No Bake Biscoff Bars – These rich, no bake bars are packed with crushed Biscoff cookies and cookie butter, then topped with a creamy layer of melted chocolate and more Biscoff spread.
If there’s a jar of Biscoff spread in the house, I’m probably already thinking about what I can stir it into next.
These no bake bars came together after one of those moments standing at the counter, spoon in hand, realizing I needed a quick dessert and had exactly zero interest in turning on the oven.
You only need a few ingredients and about 15 minutes to pull them off, but they hit all the right notes—sweet, spiced, creamy, and a little bit over the top in the best way.
I’ve played around with Biscoff in all kinds of snacks—like those Biscoff Rice Krispie Treats and the Biscoff Granola Bars when I want something a little more breakfast-friendly—but these bars are straight-up dessert. No cereal, no oats, just buttery cookie crumbs and a generous swirl of cookie butter in both layers.
They’re perfect for last-minute get-togethers, movie nights, or when you want a treat that looks like you put in more effort than you actually did.
Why You’ll Love Biscoff Bars
- Fast & fuss-free – You only need about 15 minutes of active time, and no oven, which makes this perfect for busy schedules or warm-weather baking.
- Fewer dishes to clean – Everything comes together in one saucepan and one bowl, so the cleanup is just as easy as the prep.
- Great for make-ahead – The bars need to chill to set anyway, which makes them perfect for prepping the night before.
- No specialty tools – No food processor, mixer, or fancy pans required—just a saucepan, a spoon, and a baking dish.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Butter – I always use unsalted in baking
- Creamy Biscoff Spread
- Vanilla Extract
- Biscoff Cookies
- Powdered Sugar
For the Topping
- Milk Chocolate Chips
- Creamy Biscoff Spread
How To Make No Bake Biscoff Bars
- Prep your pan – Line a 9×9-inch baking dish with foil or parchment to make the bars easy to lift and slice later.
- Melt the base mixture – In a saucepan, heat the butter and Biscoff spread together over low heat, stirring until smooth and combined.
- Stir in the dry ingredients – Remove from heat and mix in the vanilla, crushed Biscoff cookies, and powdered sugar until everything is evenly coated.
- Press into the pan – Spread the cookie mixture into your prepared dish and gently press it into an even layer.
- Make the topping – In a microwave-safe bowl, melt the chocolate chips with more Biscoff spread until smooth.
- Finish with the topping – Pour the chocolate mixture over the base and smooth it out with a spatula.
- Chill to set – Refrigerate the bars until firm enough to slice, about 1–2 hours depending on your fridge.
- Cut & serve – Once set, lift the bars from the pan, slice into squares, and enjoy!
Recipe Tips & Tricks
- Crush cookies by hand or bag – A zip-top bag and rolling pin work great if you don’t want to pull out the food processor. Aim for fine crumbs with some small pieces for texture.
- Adjust the sweetness – If you’re using milk chocolate on top but prefer a richer bite, try swapping in semisweet or dark chocolate chips.
- Chill before slicing – Don’t rush this part. Letting the bars fully set in the fridge gives you cleaner cuts and better structure.
- Line the pan for easy cleanup – Foil or parchment with an overhang makes it simple to lift the bars out in one go.
- Add a little crunch – Mix in some chopped nuts or crushed pretzels to the base for extra texture and a salty-sweet twist.
- Make a bigger batch – Double the recipe and use a 9×13 pan if you’re feeding a crowd—these bars disappear fast.
You can! Slice them first, then layer with parchment in an airtight container. Freeze for up to 2 months and thaw in the fridge before serving.
Yes, they should be stored in the fridge to keep the layers firm. Let them sit at room temperature for a few minutes before serving for the best texture.
Line a 9×9 inch baking dish with foil. You can use a 13×9 pan for thinner bars.
In a sauce pan melt together butter and Biscoff Spread. Stirring constantly until smooth.
1 cup butter, 1 cup Creamy Biscoff Spread
Remove from the heat and stir in the vanilla, crushed Biscoff cookies and powdered sugar. Stir until well combined.
8 oz package Biscoff cookies, 2 cups powdered sugar, 2 teaspoons vanilla extract
Spread into the bottom of the prepared dish.
In a microwave safe bowl melt together chocolate chips and Biscoff spread. Pour over bottom layer.
1 1/4 cup milk chocolate chips, 1/4 cup Creamy Biscoff Spread
Place in the fridge for about 20 minutes or until completely set.
Recipe uses 1 (14 oz) jar Biscoff spread. 1 cup in the bars, and the remaining in the topping.
Calories: 382kcal | Carbohydrates: 40g | Protein: 2g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 192mg | Fiber: 1g | Sugar: 25g
Nutrition information is automatically calculated, so should only be used as an approximation.
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