Biscoff Pie Bars! Recipe tutorial

Ingredients

• 250 g Lotus Biscoff Biscuits (crushed into fine crumbs)
• 100 g Unsalted Butter (melted)
• 1 jar (≈200 g) Biscoff Spread (whole jar, melted for base; extra 2 tbsp for drizzle)
• 200 g Cream Cheese (softened to room temperature)
• 50 g Unsalted Butter (softened, for filling)
• 150 g Icing Sugar (sifted before adding)
• 2 tbsp Extra Crushed Biscoff Biscuits (for sprinkling around the edge)

Instructions

1. Crush the biscuits

   Place the Lotus Biscoff biscuits in a food processor and pulse until fine crumbs form, or put them in a zip‑lock bag and crush with a rolling pin.

   Time: PT5M

2. Melt butter

   Melt 100 g unsalted butter in a small saucepan over low heat or in the microwave in 20‑second bursts, stirring until fully liquid.

   Time: PT3M

3. Combine crust ingredients and press

   In a mixing bowl, combine the crushed biscuits with the melted butter, stirring until the mixture resembles wet sand. Transfer to the baking tray and press firmly with the back of a spoon or a flat spatula to form an even layer.

   Time: PT5M

4. Melt Biscoff spread for base

   Empty the whole jar of Biscoff spread into a saucepan and melt over low heat, stirring constantly until smooth.

   Time: PT3M

5. Add Biscoff layer and freeze

   Pour the melted Biscoff spread over the pressed biscuit crust, spreading evenly with a spatula. Place the tray in the freezer and let it set for about 20 minutes.

   Time: PT20M

6. Whisk cream cheese and butter

   In a clean mixing bowl, whisk together the softened cream cheese and 50 g softened butter until the mixture is light and creamy.

   Time: PT5M

7. Incorporate icing sugar

   Sift the icing sugar over the cream cheese mixture, then whisk until smooth and free of lumps.

   Time: PT3M

8. Spread the cheese filling

   Scoop the cheese mixture onto the chilled Biscoff crust and smooth it out with a spatula, leaving a small border around the edge.

   Time: PT5M

9. Melt extra Biscoff for drizzle

   Melt about 2 tbsp of Biscoff spread in the microwave (10‑second bursts) or in a small saucepan.

   Time: PT2M

10. Drizzle, swirl and garnish

    Drizzle the melted Biscoff over the cheese layer, then use a knife to swirl it through for a marbled effect. Sprinkle the extra crushed biscuit crumbs around the perimeter for texture.

    Time: PT3M

11. Final chill

    Cover the tray with plastic wrap and refrigerate for at least 2 hours, or until fully set, before cutting into bars.

    Time: PT2H

Nutrition Facts

Calories

300

Protein

4 g

Carbohydrates

30 g

Fat

20 g

Fiber

1 g