Biscoff S’mores Bars


So, guys, I’ve never had a “real” s’more.

Oven s’mores? Sure. Gas stove s’mores? Yep.
Roasted over an open campfire, crickets chirping, fireflies dancing?
Never in my life.

I know.

It comes from a ten-year aversion from graham crackers,
one which I’ve (thankfully) recently gotten over.


None of that matters anyway, though, because these lovely s’mores bars are neither roasted nor made with graham crackers;
they’re made with something better.


If you’ve never been introduced to it,
welcome to the wonderful world of Biscoff Spread.


Once you try it, your life will never be the same.
It’s a spread the creamy consistency of peanut butter,
but it tastes like cookies.

Again, I know.

The Biscoff spread provides a slightly cinnamon-y, slightly graham cracker-y base
that won’t make you miss a traditional graham cracker base.

In fact, you may want to start making your campfire s’mores with Biscoff.
Just a thought.


Topped with marshmallow creme and chunks of creamy milk chocolate,
these bars are a s’mores lover’s dream.
And you don’t even need a campfire.


Start with the wet ingredients.

Cream the butter and brown sugar together, and fold in the Biscoff spread.


Mmm. A bowl of calorie-laden beauty.

Add in an egg and a teaspoon of vanilla, and stir.


Whisk flour, baking powder and salt together…


…and slowly add to the Biscoff-sugar mixture.



Press 2/3 of the mixture evenly into the bottom of a greased pan.


Add a layer of marshmallow creme.
Note: Do not use real marshmallows. They will disappear into the batter and make for ugly, not-as-delicious s’mores bars. Not attractive.


And sprinkle on some chocolate chunks. Or chips. Whatever you have on hand.
I used two chopped Hershey’s bars because I just can’t imagine a s’more without Hershey’s.



Cover with the remaining Biscoff mixture. You won’t have enough to form a complete layer,
and that’s okay. That just means more gooey s’mores-ness.


Bake at 350 for 20-25 minutes. Let them cool for ten minutes, and cut them
with a PLASTIC knife. Plastic knives make the world of bar-and-brownie-cutting
so, so much simpler.


And magic is made. Crumbly, buttery, perfectly-sweetened bars of everyone’s favorite summer treat.
Make these now.

Biscoff S’mores Bars
makes 16 bars
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter
1/2 cup brown sugar, light or dark
1/3 cup Biscoff spread
1 egg
1 teaspoon vanilla
1/4 cup marshmallow creme (not marshmallows!)
2 Hershey’s chocolate bars, chopped

1. Preheat the oven to 350 degrees. Cream brown sugar and butter, and fold in Biscoff spread. Add in the egg and vanilla.
2. Whisk together flour, baking powder, and salt; and slowly stir into the Biscoff mixture.
3. Layer 2/3 of the mixture evenly into a greased 8×8 or 9×9-inch pan. Spread the marshmallow creme evenly over the mixture, and sprinkle on the chocolate chunks. Press the rest of the Biscoff mixture on top. It won’t cover completely, and that’s fine.
4. Bake for 20-25 minutes, or until the marshmallow creme starts to turn golden brown. Insert a toothpick in the middle to be sure the dough is cooked throughout. Let the bars cool for at least ten minutes before cutting. Use a plastic knife to cut. Life is simpler that way.


I want s’more.


2 thoughts on “Biscoff S’mores Bars

  1. Pingback: Peanut Butter S'more Pastries «Dizzy Busy and Hungry!

  2. Pingback: Greek Yogurt Pancakes | Cooking with The King

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