The Biscoff Marshmallow Chocolate bars are rich, dense, and taste far more decadent and indulgent than you’d imagine something that’s so easy to make.
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 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.
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.
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.
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.
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Biscoff Marshmallow Chocolate Bars
Ingredients
- 1 ½ cups semi-sweet chocolate chips, for melting
- ⅓ cup Creamy Biscoff Spread or Cookie Butter Spread - peanut butter may be substituted although the flavor will not be the same
- 3 ¼ cups mini-marshmallows
- 1 cup Biscoff Cookies about 10 to 12 cookies or Bistro Biscuits or substitute with 2 full-size sheets chopped cinnamon graham crackers
- ¼ cup semi-sweet chocolate chips, for sprinkling (white chocolate, butterscotch, peanut butter, or cinnamon chips may be substituted)
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Related Recipes:
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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.
Another winner!! I love the name of the spread you can get in Aruba, 14 letters :)
Dutch is such a long-winded language. The words are soooo long :)
I guess I can take my spoon out of my cookie butter jar and make these lovely bars. Thanks for the recipe!
Love these. Love how neatly you cut them! When I first looked at the pics I actually thought you used a circular cereal grain, like Kix, they look so neat and tidy. And I love how they are a simple, straightforward, but delicious treat. Making these to share with friends tomorrow. Thanks, girl!
Funny you should say they’re neat…they WERE neat when I cut them, nearly frozen. And in 3 mins in Caribbean air, they started melting. And oh boy. Nothing like some melting choc for food photos that’s not supposed to be melting!
And if you make them, please report back!
at times, i can’t even keep cookie butter in the house because I cannot be trusted around it. However, putting it into a recipe like this.. i think I can make an exception and hoard the TJs shelves. Who am I kidding? I already have a jar in the pantry and the only “recipe” i’ve used it for is spreading on crackers.
All that chocolate and the marshmallows, this recipe is screaming “make me!” “make me!” as I sit here in the office wishing I was in the kitchen! the extra biscoff cookies inside – i would LOVE the texture those bring to the squares. wow, these look so good averie! Such a simple, quick yet creative little decadent dessert. :)
I already have a jar in the pantry and the only “recipe” i’ve used it for is spreading on crackers. <-- you're a step ahead of me most times. Because I just use a spoon, no crackers :) And this is such an easy one, Sally. New spin on classic favorite! The pastel marshmallows circa 1986 have been updated! And it's a texture junkie's DREAM dessert. You would love love love it!
I made something similar last year but that was waaaay before I discovered Biscoff. Now I want these!!!
And I relinked to one I made in 2009 in the related recipe (eeek, the pics!) and yes, way before I discovered Biscoff, too!
I’ve actually never had either Biscoff or the spread. These look like the perfect treat to take to a holiday party!
CHANGE that, asap :)
Yum! I love biscoff – I had it in Belgium when I was a kid, but didn’t realize it was just melted gingerbread until a few years ago, haha.
I need to work on a homemade version – pulverizing gingerbread/snaps sounds like fun work :)
Any bar with Biscoff two ways is my kind of bar!
And thanks for the Pin too!
I think you out-did your grandma, but her green and pink marshmallows version sounds pretty cute. No wonder you turned into a peanut butter fiend.
I bet you’ve had similar treats – I think they were a staple of every potluck type function for a couple decades – at least where I grew up!
I’ve never tried any of those delicious spreads that people always talk about! I need to change that.
No.way! You need to change that, asap! I can see a Biscoff/Beer recipe coming now :)
My grandma used to make these with green and red marshmallows, too! Though, I must say that I like the sound of yours more! :)
I bet our grandma’s used the same recipe :)
I’m hopping on a plane and coming over. Besides, I’m certain that these taste better when shared with friends :)
And I would have LOVED to share. Lord knows we do not lack for treats around here!
OMG these look delicious! I love cookie butter spread!
oh I must try these!! TOO GOOD
If these aren’t the epitome of a gooey, perfect, ultra-decadence, I don’t know what is. They’re honestly mind-blowing how ridiculously indulgent and scrumptious they look, Averie!
And SO EASY! The best kind of treat!
Oh my, these look yummy! I love how something that comes together so quickly can still be a decadent treat. I’m road tripping home for Christmas this weekend and had making granola bars for our car snacks in the back of my head. I might have to go sweeter with these instead. Memo to self: pack the wet wipes ;-)
I was on your site last night and saw your orange bread. I was thinking how good that looked and granola bars sound great, too!