Last Updated: June 16, 2021
The Lotus Biscoff cookie will always be superior to its counterparts. Chewy with a crisp in each bite, tinged with caramel sweetness—before you know it, this sneaky treat has lured you into having one too many. While I’m forced to put them down to stave off the potential fiend of diabetes, its recent comeback into the spotlight with McDonald’s Lotus Biscoff McFlurry riled up my itch for it. So I’ve decided to upgrade it this time, with Biscoff spread and chocolate, making some No-bake Biscoff Bars to put a different textural spin to this classic cookie.
This dessert is far from your prosaic one—we’re talking about this classic caramelised favourite, in both biscuit and spread form and your trusty chocolate. Oh, the wonders they bring when they come together. With a thick slab of hardened chocolate resting atop your moist Biscoff crust, this dessert holds great texture and flavour.
Take on a laissez-faire attitude in the afternoon as you enjoy sips of coffee or tea while relishing in these No-bake Biscoff Bars, with no care in the world. After all, as Grace Dent eloquently writes about afternoon teas, their ritualistic nature entails luxurious confections and pots of tea, and this dessert sure hits the mark with its appeals as dainty sweetmeat pieces, perfect for nibbles.
Preparation time: 15 mins, Chilling time: 1h 30 mins
Step 1: Place the Lotus biscuits in a ziplock bag and crush them with a rolling pin or food processor.
Step 2: Add the butter and Biscoff spread to a mixing bowl and microwave for 40 seconds. Mix the mixture until smooth.
Step 3: Add the icing sugar and Biscoff cookie crumbs and mix until combined.
Step 4:Line baking pan or container with parchment paper. Spread the cookie bar mix into a lined baking pan and level it.
Step 5: Heat the chocolate chips in the microwave for 30 seconds and stir until melted and smooth.
Step 6: Pour the chocolate over the cookie base and put it in the fridge to set for at least 90 minutes or overnight.
Step 7: Slice the bars into squares and serve.
As with any other dessert or dish you’re making, ingredient measurements are of utmost importance. And for this, I would say that the ratio of cookie crumbs to butter and Biscoff spread mixture takes priority—we want a moist and chewy cookie base. To avoid a dry cookie batter, make sure there is enough fat, as it’s a lubricant that greases the batter up to make it smooth and pliable. You may want to add more butter to your cookie mixture, lest your cookie base becomes all crumbly, like my first batch of Biscoff crumble. For caramel fanatics, mixing more Biscoff spread into the chocolate will ramp up its flavour and even out more of the caramel sweetness throughout the bar. Drizzling some of it on top elevates it in sweetness and aesthetics as well.
These No-bake Biscoff Bars keep well for about a week when stored in the fridge. You can also freeze them by wrapping them in cling film or aluminium foil, thawing them before serving.
The magic in no-bake recipes doesn’t pale in comparison to the majority which requires an oven. As I don’t have one at home due to space constraints, this recipe does make me feel included in the home-baking club. Who says you can’t have great desserts without an oven? This No-bake Biscoff Bars gladly prove otherwise and, now I have a simple yet decadent afternoon treat to tide me through midday lulls.
Expected damage: S$2 – S$3 per portion
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