Biscoff S'mores Bars

These irresistible Biscoff S'mores Bars are layered with a cinnamon scented Biscoff cookie crust, smooth cookie butter, rich chocolate ganache and a homemade, torched marshmallow topping!

If you're still hanging onto summer, but also looking forward to fall, these s'mores bars are the perfect transitional dessert to ease you into the season.

These incredible Biscoff S'mores Bars are a twist on the classic s'mores treat. Spiced Biscoff cookies replace a traditional graham cracker crust and the center is layered with creamy cookie butter and a silky chocolate ganache. It's then topped with a homemade gooey marshmallow that's torched to perfection!

For more s'mores recipes, be sure to check out my Mini S'mores Tarts, Double Chocolate S'mores Cookies or No-Churn S'mores Ice Cream.

Why You Will Love These Biscoff S'mores Bars

• The wonderful textures. The lightly baked cookie crust is crisp, the cookie butter and ganache layers are silky smooth and the torched marshmallow is like sinking your teeth into clouds!
• Not very sweet. It looks quite decadent, but it really is the perfect amount of sweetness. Making our own marshmallow and using bittersweet chocolate is key.
• An upgrade from traditional s'mores. The cozy flavors of the Biscoff crust, the creamy ganache layer and making our own marshmallow is a game-changer.
• Easy to make. Although these Biscoff bars comprise of 4 layers, they're quite easy to make. The hardest part is waiting for the marshmallow layer to set!

What are Lotus Biscoff Cookies?

Lotus Biscoff is the name of a brand that makes speculoo cookies.

Speculoo cookies, which come from Belgium, are crispy shortbread cookies flavored with warm spices, such as cinnamon. These brown biscuits have a deep caramelized flavor reminiscent of gingerbread cookies. Traditionally, the Belgians would eat speculoos in December to celebrate St. Nicholas Day. Lucky for us, these cookies are available year round and can be eaten anytime. I love using these cookies to make crusts for cheesecakes and pies, in homemade ice cream and even for making homemade cookie butter!

Ingredient Notes

Here are some notes about all the ingredients used in these Chocolate Biscoff S'mores Bars. Quantities and full instructions are in the recipe card below!

Crust and Filling

• Lotus Biscoff Cookies - Biscoff cookies are readily available. You can find them at most supermarkets and Amazon.
• Butter - You can use salted or unsalted butter.
• Ground Cinnamon - The cinnamon brings out the warm spices in the Biscoff cookies and cookie butter.
• Biscoff Cookie Butter - I recommend using smooth cookie butter, rather than crunchy cookie butter, to keep the layer smooth.
• Chocolate Bars + Heavy Cream - We'll be making a chocolate ganache by combining equal parts chocolate and cream. I recommend sticking to good quality chocolate bars for the best results. Chocolate chips contain soy lecithin to help them retain their shape so they may not melt as smoothly.

Easy Homemade Marshmallow

• Unflavored Gelatin Powder - This is needed to help the marshmallow layer set. I'm using Knox gelatin powder.
• Water - Will be used to bloom the gelatin and to cook the sugar syrup. You can use tap, room temperature or cold water.
• Vanilla - You can use vanilla paste or vanilla extract.
• Salt - Balances the flavors.
• White Sugar - For sweetness.
• Agave Syrup - You can use light corn syrup if you don't have agave.

*See recipe card for quantities.

Step-By-Step Instructions

Here are step-by-step photos and instructions on how to make these Biscoff Bars! Please find detailed instructions in the recipe card at the end of this post.

Step 1. Make Crust - In the bowl of a food processor, fitted with an 'S' blade, finely pulse together Biscoff cookies, brown sugar and cinnamon. You can also crushed the cookies in a ziploc bag with a rolling pin.

Step 2. Combined melted butter with the cookie crumbs. It should resemble wet sand and can easily hold when pressed together.

Step 3. Evenly and firmly press the crust into the bottom of a paper-lined, 8x8 inch (20x20 cm) baking pan. Bake at 350ºF (176ºC) for 8 to 9 minutes.

When it's done, place it directly into the freezer for 10 minutes to cool down.

Step 4. Make Cookie Butter Layer - Heat cookie butter in the microwave in 10 second-intervals until melted. Remove the crust from the freezer and evenly spread the cookie butter on top of the crust.

Return it back into the freezer for another 15 minutes to set.

Step 5. Make Chocolate Ganache - Pour hot cream over finely chopped chocolate and let stand, untouched for 5 minutes. Slowly stir until smooth and combined.

Step 6. Remove the pan from the freezer and evenly spread the ganache on top. Set aside on the counter (no need to return to the freezer) while we work on the marshmallow.

Step 7. Make the Marshmallow - In the bowl of a stand mixer or large mixing bowl, combine 2 packets of gelatin and ⅓ cup water. Allow to set.

Step 8. As the gelatin blooms, combine ⅓ cup water, white sugar and agave in a saucepan. Stir until everything is combined. Set over medium heat and cook until the temperature reaches 240ºF (115ºC).

Step 9. When the sugar is ready, the gelatin should also be bloomed and gelatinous in appearance. Add vanilla and salt.

Step 10. Turn the mixer on to medium/low speed and whisk the gelatin mixture briefly to loosen it up. Then with the mixer still running, pour the hot sugar mixture down the side of the bowl.

Step 11. Whisk on medium/high speed until the mixture thickens to very soft peaks, about 6 to 7 minutes.

Step 12. Pour marshmallow cream over the chocolate layer and let to set for at least 4 hours.

Step 13. Once set, dust with powdered sugar.

Step 14. Cut into 16 equal pieces. To get clean slices, grease (you can use oil or softened butter) a sharp knife, cut straight down and then pull the knife out towards you. Wipe the knife blade clean and grease it again after each cut.

Step 15. Use a kitchen torch to toast the top of the marshmallow. Serve and enjoy!!

Substitutions & Variations

• Biscoff Cookies - I highly recommend finding Biscoff cookies or any speculoo cookies, but you can also use honey graham cracker, cinnamon graham crackers, chocolate graham crackers, digestive biscuits or Oreo cookies (without filling) for the crust.
• Biscoff Cookie Butter - Again, I recommend finding Biscoff cookie butter, but you can use any cookie butter. Trader Joe's make a great version. If you'd like to change things up, you can use peanut butter too.
• Agave - You can use light corn syrup. Some have also used honey.
• Gelatin Powder - Although I have not tested this recipe with gelatin sheets, I have read that you can substitute 4 sheets of gelatin for 1 tablespoon of gelatin powder.

Equipment

• Electric Mixer - You'll need a stand mixer or hand-held mixer to make the homemade marshmallow.
• Thermometer - This will help you gauge the temperature of the sugar mixture.
• 8x8 Inch (20x20 cm) Square Baking Pan

Storage

• Room Temperature - Store in an airtight container for up to 5 days on the counter.
• Refrigerator - Store in an airtight container for up to a week in the fridge.
• Freezer - After cutting into pieces, freeze the bars on a baking tray for an hour and then wrap the individual pieces in plastic wrap. Store in a freezer safe bag for up to 2 months. Surprisingly, these bars froze and thawed out beautifully, straight from the freezer to the counter. It took about an hour and the marshmallow layer was still so soft! Don't forget to torch the top for extra gooeyness.

FAQ

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📖 Recipe

Biscoff S'mores Bars

Lisa Flinn

These irresistible Biscoff S'mores Bars are layered with a cinnamon scented Biscoff cookie crust, smooth cookie butter, rich chocolate ganache and a homemade, torched marshmallow topping!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cooking & Setting Marshmallow 4 hours hrs 30 minutes mins

Total Time 5 hours hrs 15 minutes mins

Course Brownies & Bars, Dessert

Cuisine American

Yields 16 Pieces

INGREDIENTS

Biscoff Cookie Crust 

• ▢ 7 to 8 Tablespoons (99 to 113g) Salted or Unsalted Butter melted
• ▢ 8.8 Ounce Package (250g | 32 standard size) Biscoff Cookies
• ▢ 1 Tablespoon Light or Dark Brown Sugar
• ▢ ¾ Teaspoon Cinnamon, or to taste

Cookie Butter Layer

• ▢ ⅓ Cup + 2 Tablespoons (124g) Biscoff Cookie Butter

Chocolate Ganache 

• ▢ 6 Ounces (170g) Bittersweet Chocolate Bars finely chopped
• ▢ ¾ Cup (170g) Heavy Cream

Homemade Marshmallow 

• ▢ ⅓ Cup (76g) Water for blooming gelatin
• ▢ ⅓ Cup (76g) Water for sugar mixture
• ▢ 2 Packets (14g) Unflavored Gelatin Powder
• ▢ 1 Teaspoon Vanilla Paste or Extract
• ▢ 1 Teaspoon Fine Salt
• ▢ 1 ¼ Cup (250g) Granulated White Sugar
• ▢ ¼ Cup (84g) Agave or Light Corn Syrup

Cook ModePrevent your screen from going dark

Instructions

 

• Preheat the oven to 350ºF (176ºC). Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
• Make Biscoff Cookie Crust - In the bowl of a food processor, fitted with an 'S' blade, finely pulse together Biscoff cookies, brown sugar and cinnamon. You can also crushed the cookies in a ziploc bag with a rolling pin. Then, pulse in the melted butter. It should resemble wet sand and should easily hold when pressed together.

  8.8 Ounce Package (250g | 32 standard size) Biscoff Cookies

  1 Tablespoon Light or Dark Brown Sugar

  ¾ Teaspoon Cinnamon, or to taste

  7 to 8 Tablespoons (99 to 113g) Salted or Unsalted Butter
• Evenly and firmly press the crust into the bottom of your prepared pan. Bake for 8 to 9 minutes. Place the crust directly into the freezer for 10 minutes to cool down.
• Make Cookie Butter Layer - Heat cookie butter in the microwave in 10 second-intervals until melted. Remove the crust from the freezer and evenly spread the cookie butter on top. Return back to the freezer for another 15 minutes to set.

  ⅓ Cup + 2 Tablespoons (124g) Biscoff Cookie Butter
• Make Chocolate Ganache - Finely chop your chocolate and transfer to a heatproof bowl. Heat heavy cream in a small saucepan or in the microwave just until simmering. Then pour hot cream over chocolate and let stand, untouched for 4 to 5 minutes. Slowly stir until smooth and combined.

  6 Ounces (170g) Bittersweet Chocolate Bars

  ¾ Cup (170g) Heavy Cream
• Remove the pan from the freezer and evenly spread the ganache on top. Set aside on the counter (no need to return to the freezer) while we work on the marshmallow.
• Make the Marshmallow - In the bowl of a stand mixer or large mixing bowl, combine 2 packets of gelatin and ⅓ cup (76g) of water. Allow to set.

  2 Packets (14g) Unflavored Gelatin Powder

  ⅓ Cup (76g) Water
• As the gelatin blooms, combine ⅓ cup (76g) water, white sugar and agave in a small saucepan. Stir until everything is combined. Set over medium heat and cook until the temperature reaches 240ºF (115ºC). Refrain from stirring the sugar mixture as it boils, as it can cause the sugar to crystalize. Just swirl the pan as it cooks.

  ⅓ Cup (76g) Water

  1 ¼ Cup (250g) Granulated White Sugar

  ¼ Cup (84g) Agave or Light Corn Syrup
• When the sugar is ready, the gelatin should also be bloomed and gelatinous in appearance. Add vanilla and salt. Turn the mixer on medium low speed and whisk the gelatin mixture briefly to loosen it up. Then with the mixer still running, pour the hot sugar mixture down the side of the bowl. Whisk on medium speed until the mixture thickens to soft peaks, about 6 to 7 minutes. The mixture will be brown at first, but will eventually become white and very glossy.

  1 Teaspoon Vanilla Paste or Extract

  1 Teaspoon Fine Salt
• Butter or lightly oil the parchment paper, right above the chocolate ganache. Pour marshmallow cream over the chocolate layer and then, tap the pan on the counter a few times to release any air bubbles. All to set at room temperature for at least 4 hours.
• Once set, dust the top with powdered sugar and cut into 16 equal pieces. Grease (you can use oil or softened butter) a sharp knife, cut straight down and then pull the knife out towards you. Wipe the knife clean and grease it again after each cut.
• Separate the squares. Use a kitchen torch to toast the top of the marshmallow. Serve and enjoy!!

Video

Notes

Water. You can use tap, room temperature or cold water.

Cookie Butter - The quantity is measured before melting.

Use a sharp, greased knife to cut the bars. To get clean slices, grease (you can use oil or softened butter) a sharp knife, cut straight down and then pull the knife out towards you. Wipe the blade clean and grease it again after each cut.

Toast the marshmallow after they are cut. Cut the squares, separate the pieces and then use a kitchen torch to toast the tops of the marshmallow. When you torch them, they will become gooey and will stick together so don't forget to give them some space.

Storage - Store in an airtight container on the counter for 5 days. Please see more storage notes in the body of the post.

Keyword 8 inch pan, 8 x 8 pan, biscoff, biscoff bars, biscoff cookie bars, biscoff cookie crust, biscoff smores bars, cookie bars, cookie butter, homemade marshmallows, s'mores. marshmallow bars, smores

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