Chocolate Chip Biscoff S’mores Bars
I fly a lot.
A lot, a lot.
And I fly Delta, most often. There are a couple of reasons for that…for one, they fly out of my local airport, where there are like 4 gates. Well, 5, but 4 are working gates. So, not a lot of airlines to choose from. But the real reason?
Delta serves Biscoff Cookies in addition to peanuts or pretzels.
Biscoff Cookies rock my socks.
They taste like Europe. No lie. Rich and buttery and melt in your mouth. And they are made in Belgium, so no wonder they taste like Europe. I can’t make this stuff up, folks. Now, while the cookies are good – nay, incredible – Biscoff also makes a spread.
You can now SPREAD cookies onto just about anything. Fruit. Crackers. A spoon. More cookies.
I know.
Insanity in the best way.
When Biscoff was looking for bloggers to create some new recipes using this spread, I jumped on board. Of COURSE I jumped on board. And what did I create?
Chocolate Chip Biscoff S’mores Bars.
Thick and chewy, loaded with semisweet chocolate chips for a nice bite to play off of the sweetness of the Biscoff Spread. And, because I’m now the official S’mores gal, I had to top them with marshmallows to turn them into a special type of s’more. You really just can’t go wrong. Give them a try!
Chocolate Chip Biscoff S’mores Bars
makes 20-24
Ingredients
- 2 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 sticks unsalted butter, melted
- 2/3 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2/3 cup Crunchy Biscoff Spread
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- 1 cup marshmallows
Instructions
- Preheat oven to 350 degrees. Line a 9 x 13 inch baking pan with foil or parchment paper, letting the excess hang over the edges of the pan by about 1 inch for easy removal from the pan after baking. Spray the pan with non-stick baking spray.
- Mix the flour, salt and baking soda in a medium sized mixing bowl. In a large mixing bowl, whisk the melted butter and sugars until well combined. Stir in the egg, egg yolk, Biscoff Spread and vanilla until very smooth. Carefully mix in the flour mixture and chocolate chips until just combined.
- Press the dough into the prepared pan, smoothing the top with your fingers or a silicone spatula.
- Bake until the lightly golden and firm to the touch and the edges are start to pull away from the sides of the pan, about 33 to 35 minutes. Remove from oven and top with marshmallows. Return to oven until toasted, about 3 minutes. Allow to cool in the pan for 20 minutes, then remove to a wire rack to cool completely.
- Remove the bars from the pan by lifting the foil or parchment paper, and transfer to a cutting board. Cut into squares.
For more information on Biscoff Spread:
A great group of Blogger created recipes using Biscoff – check it out!
The official Biscoff Pinterest Board
Where YOU can buy Biscoff Spread (and you should!)
The Biscoff Spread the Love Contest – you can vote for your favorite recipes made using Biscoff Spread beginning August 5! One lucky winner will win a trip to Belgium to see where Biscoff is made. (Oh, my.) How awesome!
Want to buy Biscoff online? You can! Just click here for any and all things Biscoff.
Have a great day!
Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies. Try this delicious European alternative to peanut butter or chocolate spread. Vote for the best photo in Biscoff’s “Spread the Love” contest and you could win a year’s supply of Biscoff products!
This is a sponsored conversation written by me on behalf of Biscoff. The opinions and text are all mine.
