

    You had me at biscoff! Then you said it could be made in 5 minutes – so yeah, this is totally going to happen in my kitchen soon!


  6. Sharon — January 1, 2013 at 10:19 am (#

    I can imagine making these with all chocolate, marshmallows and graham crackers for a super awesome s’mores bar with tons of texture!


  7. HanaS — November 7, 2013 at 5:15 am (#

    Since I know I won´t get any biscoff spread around here, I will go with your grandma´s version with peanut butter :) The recipe looks lovely, thank you for sharing!


    Averie Sunshine Reply:

    Great & enjoy!


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