Crunchy, sweet and delicious these Biscoff Chocolate Crispy Bars have three layers: a Biscoff crunchy protein cereal base, a layer of thick cookie butter and a chocolate top. Easy to make, they’re vegan, no-bake with a gluten-free option.
I love all things Biscoff but it’s been a while since I’ve shared a recipe for the delicious Speculoos cookie butter. Biscoff is made from Speculoos cookies (so it’s a cookie butter rather than a nut or seed butter) and tastes sweet, slightly spiced with cinnamon and is highly delicious. The main brand in the UK is Lotus but supermarkets often have their own brands which are often accidentally vegan, too. Most speculoos cookie butter spreads are sadly not gluten-free as the cookies themselves aren’t gluten-free, so read on for an easy GF swap.
Why will I love these Biscoff Chocolate Crispy Bars?
These bars are delicious and I think you’ll love them for a number of reasons:
Crunchy, smooth and indulgent
Sweet, spiced and chocolate
No-bake and ready in 20 minutes
Three layers of deliciousness with different textures
Made with simply vegan, nut-free ingredients
Easily made gluten-free
With an added protein boost
Made with only 7 ingredients
Great for all the family
If you already love the sound of these bars, read on for the recipe card below. Or, let’s discuss the recipe in more detail.
What ingredients do I need?
There is a lot of cross over between the three layers and let’s start with the crispy base:
Crunchy or smooth Biscoff cookie butter: for added crunch I love to use crunchy Biscoff but any will do.
Maple syrup: for the sticky texture. Other syrups like agave, oat or date syrup or vegan honey will also be great.
Coconut oil: add this in to the mix while it’s melted and as the base sets it will harden to make these bars extra crispy.
Vanilla essence: for flavour.
Salt: for flavour.
Crisped cereal: you can use whatever crispy cereal you have. I’ve used puffed rice (or rice crispies) or you could crumble up some cornflakes or something similar I also love to add protein soya crispies when I have them. As long as the mix is sticky with enough crispies to bulk out the mix without it being too dry, then you are good to go.
Biscoff protein powder: I love the one from Macr0mike which I splurged on the other week but you can use regular vanilla protein and it will be just as delicious. We only use a very small amount and it adds texture, flavour and protein, of course. If you prefer to make these without protein, just add more crisped cereal to reach your desired consistency.
Now onto the middle layer:
Crunchy or smooth Biscoff cookie butter: as above. Melt this down so it’s runnier and easier to spread before pouring it over the set crispy base. It’s like a little caramel layer when you bite in.
For the chocolate top:
Dark chocolate: any chocolate will be great here and I like a dark one as the rest of the recipe is quite sweet.
Coconut oil: as for most of my bars and slices, I always add coconut oil to the chocolate top as it sets more quickly and smoothly meaning it is easier to slice and less prone to cracking.
Smooth Biscoff cookie butter: for the swirls on top of the chocolate, I find it easier to use the smooth spread but you can use crunchy, too.
How do I make these Biscoff Chocolate Crispy Bars?
These bars are easy to make in a few steps:
Stir together the Biscoff, maple syrup, coconut oil and vanilla: until a smooth mix forms.
Pour in the crisped cereal and protein: add the salt and fold to make a sticky, uniform mix.
Press the crispy mix into a lined tin: and press down to form an even base. Chill for 10 minutes or until set.
Warm the Biscoff spread for the middle and pour over the base: spreading it out evenly. Set in the fridge for 30 minutes or until firm.
Melt the chocolate and coconut oil: and pour over the Biscoff layer.
Drop spoonfuls of Biscoff on top: and make swirl patterns. Allow to set for 1 hour in the fridge.
Remove from the tin and use a sharp hot knife to slice: into 16 squares or bars.
What is Biscoff and where can I find it?
Biscoff cookie butter is made from speculoos cookies which are ground down often with added vegan butter/margarine, some extra flour and sugar to form a paste, much like nut butter. In countries like the Netherlands and France it’s a common alternative to chocolate spreads and peanut butter. It is sweet, slightly spiced with cinnamon, cardamom and clove and delicious.
Can I make these gluten-free?
Yes, these Biscoff Chocolate Crispy Bars can be made gluten-free either with a gluten-free alternative to speculoos (in the UK I do not think there’s one available) or use a cinnamon spiced almond butter (like this one). This is my favourite alternative as it’s just as richly spiced and naturally sweet without added sugars. You could similarly use a plain nut or seed butter like cashew, peanut or tahini and add your own spices, mainly cinnamon, some cardamom and clove. Also check that your crisped cereal is gluten-free.
Are these nut-free?
Yes, these are naturally nut-free, although if you are swapping the Biscoff, please make sure your swaps are nut-free. Also check that your chocolate does not contain nuts.
Can I make these without protein powder?
Yes you can, simply add more crisped cereal, start with 1-2 tbsp and add more to reach a sticky consistency.
How long will these last?
These no-bake bars will keep for 5-7 days in a sealed container in the fridge or you can freeze them for up to 1 month, wrapped well. Allow to thaw at room temperature before eating.
I love these bars, what else can I make?
I hope you are going to love these Biscoff Chocolate Crispy Bars and for more no-bake ideas, how about my:
Crunchy, sweet and delicious these Biscoff Chocolate Crispy Bars have three layers: a Biscoff crunchy protein cereal base, a layer of thick cookie butter and a chocolate top. Easy to make, they’ve vegan, no-bake with a gluten-free option.
For the Crispy Base:
180g crunchy or smooth Biscoff cookie butter spread
80ml maple syrup
2 tbsp melted coconut oil
1 tsp vanilla essence
A pinch of salt
50g crisped rice cereal, or similar
20g Biscoff flavoured protein powder, or more crispies
For the Top:
180g crunchy or smooth Biscoff cookie butter spread
140g dark chocolate, chips or chopped
1 tbsp coconut oil
30g smooth Biscoff cookie butter spread, warmed
Biscoff cookie crumbs
Line an 8-inch square tin with parchment paper.
Warm the Biscoff cookie butter spread so it’s runnier and add in the maple syrup, coconut oil and vanilla. Whisk till smooth and then add in the salt, crisped rice cereal and protein (if using). Stir to a sticky mix.
Press firmly into the lined tin, smooth over the top and chill for 10 minutes in the fridge.
Warm the 180g Biscoff cookie butter spread and spread over the crispy base. Chill again in the fridge for 30 minutes or until firm.
Chop the chocolate small or use chips, and melt together with the coconut oil. Pour over the bars and drop spoonfuls of the warmed Biscoff cookie butter spread over the top. Swirl the Biscoff through the chocolate and chill in the fridge for 1 hour or until set.
Remove from the tin and use a sharp, hot knife to slice into 16 squares and sprinkle with flaky salt and cookie crumbs.
Eat straight away or keep in the fridge in a sealed container for up to 1 week. You can freeze the squares for up to 1 month and allow to thaw at room temperature.
I look forward to hearing what you think of these Biscoff Chocolate Crispy Bars so please let me know in the comments below. If you do make them, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
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