Introduction Biscoff S’mores Bars are a creative and indulgent twist on the classic campfire treat, combining the gooey, nostalgic flavor of s’mores with the spiced caramel notes of Biscoff spread and cookies. These bars feature a buttery Biscoff cookie crust, layers of melted chocolate and toasted marshmallows, and a generous swirl of cookie butter, all baked into a single pan for a treat that’s rich, chewy, and absolutely irresistible. They bring together everything people love about s’mores—sweetness, texture, and that signature toasted marshmallow melt—with the added depth and warmth of speculoos spice. Whether you’re baking for a party, craving something cozy, or just want to elevate your s’mores game without needing a fire pit, these bars are the perfect solution. Easy to assemble and even easier to devour, Biscoff S’mores Bars are the ultimate dessert mashup that both kids and adults will rave about.
The History of Biscoff and S’mores The origin of Biscoff dates back to 1932 in Belgium, when the Boone family created the signature caramelized biscuit known as speculoos. These crisp, spiced cookies became popular in Europe and later gained international fame thanks to Lotus Bakeries and the innovation of Biscoff spread—also known as cookie butter—a creamy version of the cookies that exploded in popularity in the early 2000s. S’mores, on the other hand, have roots in American camping culture, with the first published recipe appearing in a Girl Scouts handbook in 1927. Originally consisting of graham crackers, chocolate, and marshmallows toasted over an open flame, s’mores became a quintessential American treat. The fusion of Biscoff with s’mores is a modern evolution of both desserts, bringing together the familiar childhood joy of s’mores with the contemporary obsession with Biscoff-flavored everything. By replacing the graham cracker base with a Biscoff cookie crust and incorporating cookie butter into the mix, Biscoff S’mores Bars offer a flavor profile that’s at once comforting, nostalgic, and excitingly new.
Ingredients Breakdown Biscoff Cookies: Crushed to form the base of the bars, these cookies provide a warm, spiced, and crunchy foundation that enhances the overall flavor. Unsalted Butter: Melted and mixed with the cookie crumbs to create a cohesive, buttery crust that holds everything together. Biscoff Spread (Cookie Butter): Adds moisture, richness, and a deep caramel spice that elevates the traditional s’mores experience. Chocolate: Semi-sweet or milk chocolate bars or chips work well—this is the “s’more” part that melts into gooey layers between the cookie and marshmallow. Mini Marshmallows: These puff and toast during baking, giving that signature s’mores texture and flavor. Optional Toppings: Sea salt for balance, extra cookie crumbles for texture, or a drizzle of melted Biscoff or chocolate for presentation.
Step-by-Step Recipe 1. Preheat your oven to 350°F (175°C) and line an 8×8 or 9×9 inch square baking pan with parchment paper, leaving overhang for easy removal. 2. In a bowl, mix about 2 cups of crushed Biscoff cookies (about 20–24 cookies) with ½ cup of melted unsalted butter until the mixture resembles wet sand. Press it firmly and evenly into the bottom of the prepared pan to form the crust. 3. Bake the crust for 8–10 minutes, just until set. Remove and let cool slightly. 4. While the crust cools, slightly warm ½ cup of Biscoff spread in the microwave for 20–30 seconds to make it more pourable. Drizzle or spread it evenly over the crust. 5. Layer with 1½ cups of chocolate chips or broken chocolate bars, spreading them evenly over the Biscoff layer. 6. Top with about 2 cups of mini marshmallows, covering the chocolate completely. 7. Return the pan to the oven and bake for 10–12 minutes, or until the marshmallows are puffed and lightly golden brown. For an extra-toasty top, turn on the broiler for 30–60 seconds at the end—watch very closely to avoid burning. 8. Remove from the oven and let cool at room temperature for at least 30 minutes, then refrigerate for another 30–45 minutes to help the layers set. 9. Once firm, lift the bars out using the parchment, slice into squares, and serve.
Tips for the Perfect Biscoff S’mores Bars Press the crust firmly into the pan to prevent crumbling when slicing. Warming the Biscoff spread makes it easier to layer smoothly and evenly. Chill the bars before slicing—this is key to clean cuts and distinct layers. Use high-quality chocolate for the richest flavor. If using the broiler to toast the marshmallows, don’t walk away—it only takes seconds for them to burn. To make slicing easier, grease your knife or wipe it clean between cuts. If you prefer a gooier bar, slightly underbake and serve warm with a spoon like a s’mores skillet. For firmer bars that are easy to transport, chill longer and use a chocolate with a higher cocoa content that firms up well.
Variations and Customizations Nutty Biscoff S’mores Bars: Add a layer of chopped toasted hazelnuts or almonds over the chocolate. Double Chocolate Version: Use both milk and dark chocolate chips for a layered flavor. Biscoff Brownie S’mores Bars: Add a brownie batter layer over the crust before topping with marshmallows. Vegan Option: Use vegan butter, dairy-free chocolate, and vegan marshmallows for a plant-based version. Salted Caramel Twist: Add a drizzle of caramel sauce before the marshmallow layer for extra decadence. Stuffed Version: Press half the cookie crust, layer chocolate and marshmallows, then top with more crust mixture for a sandwich-style bar. Campfire Skillet Style: Make individual servings in mini cast iron skillets or ramekins for a rustic, shareable dessert.
Health Considerations and Nutritional Value While absolutely delicious, Biscoff S’mores Bars are a rich dessert and should be enjoyed as an occasional indulgence. Each bar (assuming 16 servings) contains roughly 200–250 calories, depending on the amount of chocolate and Biscoff used. The bars are high in sugar, fat, and carbohydrates, mainly from the marshmallows, cookie butter, and chocolate. They offer little protein or fiber, though some improvements can be made by reducing the chocolate, using dark chocolate, or incorporating nuts for added nutrition. These bars are not gluten-free due to the Biscoff cookies and are also not suitable for nut-free diets if your cookie butter brand is processed in facilities with allergens. To lighten them up, you can cut the marshmallows in half, use lower-sugar chocolate, or reduce the Biscoff spread slightly, but this will also affect texture and richness. These treats are best served in small portions and paired with fruit or a glass of milk to help balance their sweetness.
FAQ Can I make these ahead of time? Yes! These bars store well in the fridge for up to 5 days. Let them sit at room temperature for 10–15 minutes before serving for a softer texture. Can I freeze Biscoff S’mores Bars? Absolutely. Freeze in layers with parchment between slices for up to 2 months. Thaw in the fridge overnight. Do I have to use Biscoff cookies? You can substitute with graham crackers or other spiced cookies, but the unique speculoos flavor will be different. What if I don’t have Biscoff spread? You can use another cookie butter brand, or try a thick caramel spread, though it won’t have the same spiced notes. Can I make them less sweet? Use dark chocolate, reduce the amount of marshmallows slightly, and avoid extra drizzles or toppings to help tone down the sweetness. Why are my bars falling apart? The crust may not have been pressed firmly enough, or the bars weren’t chilled long enough before slicing. Make sure they’re fully set for best results.
Biscoff S’mores Bars
Ingredients
- 6 oz ¾ cup unsalted butter, melted
- 150 g ¾ cup brown sugar, packed
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 156 g 1¼ cups all-purpose flour
- 100 g 1 cup finely ground graham cracker crumbs
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large chocolate bars Cadbury Dairy Milk recommended
- 4 oz ½ cup cookie butter (such as Trader Joe’s or Biscoff spread)
- 1 container 7 oz marshmallow fluff
Instructions
- Preheat your oven to 350°F (180°C) and line a 9×9-inch baking pan with parchment paper or aluminum foil, making sure the lining extends over the sides for easy removal. Set the pan aside.
- In a large mixing bowl, combine the melted butter and brown sugar, whisking until smooth. Add the egg and vanilla extract, whisk again until fully incorporated. Next, add the flour, graham cracker crumbs, baking soda, and salt. Stir until the mixture is just combined and a soft dough forms.
- Press half of the dough evenly into the bottom of the prepared pan. Drop about half of the cookie butter in 9 small dollops over the dough. Use a knife or skewer to gently swirl the cookie butter into the batter.
- Place the chocolate bars on top of the swirled layer, breaking them as needed to create an even layer that reaches all edges and corners. Spread the marshmallow fluff evenly over the chocolate layer. Dollop the remaining cookie butter over the fluff and lightly swirl it in for a marbled effect.
- Take the remaining dough and flatten it between your hands into pieces or discs. Gently place them over the top, patching them together to fully cover the marshmallow layer. It’s okay if some marshmallow peeks through.
- Bake for 25 to 30 minutes, or until the top is golden and set. Let the bars cool completely in the pan before lifting them out—cutting too early will result in a gooey (but delicious) mess!