Triple Layered Biscoff Cookie Bars
Ingredients
Cookie Dough:
- ½ cup granulated sugar
- ½ cup light brown sugar
- ⅔ cup melted butter dairy or dairy-free
- ⅓ cup Greek-style yogurt dairy or dairy-free
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- ¼ tsp baking soda
- ½ cup white chocolate chips dairy or dairy-free
Filling and Topping:
- 8 Biscoff cookies plus a few more for topping
- 1 cup Biscoff spread melted
Instructions
Prepare the Baking Pan:
- Line a 6×6 inch baking pan with parchment paper.
- Melt ½ cup of Biscoff spread in the microwave for about 20 seconds, then pour it into the lined pan.
- Freeze this layer while you prepare the cookie dough.
Make the Cookie Dough:
- In a large bowl, cream together the melted butter and both sugars until smooth.
- Mix in the Greek-style yogurt and vanilla extract until well combined.
- Add the flour and baking soda to the wet ingredients and mix until just combined. Do not overmix.
- Fold in the white chocolate chips.
Assemble the Cookie Bars:
- Press one-third of the cookie dough into the prepared pan.
- Arrange the 8 Biscoff cookies evenly over this layer.
- Cover with another one-third of the cookie dough, pressing it gently over the cookies.
- Remove the frozen Biscoff layer from the freezer and place it on top of the cookie dough.
- Press the final one-third of cookie dough over the frozen Biscoff layer.
Chill and Bake:
- Refrigerate the assembled cookie bars for 30 minutes.
- Preheat your oven to 340°F.
- Bake for 20-30 minutes, or until the top is golden brown.
Finish and Serve:
- Allow the bars to cool in the pan.
- Once cooled, spread the remaining melted Biscoff spread over the top and sprinkle with crushed Biscoff cookies.
- Cut into squares and enjoy your delicious Biscoff cookie bars!