A Biscoff shortbread base, with a layer of Biscoff spread, coated in dairy-free chocolate topped with a sprinkling of crushed Biscoff cookies.
What is Biscoff?
Biscoff (aka Speculoos) is a caramelised biscuit, similar flavour and texture of gingerbread. There are cookie versions and also a ‘cookie butter’ version.
Check out my most recent vegan Biscoff recipes here:
A classic ‘Twix bar’ starts with a biscuit base. I’ve created a crumbly shortbread inspired base which is filled with crumbled up Biscoff cookies. It makes these bars extra Biscoff-y – haha!
Secondly, you need a tasty caramel sauce. My original idea was to create a Biscoff caramel sauce as seen in my ‘Biscoff Millionaires Bars‘ but Biscoff spread is already sweet as it is and sets like a chewy caramel so I opted for melted Biscoff spread. When chilled the spread sets thick and chewy.
To finish off the bars, you’ll want to completely drench them in chocolate. I use 70% dairy-free dark chocolate which makes these bars ultra-rich and luxurious.
These bars are:
- Perfectly sweet
- Rich and chocolaty
- Perfect alongside a cup of tea or coffee
- They can be stored in the fridge and are perfect for snacking at any time!
Looking for more Biscoff recipes? Look no further:
Preparation: 20 minutes
Baking time: 25 minutes
Chilling time: 1- 2 hours
Ingredients for the base
- 150g of plain flour
- 50g of caster sugar
- 8 Biscoff biscuits (approximately 60g)
- 120g of dairy-free butter / margarine
Ingredients for the biscoff filling
- 300g of Biscoff spread
Ingredients for the chocolate coating
- 250g of dairy-free dark chocolate
Method (biscuit base)
1. Preheat oven to 180 degrees c fan, and line a 6×8 inch baking tin with greaseproof paper.
2. In a medium mixing bowl, sift in the flour, sugar and crumbled up Biscoff cookies. Add in the butter and vanilla extract, using your fingertips, rub the butter into the dry mixture until a dough forms. Form into a ball.
3. Press the dough into the lined tin, making sure it’s even. Prick the base with a fork.
4. Pop into the oven and bake for 25 minutes or until golden in colour. Once golden, remove from the oven and place the tin onto a cooling rack.
Leave the shortbread in the tin as we’ll be pouring over the melted Biscoff spread.
Method (Biscoff layer)
1. Place the Biscoff spread into a medium sized saucepan and place on the hob. Heat over low / medium, stirring with a spatula constantly to prevent burning. Biscoff spread melts quickly so this will only take a few minutes.
2. Carefully pour the melted Biscoff spread onto the biscuit base, spread out into the edges of the tin, levelling off with a spoon.
3. Refrigerate or freeze for an hour before coating. Make sure the Biscoff has fully set, if not, it will be very gooey and a little bit of a nightmare to coat in chocolate.
Method (chocolate coating)
1. Fill a small saucepan 3/4 full with water, creating a bain-marie, place onto the hob over low/ medium heat.
Finely chop the dark chocolate and place 3/4 of it into a heatproof bowl. Place the bowl on top of the saucepan and allow to melt. You’ll need the other 1/4 of the chocolate to temper it.
You’ll want to temper this chocolate. Check out this amazing tutorial on how to temper chocolate.
2. Cut the bars into thin, finger-width sizes.
Tip: To get an even amount of bars, slice the entire sheet in half (width-wise), then cut about 8 bars from each half, for a total of about 16 long, thin bars. Use a large, sharp knife to prevent the biscuit base from crumbling apart.
3. One by one, balance the Twix Bars on a fork or spatula, and using a spoon, pour the chocolate over the bars, allowing any excess chocolate to drip back into the bowl.
Don’t try to dunk the bars as that risks the base from crumbling.
Repeat for all bars. Place them onto grease proof paper and pop into the freezer for 5 minutes or fridge for 20 minutes to allow the chocolate to set.
Drizzle any left over chocolate for decoration.
Whilst the chocolate is still wet, sprinkle over some Biscoff cookie crumbles.
Store in a sealed container in the fridge. The Biscoff will melt if left at room temperature or in humid temperatures.
Best enjoyed within a week of making.
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