No-bake, 4-ingredient Biscoff "Kit Kat" Bars! Layers of buttery Biscoff cookie crumbs and creamy cookie butter are dipped in dark chocolate and finished with flaky sea salt!
These Biscoff Kit Kat bars are a fun twist on one of my favorite childhood candy bars. Can you believe there are only 4 ingredients? Wait till you see how easy they are to make!
Biscoff Kit Kat Bars Ingredients
- Biscoff Cookie Butter - Biscoff can be found at most super markets in the U.S. If you're unable to find cookie butter, you can use Trader Joe's cookie butter.
- Biscoff Cookies - You can also use Trader Joe's Speculoos cookies. They are virtually the same.
- Unsalted Butter - Melted butter will help hold the cookies crumbs together.
- Chocolate Wafers - You can use chocolate melting wafers or regular chocolate. I prefer using the wafers because it doesn't require tempering chocolate.
- Flaky Sea Salt - This is optional, but highly recommended.
Biscoff Kit Kat Bars Instructions
Make the cookie butter layer - Place 7 ounces (200g) of cookie butter into a heatproof bowl and melt in the microwave in 15 second bursts. It took 30 seconds for me. Transfer melted cookie butter into a parchment-lined 8x8 inch (20cm) square pan, swirling the pan to evenly coat the entire pan. Place in the freezer for 30 minutes.
If you only have 1 8x8 inch pan like I do, after 30 minutes, the cookie butter should be firm enough to remove from the pan. Using the parchment paper overhang, lift out of the pan and immediately place onto a small baking tray. Return back to the freezer.
Make the cookie crumb layer - Line the same square pan with parchment paper and set aside. Melt butter in the microwave or a small saucepan and set aside. In a food processor, pulse the cookies until you get fine crumbs and then add melted butter and pulse until combined. Pour crumbs into the prepared pan and firmly press into the bottom of the pan. Place in the freezer for 20 minutes.
Assemble the Kit Kat bar - Remove both the cookie crumb layer and cookie butter layer from the freezer. Lift the cookie crumb layer out of the pan and than place the cookie butter layer directly on top. Carefully and slowly peel off the parchment paper (see photo below for reference).
With a sharp knife, cut into 2 equal pieces and place one half on top of the other (slightly press together). Trim to make even, if needed. As evenly as possible, cut into 12 bars. Start by cutting it in half, leaving you with 2 squares. Next, cut each square in half. Now, within each half, cut 3 equal pieces. You should end up with 12 pieces. Do not fret if they are not perfect as they will taste delicious regardless. Place the bars onto the baking tray and freeze for at least 30 minutes (the longer the better).
Drip Kit Kat bars into chocolate - Melt your wafers or chocolate over a double boiler or in the microwave in 20 to 30 second bursts until melted. Remove bars from the freezer. Using a fork, dip each piece into the melted wafers (or chocolate) and let the access chocolate to drip back into the bowl. Transfer the bars onto a large lined baking sheet pan. Place the tray of bars into the fridge for 30 minutes to set. Enjoy!
EXPERT TIPS!
- Pack your cookies crumbs tightly. This will help the crumbs stay together.
- Use a ruler when cutting your bars. A ruler will help you get equal pieces.
- Freeze the bars for as long as possible. After assembling and cutting the bars, freeze for at least 45 minutes. The longer the better.
- Use a double boiler to melt your chocolate. It's a more gentle way to melt your chocolate, which greatly reduces the risk of overheating or causing the chocolate to bloom. The result is perfectly smooth and glossy. All you need is to fill a saucepan with 1 to 2 inches of water and place over low heat. Then add chocolate to a heatproof bowl and place it over the saucepan.
- Don't skip the flaky sea salt! It adds so much flavor and cuts the sweetness.
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📖 Recipe
Biscoff Kit Kat Bars
INGREDIENTS
- 20 (158g) Regular Biscoff Biscuits crushed
- 5 Tbsp (70g) Unsalted Butter melted
- 7 Oz (200g) Biscoff Cookie Butter melted
- 10 Oz (283g) Dark Chocolate Melting Wafers or Regular Dark Chocolate
Instructions
- Make the cookie butter layer - Place 7 ounces (200g) of cookie butter into a heatproof bowl and melt in the microwave in 15 second bursts. It took 30 seconds for me. Transfer melted cookie butter into a parchment-lined 8x8 inch (20cm) square pan, swirling the pan to evenly coat the entire pan. Place in the freezer for 30 minutes.
- If you only have 1 8x8 inch pan like I do, after 30 minutes, the cookie butter should be firm enough to remove from the pan. Using the parchment paper overhang, lift out of the pan and immediately place onto a small baking tray. Return back to the freezer.
- Make the cookie crumb layer - Line the same square pan with parchment paper and set aside. Melt butter in the microwave or a small saucepan and set aside. In a food processor, pulse the cookies until you get fine crumbs and then add melted butter and pulse until combined. Pour crumbs into the prepared pan and firmly press into the bottom of the pan. Place in the freezer for 20 minutes.
- Assemble the Kit Kat bar - Remove both the cookie crumb layer and cookie butter layer from the freezer. Lift the cookie crumb layer out of the pan and than place the cookie butter layer directly on top. Carefully and slowly peel off the parchment paper (see photo in the body of the blog for reference).
- With a sharp knife, cut into 2 equal pieces and place one half on top of the other. Gently press together (place parchment paper on top and press). Trim to make even, if needed. As evenly as possible, cut into 12 bars. Start by cutting it in half, leaving you with 2 squares. Next, cut each square in half. Now, within each half, cut 3 equal pieces. You should end up with 12 pieces. Do not fret if they are not perfect as they will taste delicious regardless. Place the bars onto the baking tray and freeze for at least 30 minutes (the longer the better).
- Dip Kit Kat bars into chocolate - Melt your wafers or chocolate over a double boiler or in the microwave in 20 to 30 second bursts until melted. Remove bars from the freezer. Using a fork, dip each piece into the melted wafers (or chocolate) and let the access chocolate to drip back into the bowl. Transfer the bars onto a large lined baking sheet pan. Place the tray of bars into the fridge for 30 minutes to set. Enjoy!
Notes
- Store in an airtight container and enjoy for about 1 week. If you used melting wafers you can either store it on the counter or in the fridge. If you used regular untempered chocolate, it's best to store in the fridge.
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