Today I finally made the Biscoff oat bars I’ve been thinking about all week, and they did not disappoint. The base came together so easily—just butter, sugar, syrup, and oats—but what made them really shine was that gooey middle layer of Biscoff spread. Once baked, the bars had just the right balance of chewy and soft, with the edges slightly crisp and caramelized.
After letting them cool completely (fridge helped a lot!), I spread a smooth layer of melted Biscoff across the top, followed by a drizzle of chocolate and some crumbled Biscoff biscuits for crunch. Honestly, they looked like something straight out of a bakery window. I was tempted to cut them warm, but patience paid off—clean, sharp edges and perfect layers.
These bars are dangerously addictive—sweet, spiced, and rich with that familiar cookie butter flavour. Next time, I might even try adding a pinch of salt on top to balance the sweetness. Definitely keeping this one in the “make again soon” list. Enjoy!
Equipment
- Bowls
- Baking paper
- Weighing scales
- Spatula
- Knife
- Baking tray
- Spoon
Ingredients
- 175 grams Butter
- 190 grams Light Brown Sugar
- 115 grams Golden syrup
- 1 tsp Vanilla Extract
- 420 grams Oats
- 225 grams Biscoff Spread
- 200 grams Chocolate
- 2 Biscuits Biscoff
Instructions
- Preheat oven to 200C/180C Fan. Grease and line your 8×8 Square tray.
- In a medium pot add your butter, vanilla, sugar and syrup. Place on a gentle heat until just melted.
- Set this aside for approximately 5 minutes to cool.
- Pour the mix over your oats and mix until fully incorporated.
- Flatten the mix down into ypour baking itn very well with pressure until smooth.
- Bake for approximately 20-25 minutes until the very edges start to brown. If you cook them any longer they will get harder.
- Let your bake to cool completely. I suggest putting your tray in the fridge to chill for a little while to speed things up.
- Warm up your biscoff spread then pour it over your bars, let this harden in the fridge for awhile.
- Top with your melted chocolate and some crushed biscoff biscuits. Set in the fridge until hard.
- Slice up with a warm knife into 8 large bars or 16 smaller squares.
- Enjoy!
