As you’re reading this, I am partying my face off in Orlando, FL for the Food Blog Forum conference. We’re at Disney World, and I’m pretty positive I will convince the cast members to let me move into Cinderella’s castle.
…or being kicked out of Disney World for pouting at their obvious ‘no, you may not live in Cinderella’s castle’ answer. Whatever.
With that being said, I’m gonna keep Sunday’s post short and sweet by introducing you to your new favorite dessert: these Biscoff S’mores Seven Layer Bars. I’ll let that sink in for a minute.
So yeah, Biscoff S’mores Seven Layer Bars. It combines the classic flavors of s’mores with an unexpected but delightful twist of Biscoff spread. You guys have heard of Biscoff right? It’s got the consistency of peanut butter but is made with ground Biscoff cookies, creating a very smooth, sweet and slightly spicy spread that’s perfect on virtually everything… including seven layer bars.
Since graham crackers and Biscoff are similar enough, I decided to swap out classic honey grahams with Biscoff cookies in this recipe. It creates a nice, spicy kick to the bars thanks to the ginger, cinnamon and rich flavors in the Biscoff cookies, and it pairs so nicely with the sweet, fluffy marshmallow and the rich milk chocolate. You guys are gonna love these bars.
Okay, gotta go infiltrate the castle. I’ll invite you over for Biscoff S’mores Bars when it’s mine.
- 1 box yellow cake mix
- 1 egg
- ½ cup oil
- 4 pkgs (8 total) S'mores Pop Tarts
- 1 cup Biscoff Cookies, coarsely chopped
- 1 cup semi-sweet chocolate chips
- 1 cup Kraft JET-PUFFED Miniature Marshmallows
- ½ cup Biscoff spread
- 1 (14 oz) can sweetened condensed milk
- About 2-3 squares of Chocolate CandiQuik
- About 1 cup Kraft JET-PUFFED Mallow Bits, for garnish
- Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil generously with cooking spray and set aside.
- In a large bowl, combine the cake mix, egg and oil with a spoon until a soft dough forms. Press the dough evenly into the prepared pan and bake for approx. 12 minutes. Remove from the oven but keep the oven on.
- Line up the Pop Tarts gently onto the crust. There should be four on top and four on bottom, but if needed, break up Pop Tarts to fit. Top first with the miniature marshmallows, then the chopped cookies and chocolate chips. In a small bowl, quickly whisk together the Biscoff spread and sweetened condensed milk until combined; pour the mixture evenly on top of the bars.
- Return to the oven and bake for approx. 18-20 minutes or until the top is golden brown and bubbly. Center will appear just about set. Cool completely, preferably overnight.
- Once bars are cool, cut into squares. Prepare the chocolate CandiQuik according to package directions or until melted and smooth. Pour the chocolate into a small resealable baggy and snip off a corner of the baggy. Drizzle the bars with the CandiQuik and immediately top with the Mallow Bits for garnish. Serve!
These are so unbelievably delicious, you guys. Sweet, chewy, gooey, slightly spicy and just oozing with chocolate and marshmallow… they are a s’mores lovers dream come true! I highly recommend you bake with Biscoff cookies to add that additional crunch and spice – it’s what makes these bars extra special!