These no-bake Biscoff chocolate bars are a delightful combination of Biscoff cookies and smooth chocolate. This no-bake Chocolate Chip Cookie Bar recipe is easy and quick to prepare. These include a Lotus Biscoff cookie layer on the bottom and a smooth chocolate Biscoff layer on top. Lotus Biscoff biscuits are mixed with Biscoff Speculoos butter spread and melted butter.
Ingredient
Make 9 bars
For the Biscoff Lotus class
7 oz (200g) Lotus Biscoff cookies
1/3 cup (70g) unsalted butter, melted
1/2 cup (120g) Speculoos, Biscoff spread
Chocolate cookie layer
7 oz (200g) semi-sweet chocolate
2 tablespoons (30g) Speculoos, Biscoff spread
2 tablespoons (30g) fresh cream
To cover the top
Lotus Biscoff crumbs
Instruct
Place Lotus Biscoff Cookies in the bowl of a food processor and blend until crumbs form. Add the melted butter and Biscoff spread and blend until completely combined and the mixture sticks together.
Lightly oil an 8-inch (20 cm) square pan and line it with parchment paper, leaving some edges longer to make it easier to lift the pan once hardened.
Pour the mixture into the prepared pan and press with the back of a spoon to create a smooth surface.
Freeze until you prepare the chocolate frosting.
Melt chocolate over bain-marie sauce with 2 tablespoons Biscoff spread and 2 tablespoons cream, over low heat. Spread melted chocolate over cookie layer.
Sprinkle with Lotus Biscoff cookie crumbs.
Refrigerate for 2 hours to set.
The bars can also be frozen for later use. Enjoy!
