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Biscoff S’mores Bars

July 7, 2020 by Elizabeth Buuck Leave a Comment

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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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Biscoff S’mores Bars

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  • Author: Elizabeth Buuck
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45 minutes
  • Yield: 16 S’mores Bars 1x
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Description

S’mores bars made with a biscoff cookie crust, chocolate cookie butter fudge, and a homemade marshmallow meringue.


Ingredients

Scale

For the Biscoff Cookie Crust

  • 1 1/2 Packages Biscoff Cookies, finely crushed
  • 1/2 C Unsalted Butter, melted (1 Stick)
  • 1 TBSP Brown Sugar
  • 1/2 tsp Salt

For the Chocolate Cookie Butter Fudge

  • 14 oz Sweetened Condensed Milk (1 can)
  • 1 C Biscoff Cookie Butter
  • 4 oz Semi Sweet Chocolate Bar, chopped
  • 1/4 C Dark Chocolate Chips
  • Pinch of Salt

For the Marshmallow Meringue

  • 3 Lg Egg Whites
  • 3/4 C Granulated Sugar
  • 2 tsp Imitation Vanilla
  • Pinch of Salt

Instructions

For the Biscoff Cookie Crust

  • Preheat the oven to 350 and line a 9X9 pan with parchment paper. Leave an overhang so that the S’mores Bars can easily be lifted out to slice and serve.
  • In a large bowl, mix together all of the ingredients, then press into the prepared pan in an even layer.
  • Bake for 15 minutes at 350.
  • Allow to cool completely.

For the Chocolate Cookie Butter Fudge

  • Combine all ingredients in a medium saucepan.
  • Cook over medium heat until chocolate is melted and mixture is smooth. Stir constantly.
  • Pour fudge over the cooled crust and spread into an even layer using an offset spatula.

For the Marshmallow Meringue

  • Combine the egg whites, sugar, and a pinch of salt in a glass bowl over a sauce pan filled with 2 inches of water. (Or use a double boiler if you have one)
  • Stir with a rubber spatula while cooking over medium heat.
  • Continue to heat until the sugar is completely dissolved. This will happen at about 150 degrees. If you don’t have a candy thermometer, you can rub some between your fingers and if you don’t feel any sugar granules, you’re good to go.
  • Pour the egg white mixture into the bowl of your stand mixer with the whisk attachment. Whisk on high until stiff peaks form, about 5-7 minutes. 
  • Add the imitation vanilla and mix to combine.
  • Spread the meringue onto the fudge and spread into an even layer.
  • Toast the top using a kitchen torch.
  • Slice and enjoy.

Notes

  • You could pop it under the broiler to toast if you don’t have a kitchen torch, but I would recommend chilling it in the fridge for an hour before slicing if you do that.
  • You can sub regular vanilla extract, but the imitation vanilla really gives the meringue that classic marshmallow flavor.

Did you make this recipe?

Tag @buuckfarmsbakery on Instagram and hashtag it #buuckfarmsbakery

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.

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Hey, hi hello. I’m Liz. I’m here to satisfy that sweet tooth, and teach you all the tips and tricks to make your desserts next-level drool-worthy.

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