Paired with a frothy coffee, these no bake chocolate Biscoff crispy bars are the perfect mid morning or afternoon snack. Packed with the distinct caramelised biscoff flavour, an addictive crunchy texture and sweet chocolate topping. They’re sweet, sticky, crunchy, nutty and so addictive.
Whilst it’s delicious on toast, as a nice cream bowl topping or simply spooned straight from the jar, I love incorporating Biscoff in to my recipes – whether it’s a batch of No Bake Biscoff Brownies or Biscoff granola, its unique caramelised flavour makes any sweet treat ridiculously moreish. But these bars have got to be my favourite so far – a sticky, crunchy caramel base paired with a rich chocolate topping for a dreamy dessert bar.
After the success of my 5 ingredient chocolate peanut butter crispy bars, I knew that I had to make a variation using my favourite Lotus Biscoff spread too. And whilst I thought the original peanut butter version was good – dare I say that these taste even better?
Not only do I use Biscoff spread in these bars, but they’re also packed with chunks of Biscoff biscuits for an extra added crunch. And the best part is that they’re so quick and easy to make with just
- 5 ingredients
- 1 bowl
- And no baking required
The hardest part is resisting temptation to not eat all of the mixture before it’s even made it to the freezer! But the finished outcome is a bar that’s
- And so moreish!
These simple bars make a perfect mid morning or afternoon snack alongside a coffee, are a delicious simple dessert or my favourite use is as a topping for a bowl of creamy chocolate protein nice cream.
I love seeing you recreate my recipes so if you make these, please let me know in the comments below and don’t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.
makes 16 bars
for the crispy biscoff bar
- 1 and 1/2 cups rice krispies
- 1/2 cup Biscoff biscuits
- 1/2 cup and 2 tbsps smooth or crunchy Biscoff spread
- 1/2 cup smooth almond or peanut butter
- 1/4 cup maple syrup, or liquid sweetener of choice
for the chocolate topping
- 100g dark chocolate
- 1 tbsp coconut oil
- Line a square baking tin with grease proof paper – this will make it easier to pull out the bars at the end.
- Add the Biscoff spread, almond butter and maple syrup to a large mixing bowl and stir until smooth.
- Break up the Biscoff biscuits in to small chunks and add them to the bowl along with the rice krispies. Fold the dry ingredients in to the wet mixture until fully incorporated.
- Transfer the mixture in to the lined baking tin and press down in to an even, compact layer. Place in the freezer to set for 30 minutes.
- Add the chocolate and coconut oil to a small pan, place over a low heat and heat through until fully melted.
- Pour the melted chocolate mixture over the crispy Biscoff bar base and spread in to an even layer.
- Return to the freezer to set for an hour. Remove from the freezer and leave to thaw slightly before cutting in to 12 equal bars.
- These bars will keep in an airtight container in the fridge for up to a week, or I like to freeze the rest of my batch, where they’ll keep for up to 2 months. Enjoy!