Biscoff Cookie Dough Bars No Bake

$- 1 cup Biscoff spread - 1 cup almond flour - 1/2 cup brown sugar - 1/4 cup maple syrup - 1 teaspoon vanilla extract - 1/4 teaspoon salt - 1/2 cup mini chocolate chips - 1 cup crushed Biscoff cookies (for topping) - 1/2 cup melted coconut oil (for binding and topping) For this recipe, you can easily swap ingredients. Use peanut butter instead of Biscoff spread if you like. Almond flour can change to oat flour for a nut-free option. If you want less sugar, try using a sugar substitute. Maple syrup can be replaced with honey or agave syrup. When selecting Biscoff products, look for the smooth spread. It should be creamy and easy to mix. Check the label for simple ingredients without additives. For the cookies, select the classic Biscoff cookies. They bring the best flavor and crunch to your bars. Always make sure the cookies are fresh for the best taste. To start, grab a large bowl. You will mix the Biscoff spread, almond flour, brown sugar, maple syrup, vanilla extract, and salt in this bowl. Use a sturdy spoon and stir well. You want this mix to become a smooth, dough-like texture. Once it looks good, fold in the mini chocolate chips. Make sure they spread out evenly. Next, take a separate bowl. In this bowl, mix the melted coconut oil with the crushed Biscoff cookies. Stir until they blend well. This mix will be your topping. It should be crumbly but stick together when pressed. Now, line an 8x8 inch baking pan with parchment paper. Leave some paper hanging over the sides. This helps you lift out the bars later. Pour the cookie dough mix into the pan. Spread it evenly and press it down firmly. This helps it hold together. After that, take your Biscoff topping. Evenly sprinkle it over the cookie dough. Press it down a bit to make sure it sticks. Finally, place the pan in the fridge for at least 2 hours. This step helps the bars set. Once firm, lift the bars out using the parchment paper. Cut them into squares or rectangles and enjoy! To get the right dough texture, mix all the wet and dry ingredients well. When you combine the Biscoff spread, almond flour, brown sugar, maple syrup, vanilla extract, and salt, stir until it's smooth and thick. If the dough feels too dry, add a bit more maple syrup. If it’s too sticky, mix in a little almond flour. You want a dough that holds together but is not overly wet. For a great look, serve these bars chilled on a wooden platter. Drizzle some extra Biscoff spread over the top. This adds flavor and makes it pretty. You can also sprinkle more crushed Biscoff cookies on top. This gives a nice crunch and looks inviting. Cutting the bars into squares or rectangles will make serving easy. If you want the bars sweeter, add more brown sugar or maple syrup. You can also mix in more chocolate chips for extra sweetness. If you like a richer flavor, consider adding a pinch of cinnamon. This simple spice can enhance the taste without overpowering it. Taste as you go, so you find the perfect balance that you enjoy. {{image_2}} If you want to make nut-free Biscoff cookie dough bars, use oat flour instead of almond flour. Oat flour works well and adds a nice texture. You can also use sunflower seed butter in place of Biscoff spread. It gives a similar taste without nuts. You can get creative with mix-ins. Try adding dried fruit like cranberries or raisins for a chewy twist. You can also use white chocolate chips for a sweeter flavor. For a crunch, add chopped pretzels or nuts if they're safe for you. Customize it to fit your taste! To make this recipe vegan, swap the maple syrup for agave nectar. Ensure the Biscoff spread you use is vegan-friendly, as some brands may include honey. You can use a plant-based butter or coconut oil for binding. These small changes will keep your bars delicious and vegan-friendly. To keep your Biscoff cookie dough bars fresh, store them in an airtight container. You can place parchment paper between layers to avoid sticking. This helps keep the bars intact and delicious. Keep them in the fridge for best results. They stay fresh and tasty for about a week. If you want to save some bars for later, freezing works great. First, cut the bars into squares. Wrap each piece well in plastic wrap, then place them in a freezer bag. This way, they won’t get freezer burn. You can freeze them for up to three months. When ready to eat, let them thaw in the fridge overnight. These bars taste best within the first week. After that, they may lose some flavor. To keep them fresh longer, always store them cold. Avoid leaving them out at room temperature too much. If you notice any change in smell or texture, it's best to toss them out. Yes, you can use another nut flour. Almond flour works great, but you can try cashew or hazelnut flour. Each nut flour gives a unique taste to the bars. Just make sure the flour is finely ground for best results. If you have nut allergies, try oat flour or coconut flour as gluten-free options. They will change the flavor, but they still work well. The bars need to set for at least 2 hours in the refrigerator. This time helps the bars firm up. If you want them extra firm, let them chill for longer. Just make sure to cover the pan with wrap or a lid. This keeps the bars fresh and prevents them from drying out. If you do not have Biscoff spread, there are a few options. You can use cookie butter from other brands. Nut butters like almond or peanut butter can work too, but they will change the taste. For a sweet touch, try mixing in a bit of brown sugar or maple syrup. This will help mimic the sweetness of the Biscoff spread. This blog post covered how to make delicious Biscoff Cookie Dough Bars. We looked at all the key ingredients, steps for preparation, and tips for perfect results. You can enjoy variations and even store these treats for later. In the end, these bars combine easy steps with tasty flavors. You can adjust ingredients to fit your needs and enjoy something new. I hope you feel ready to make these delightful bars!$

Biscoff Cookie Dough Bars No Bake

Indulge in these delicious Biscoff Cookie Dough Bars that are incredibly easy to make and perfect for satisfying your sweet cravings! With creamy Biscoff spread, almond flour, and a rich topping of crushed cookies, these bars are a delightful treat. Ready in just over two hours, they will be the star of your next gathering. Click through for the full recipe and enjoy a unique dessert experience! #Biscoff #CookieDoughBars #DessertRecipes #SweetTreats

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Ingredients

1 cup Biscoff spread

1 cup almond flour

1/2 cup brown sugar

1/4 cup maple syrup

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup mini chocolate chips

1 cup crushed Biscoff cookies (for topping)

1/2 cup melted coconut oil (for binding and topping)

Instructions

In a large bowl, combine the Biscoff spread, almond flour, brown sugar, maple syrup, vanilla extract, and salt. Stir well until the mixture is fully combined and forms a dough-like consistency.

Fold in the mini chocolate chips until evenly distributed throughout the dough.

Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.

Transfer the cookie dough mixture into the prepared pan, spreading it out evenly and pressing it down firmly to compact it.

In a separate bowl, mix the melted coconut oil with the crushed Biscoff cookies to create a topping. Stir until well combined.

Evenly sprinkle the Biscoff cookie topping over the pressed cookie dough layer, pressing it down slightly to adhere.

Refrigerate the bars for at least 2 hours or until firm.

Once chilled, lift the bars out of the pan using the parchment overhang and cut into squares or rectangles.

Prep Time: 15 minutes | Total Time: 2 hours 15 minutes | Servings: 16 bars

- Presentation Tips: Serve the bars chilled on a wooden platter, drizzled with a little extra Biscoff spread for a finishing touch, and garnish with crushed Biscoff cookies on top for an appealing look.