Biscoff Cookie Butter Streusel Bars

Cookie butter is all the rage right now, and for good reason – it’s so good! In this classic bar recipe, I’ve swapped peanut butter for cookie butter. These Biscoff Cookie Butter Streusel Bars are so good! They’re moist, flavorful, and not too sweet. They’re perfect in a lunchbox or with an afternoon cup of coffee. Made in an 8×8-inch pan, they make just enough for sharing!

I love a bite of something sweet – but not too sweet – after dinner or in the afternoon. Sometimes a gal just needs a bit of a pick-me-up in the afternoon! These Biscoff Cookie Butter Streusel Bars do the trick. They’re sweet, but not too sweet, moist, and loaded with cookie butter flavor.

I love the topping on these bars. It’s buttery, crumbly, and delish! You can really jazz up this dessert with a dollop of whipped cream or a scoop of vanilla ice cream, but honestly, they’re so good just the way they are!

What You’ll Love About Biscoff Cookie Butter Streusel Bars:

• The Biscoff cookie butter really comes through in every bite.
• They’re easy to make, and you won’t have loads leftover. They freeze like a dream, too!
• You can use Speculoos cookie butter instead, or even peanut butter!

Ingredients:

• Butter – Salted butter, melted.
• Egg
• Dark brown sugar
• Vanilla extract
• Cinnamon
• Biscoff cookie butter
• All-purpose flour

For the topping:

• Butter – Salted, softened,
• Old fashioned rolled oats – Not quick oats or instant oats.
• Brown sugar
• Sugar
• All-purpose flour
• Cinnamon
• Biscoff cookie butter – Reserved for the drizzle.

How To Make Biscoff Cookie Butter Streusel Bars

1. Preheat your oven to 350°F (175°C). Spray a 8×8 inch baking pan with nonstick cooking spray then line it with parchment paper, then set it aside.
2. In a large bowl, whisk together the melted and cooled butter, egg, dark brown sugar, vanilla extract, cinnamon, and Biscoff cookie butter until smooth and well combined.
3. Gradually add the flour to the wet ingredients, stirring until just incorporated. Be careful not to overmix.
4. Spread the batter evenly into the prepared baking pan, using a spatula to smooth the top.
5. Mix the softened butter, oats, brown sugar, sugar, all-purpose flour and cinnamon in a bowl with your fingers until it is crumbly. 
6. Sprinkle this over the bars and bake in a 350-F oven for about 30 minutes or until an inserted toothpick comes out mostly clean.
7. Let cool in the pan for 20 minutes, then melt the reserved cookie butter in a small dish in the microwave until melted.
8. Transfer the melted cookie butter to a zipper-top baggie with one corner snipped off. Use the baggie as a piping bag to drizzle the melted cookie butter over the top of the bars.
9. Let cool, then cut into squares and enjoy!

Step-By-Step Process

Heather’s Tried-and-True Tips

• For extra crunch, try adding chopped nuts such as pecans or almonds to the streusel topping.
• Don’t skip the step of greasing the baking pan, as it will make it easier to remove the bars once they’re baked.
• Allow the bars to cool completely in the pan before slicing to ensure clean cuts. For perfect cuts, partially freeze the bars before cutting.

Serving Suggestions

These Biscoff Cookie Butter Streusel Bars are perfect for dessert or as a sweet snack any time of day. Pair them with a scoop of vanilla ice cream for an indulgent treat, or enjoy them alongside a cup of coffee or tea for a cozy afternoon pick-me-up.

Storage

Store any leftover bars in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, you can also freeze them for up to 1 month. Simply wrap individual bars tightly in plastic wrap and then place them in a freezer-safe bag or container. To thaw, let them sit at room temperature for about 30 minutes before enjoying.