Biscoff S’mores Bars

Um, I think I have a problem.

Like, for realsies.

This Biscoff spread is addicting stuff, man. And I, for one, am powerless to resist.

If you’ve been living under a rock and haven’t heard of Biscoff, it’s basically cookies in peanut butter form. I think it tastes like a spread made from extra sweet graham crackers. It pretty much tastes like crack.

If you haven’t been able to find it yet, I suggest you check Walmart. It’s located right next to peanut butter and Nutella in our store. Actually, if you haven’t been able to find it, consider yourself lucky. You still have pants that fit. Hooray for you!

We’ve gone through three jars of the stuff and this is the first thing I’ve baked with it. So, yeah, that pretty much means that I’ve eaten three jars with a spoon.

Sure, my husband has spread a couple of spoonfuls on some graham crackers, and I’ve dipped apples in it a handful of times, but let’s be real here.

Me + Biscoff + Spoon / Husband – Children = Fat Pants.

You know, my math really doesn’t work out, but that’s okay. Not everyone can be good at everything. Math just isn’t my strong suit. Either way, I’m wearing fat pants, so I totally got that part right.

Anyway, I made these bars for you. They’re chock full of Biscoff, milk chocolate chunks, graham crackers, and mini marshmallows. They’re all S’mores-y and gooey and pretty much just plain delicious.

Maria, the blogger behind Two Peas and Their Pod, had an awesome recipe for Biscoff blondies that I came across on Pinterest, so I just tweaked that and added a hundred extra fattening things to her recipe. As one does.

PrintPrint Recipe

Biscoff S'mores Bars


1/4 cup unsalted butter
1 cup brown sugar
1/4 cup Biscoff Spread
1 large egg
1/2 teaspoon vanilla
1 1/4 cup flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
4 graham crackers, crushed into small pieces
1 cup milk chocolate chunks (I threw in a few semi-sweet chips on top for photo purposes)
1 cup mini marshmallows


Preheat the oven to 350°F. Butter an 8x8 baking dish.
In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat and stir in the Biscoff Spread. Continue stirring until the mixture is creamy and well combined.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Stir in the graham crackers, chocolate chunks, and mini marshmallows.
Add the egg to the Biscoff mixture and stir until smooth. Stir in the vanilla extract and mix until well combined.
Pour the wet mixture into the dry ingredients and stir until well combined. This will be very thick and difficult to stir, so you may need to get in there and mix it with your hands.
Dump the batter into the prepared dish and press it into the pan evenly.
Bake for 22 minutes or until the top is golden and the edges are slightly browned and a toothpick comes out clean.
Remove from the oven and cool for at least 10 minutes before cutting and serving.


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27 Responses to “Biscoff S’mores Bars”

  1. Lora April 2, 2012 @ 8:08 pm (#

    These are fabulous. Love!


  2. Averie @ Averie Cooks April 2, 2012 @ 9:35 pm (#

    I love Biscoff spread, cookies, and marshmallows, so these are right up my alley!


  3. DessertForTwo April 2, 2012 @ 9:52 pm (#

    I bought one jar of Biscoff. I enjoyed it daily on toast for breakfast, on spoons after dinner with tea, and many times in between. I told myself “live it up! because this will be the only jar you buy.”
    Well, that was 8 jars ago. Or 9. *burp*

    I keep telling myself “this will be the last jar!” but somehow, I know it never is. One day, I tried to convince myself that it was only a seasonal item and I shouldn’t even bother looking for it in the store anymore. It worked for a few days…


  4. Deborah April 2, 2012 @ 9:54 pm (#

    Seriously – I just pulled a jar out of the pantry today and wondered what I was going to make with it. These look phenomenal!


  5. cassie April 3, 2012 @ 4:02 am (#

    Well, aren’t these just little slices of heaven?! I just ran out and will be making a trip to the store today for another jar of Biscoff spread, it’s GREAT stuff!


  6. shelly (cookies and cups) April 3, 2012 @ 5:43 am (#

    Those look good! I have been through more jars of Biscoff than I can count and haven’t baked with it yet, so draw your own conclusions. whatever.
    This might break my habit.


  7. Jazzy April 3, 2012 @ 9:02 am (#

    I wish I had the brains to make up recipes, I’m just good at following other people’s recipes lol! I would love to create a page and all I want to do is share friends and family’s recipes and of course websites like yours ( with permission) Because almost 3 months now I been baking up a storm and accomplishing recipes. Right now I’m trying to maintained a sourdough starter and start making yummy bread. ( I already accomplish 3 bread recipes) Ty for sharing. I’m going to make this Sunday with other sweets for Easter.


  8. Emilie @ Emilie's Enjoyables April 3, 2012 @ 9:45 am (#

    Biscoff is seriously addicting. My latest obsession is to melt a huge spoonful in the microwave and pour granola all over it and eat it with a spoon. Heaven.


  9. Alyssa April 3, 2012 @ 12:01 pm (#

    I cannot be trusted around biscoff spread or Trader Joes Cookie Butter. They are both just way to addicting!!!! I could probably go through an entire container a week if I allowed myself to buy them!!! Although these bars are a great excuse to go out and buy a jar…. or two =)


  10. Joanne April 3, 2012 @ 6:37 pm (#

    You are speaking to the choir girl. I just bought two jars of Trader Joe’s version. For no reason. With no plan. Other than a SPOON.

    Basically that means I should make these and bring them into work. But we really know I’ll make them and sit at my desk eating them. For realz.


  11. Patty April 3, 2012 @ 6:37 pm (#

    I was perfectly happy ‘under my rock’ until you turned me on to Biscoff spread! I made the last recipe you published and O.M.G.!!!! I wouldn’t fit under my old rock now, thank you very much! Oh well….there’s bigger rocks out there! Publix…here I come!


  12. Tracey L. April 3, 2012 @ 6:59 pm (#

    My grocery store carried this forever and I had no idea what it was. Now that I see all these amazing recipes for Biscoff, they stopped carrying it. Probably a good thing for me and all of the skinny jeans in my closet.


  13. Cheyenne Renard April 3, 2012 @ 8:26 pm (#

    I just love your blog, I love cookies. Thank you for all your time and energy that you invest in it. I would love to know where to purchase Biscoff . I live in Henderson Nevada . Down the street is a trader joes and we have smiths and Albertsons and Vons i would appreciate finding where to get this at oh also Whole Foods store not too far. Thank you so much again . Your cookie Friend Cheyenne of Henderson Nv.


    • Karly replied: — April 3rd, 2012 @ 8:39 pm

      @Cheyenne Renard,

      Hi! Thanks for reading! :)

      I’ve only seen Biscoff at Walmart, but Trader Joe’s has Speculoos Butter which is the same thing!

      Good luck!


      • MaryW replied: — September 7th, 2012 @ 10:27 am

        @Karly, They just started carrying this at my local safeway :) This could be dangerous. :)


  14. Rachel April 4, 2012 @ 11:25 am (#

    I bought two jars from their online store thinking I’d make one of Maria’s recipes. Well there’s just a few spoonfuls left and no baked goods in sight so I guess I need to restock! Although my fiance keeps up spoon for spoon so that makes me feel slightly less gluttonous.

    Here’s a link to the spread if anyone has trouble finding it. They sometimes run free shipping promotions or discounts…I recommend unsubscribing from the mailing list immediately after you order or you may have to join me at Biscoffs Anonymous.


  15. grace April 5, 2012 @ 11:17 am (#

    this, my friend, is why i own fat pants. :)


  16. Michelle April 5, 2012 @ 7:50 pm (#

    I think everyone who’s everyone tried Biscoff has the same feeling…it’s like crack! But, in a good way. So, yeah these look amazing and I’m tempted to make them except I already made Biscoff Cinnamon Toast Crunch treats today, as well as Biscoff Oatmeal Raisin cookies. Maybe next week. One question, when you say 4 graham crackers you mean 4 sheets, right? Not one sheets and how it’s 4 pieces.


  17. Tracey April 5, 2012 @ 8:11 pm (#

    These sound sooo yummy. I did something similar with an energy bar recipe. I subsittuted Biscoff spread for the peanut butter and added chopped hershey bar, marshmellow bits, and chopped graham crackers. Then I pretended they were still a healthful treat.


  18. Jen @ Jen's Favorite Cookies April 7, 2012 @ 11:32 am (#

    So Biscoff might be the single most delicious thing known to man. I have to force myself not to buy it or I will totally eat it with a spoon. I almost can’t bring myself to bake with it. By the way, I’m kind of stalking Maria from Two Peas, I love her recipes too! This version of yours looks rather fattening, I mean fantastic too!! Great post!


  19. katie July 11, 2012 @ 9:06 am (#

    ummm i can’t believe you went there… these look and sound fab!


  20. Patricia March 2, 2013 @ 11:45 pm (#

    I can not find biscoff spread, but I can find biscoff cookies. Do you have a receipt for homemade biscoff spread?


  21. Heather @ French Press August 15, 2013 @ 9:04 pm (#

    oh YUM!! I’m a new Biscoff fan, and cannot wait to make these


  22. Laura October 15, 2013 @ 11:31 pm (#

    Okay, I think I am doing something wrong… every time I get to the part after mixing in the Biscoff spread my mixture turns to cement and I either can’t mix the egg in or the egg like cooks in it. What am I doing wrong? I feel like this can’t be right. Two mishaps with this and my container of already mixed dry ingredients are getting lonely.


    • Karly replied: — October 19th, 2013 @ 4:45 pm

      Hi Laura!

      I’m so sorry! I’m not sure what could be going wrong. I double checked the recipe and it all looks written out properly. The reason you go from mixing the Biscoff mixture to the dry ingredients and back to adding an egg to the Biscoff is to give it time to cool down a bit so it doesn’t cook your egg. Maybe let it try cooling a bit longer in between? Also, be sure you’re heat is off before you add your Biscoff to the melted butter. I’ve had Biscoff seize up on me when I melt it over direct heat.

      Hope that helps!



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