Biscoff Caramel Cookie Bars
The ultimate comfort food, Biscoff Caramel Cookie Bars are a delicious blend of spiced cookie butter and gooey caramel, creating a treat that's impossible to resist. Perfect for gatherings, these bars bring joy to any occasion. Make them tonight and enjoy a blissful indulgence!
Equipment
- Mixing Bowl
- Frying Pan
- Whisk
- Baking Sheet
- Oven
Ingredients
- 2 cups all-purpose flour
- 2 cups old fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 cup unsalted butter, at room temperature
- 1 cup Biscoff cookie butter
- 1 1/3 cups packed light brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup salted caramel sauce, can use store-bought
- Flaky sea salt, for sprinkling on bars
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan generously with nonstick cooking spray. This step is crucial to ensure your bars come out perfectly.
- In a large bowl, whisk together the all-purpose flour, old fashioned oats, baking soda, ground cinnamon, and sea salt. Make sure everything is evenly mixed to avoid clumps of flour.
- Using a stand mixer, cream together the unsalted butter, Biscoff cookie butter, light brown sugar, and granulated sugar until smooth, which should take about 2 minutes. Scrape down the sides of the bowl with a spatula to ensure everything is well combined.
- Add the eggs and vanilla extract to the mixture and mix until fully incorporated. The batter should be creamy and slightly fluffy.
- Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. Be careful not to overmix, as this can affect the texture.
- Divide the dough in half. Press half of the dough evenly into the bottom of the prepared pan. This will be the base for your bars.
- Bake the base for 12 minutes. You want it to be set but not overly browned at this stage.
- After 12 minutes, remove the pan from the oven and drizzle the salted caramel sauce evenly over the cookie crust. Make sure to spread it out so every bite gets some caramel goodness.
- Top with the remaining dough. You can use a spatula to spread it a little. For easier handling, lightly spray your hands with nonstick cooking spray or dampen them slightly. Gently press the dough down on top of the caramel, ensuring it’s evenly distributed.
- Place the pan back in the oven and bake for 24 to 30 minutes, or until the bars are golden brown on top. The edges should look firm and a little crisp.
- Once baked, remove from the oven and let the bars cool completely in the pan. This step is important to allow the caramel to set up before cutting into them.
Notes
- Storage: Store the bars in an airtight container at room temperature for up to five days. They can also be refrigerated for a longer shelf life.
- Freezing: Yes, you can freeze these bars! Wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to three months. Thaw in the fridge overnight before serving.
- Pairing: These bars pair wonderfully with a scoop of vanilla ice cream or a drizzle of hot fudge. They make for an indulgent dessert experience!
- Serving Suggestions: Serve them warm with a sprinkle of flaky sea salt on top for added texture and flavor.
- Variations: Feel free to add chocolate chips, nuts, or even a layer of fudge for a twist!