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Small Batch Biscoff Bars are soft, chewy, and packed with warm cookie butter flavor. Made in a loaf pan, they’re the perfect small batch treat.
Why You’ll Love This Recipe
These Small Batch Biscoff Bars have so many delicious layers! They start with a soft, buttery cookie base that’s topped with creamy Biscoff cookie butter, mini marshmallows, and a sweet cinnamon crumb topping. As they bake, the marshmallows get soft and gooey while the crumb topping turns golden and delicious.
And because you can never have too much cookie butter, they get a generous drizzle of warm Biscoff on top after baking. Best of all, they’re made in a loaf pan, so you get just enough to satisfy that sweet tooth without a whole pan of leftovers.
Ingredients
- Flour, all purpose unbleached
- Granulated Sugar
- Brown Sugar
- Butter, salted
- Vanilla Extract
- Egg
- Salt
- Baking Powder
- Baking Soda
- Cream of Tartar
- Cornstarch
- Biscoff Cookie Butter
- Mini Marshmallows
- Cinnamon
How to Make Small Batch Biscoff Bars
- Preheat oven to 350 degrees F.
- Line a 9 x 5″ loaf pan with a parchment sling or grease well.
- In a small bowl, combine crumb topping ingredients, sugar, flour, cinnamon, salt and butter. Use a fork or your fingers to combine until crumbly. Set aside.
- In a bowl, combine butter and sugars. Use an electric hand mixer or mix by hand. Cream until light and fluffy.
- Add in egg and vanilla and mix until combined.
- Add in dry ingredients and mixed until just combined.
- Press cookie batter into the bottom of prepared loaf pan. Bake for 12 minutes.
- Put biscoff into a small bowl and microwave for 30 seconds or until melted.
- Remove bars from oven and drizzle half of the melted cookie butter over the top.
- Sprinkle with marshmallows and then add crumb mixture.
- Return to oven and bake for 12-15 more minutes until marshmallows are golden brown.
- Drizzle with remaining melted Biscoff.
- Cool for 10 minutes and remove from pan.
Tips from leigh Anne
- For the best texture, be careful not to overbake your Biscoff bars. You want the cookie base to stay nice and soft and chewy. The bars will continue to set up as they cool, so it’s okay if the center looks slightly soft when you take them out of the oven.
- Lining your loaf pan with parchment paper makes it easy to lift the bars out of the pan once they have cooled. You can find my parchment sling tutorial here.
- Warm the cookie butter for just a few seconds in the microwave before adding your final drizzle. You want it thin enough to drizzle easily but not hot.
- Allow the bars to cool before slicing. The cookie butter and marshmallow layers need a little time to set, and you’ll get much cleaner slices if you can resist cutting into them right away! But they are gooey and delicious eaten warm!
Frequently Asked Questions
What is Biscoff cookie butter?
Biscoff cookie butter is a creamy spread made from Biscoff cookies. It has a sweet, caramelized flavor with warm spices that makes it perfect for baking.
Can I use another brand of cookie butter?
Yes. Any smooth speculoos-style cookie butter should work, although the flavor may vary slightly depending on the brand. I have used the Trader Joe’s brand of cookie butter.
How should I store leftover biscoff bars?
Store the bars in an airtight container at room temperature. They are best enjoyed within a few days.
If you love Biscoff cookie butter, these Small Batch Biscoff Bars may become a new favorite. Between the soft cookie base, creamy cookie butter, gooey marshmallows, cinnamon crumb topping, and that extra cookie butter drizzle, there’s a lot of goodness packed into one little loaf pan! They’re the perfect treat when you’re baking for one or two—or when you just don’t want a full pan of something sweet tempting you from the kitchen.
Try these other delicious treats!
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Small Batch Biscoff Bars
Ingredients
Crumb Topping
- 1 1/2 Tbsp granulated sugar
- 1 1/2 Tbsp brown sugar packed
- 1/4 cup all purpose flour
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 2 Tbsp butter salted and softened
Cookie Layer:
- 1/4 cup butter salted and softened
- 1/4 cup granulated sugar
- 1 Tbsp brown sugar
- 1/2 tsp vanilla extract
- 1 egg
- 3/4 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp cream of tartar
- 1/2 Tbsp cornstarch
- 1/2 cup Biscoff cookie butter
- 1 cup mini marshmallows
Instructions
- Preheat oven to 400 degrees F>
- Line a 9 x 5 inch loaf with parchment or grease well.
Crumb Topping
- In a small bowl combine all topping ingredients and use a fork or your fingers to combine until crumbly. Set aside.
Cookie Layer
- In a bowl mix together softened butter and sugars with an electric hand mixer or by hand until combined and light and fluffy.
- Add in egg and vanilla extract. Mix to combine.
- Add in dry ingredients and mix just until combined.
- Press cookie layer into bottom of prepared 9 x 5" loaf pan and bake for 12 minutes.
- Put Biscoff cookie butter into a microwave safe bowl and microwave for 30 seconds or until melted.
- Remove bars from oven and drizzle with half of Biscoff cookie butter.
- Add marshmallows and then sprinkle crumb topping over cookie layer.
- Bake for 12-15 more minutes or until marshmallows are golden brown.
- Remove from oven and drizzle with remaining Biscoff.
- Allow to cool in pan for 10 minutes and remove from pan.
Tips & Notes:
- For the best texture, be careful not to overbake your Biscoff bars. You want the cookie base to stay nice and soft and chewy. The bars will continue to set up as they cool, so it’s okay if the center looks slightly soft when you take them out of the oven.
- Lining your loaf pan with parchment paper makes it easy to lift the bars out of the pan once they have cooled. You can find my parchment sling tutorial here.
- Warm the cookie butter for just a few seconds in the microwave before adding your final drizzle. You want it thin enough to drizzle easily but not hot.
- Allow the bars to cool before slicing. The cookie butter and marshmallow layers need a little time to set, and you’ll get much cleaner slices if you can resist cutting into them right away! But they are gooey and delicious eaten warm!
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Nutrition Facts:
Beth says
I love Biscoff cookies and cookie butter. There are delicious.