Biscoff S’mores Bars

Biscoff cookie bottom, chocolate cookie butter fudge center, and a toasty marshmallow meringue topping.

My obsession with cookie butter continues. This time it’s a twist on s’mores and man are these babies good. Biscoff cookies replace a traditional graham cracker crust, and in the middle is this amazing chocolate cookie butter fudge. Then it’s all topped off with a homemade marshmallow meringue that is toasted to perfection.

You guys are gonna love them. They look and sound super fancy, but you can whip these babies up in less than an hour and impress every single person at that summer BBQ.

How to Make Biscoff S’mores Bars

Start by making the Biscoff Cookie crust. Preheat the oven to 350 and line a 9X9 pan with parchment paper.

Crush up the cookies using a food processor or you can put them in a large ziplock bag and roll them out with a rolling pin. In a large bowl, stir together the cookie crumbs, the brown sugar, melted butter, and a pinch of salt. Press it into the prepared pan in an even layer, then bake at 350 for 15 minutes. Allow to cool completely.

Next, make the chocolate cookie butter fudge. In a medium saucepan, combine the sweetened condensed milk, chopped chocolate, chocolate chips, salt, and cookie butter. Cook over medium heat stirring constantly until the chocolate has melted and the mixture is smooth. About 5 minutes.

Pour the fudge over the cooled crust and spread out into an even layer using an offset spatula. Set aside.

And last, make the marshmallow meringue. This is the part that may intimidate some, but it really couldn’t be easier. Combine the egg whites, sugar, and a pinch of salt into a small to medium glass bowl. Place the bowl over a saucepan filled with 2 inches of water. The saucepan just needs to be big enough that the bowl sits on top of it, but the water doesn’t touch the bottom of the bowl.

Cook over medium heat until the sugar dissolves. This happens around 150 degrees, but if you don’t have a candy thermometer, you can just rub a little bit between your fingers, and if you can’t feel the sugar granules, you’re good to go. It should be completely smooth, not grainy at all.

Then pour the egg white mixture into the bowl of a stand mixer fitted with the whisk attachment. Whisk on high until stiff peaks form – about 5-7 minutes. Add in the imitation vanilla flavor and mix until combined. The secret to that marshmallow flavor is the imitation vanilla. If you don’t have any, regular vanilla extract will be just as delicious.

Dollop the meringue over the top of the fudge and spread it into an even layer with an offset spatula. Use a kitchen torch to toast the top of the meringue. Slice into 16 square bars. Enjoy. Best served the same day, but if you want to do some work ahead, or break it up, you certainly can. Just prep everything but the meringue ahead of time, then make the meringue the day you want to serve.

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If you loved this recipe, be sure to check out these other Cookie Butter recipes: Cookie Butter Cookies with Salted Caramel & Cookie Butter Skillet Brownie & Cookie Butter Rice Krispie Treats.