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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


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



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


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.


  • 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.