These Biscoff Caramel Butter Bars are the ultimate bar recipe – sweet, salty, crunchy, gooey, and AWESOME.
So I have some exciting news!
Our family has expanded… kind of. No, I’m not pregnant (thank goodness and Jesus help me if I was). We have discovered a family of birds living in our garage.
It started about a month ago. We close off our garage side door at nighttime, and in the morning when I go to feed Mannie in the garage, I open the side door again. Well, one morning I went out there and heard flapping and fluttering. I saw a immediate and quick motion – a blur of brownish black – and my first thought was, OMG A BAT! If Dracula taught me anything it’s that I could die from Dracula sucking my blood right here or die of a regular ol’ bat giving me rabies. Also, is my rabies shot current? And shouldn’t people be required to get rabies shots every couple years like dogs and cats do? Because the world doesn’t need more people with rabies, am I right?
Turns out it was a little Carolina wren. And before you go thinking, wow, she sure knows her birds!, I don’t. I just googled “little brown bird” a billion times until I found the closest looking bird. It’s not like my mom will go out there and be like, “nuh uh. This is actually a rare Brazilian finch that is known for her distinct mating call.” My family’s bird knowledge can be summed up as: Eagle, pigeon, or “bird.”
So the next couple weeks, the bird would continue getting stuck in our garage, and I’d continue letting it out every morning. I thought nothing of it because I’m lonely and I felt like a real Snow White for a moment as I actually pondered asking the bird how much she’d charge to pick up my clothes off the floor of my bedroom.
And then a couple days ago, I heard this weird chirping noise. It was close to that side door but wasn’t outside, and I determined it was coming from atop our filing cabinets. Apparently, I am a mega freaking idiot because even with all this mounting evidence that there was, in fact, a family of birds in our garage, I still didn’t think there could possibly be a family of birds in our garage. Until my brother saw a baby bird’s beak open, and until we saw mama bird flying past the side door, that I finally realized, I am an idiot. And also: YAY! New family members!
So yeah, now we have birds being raised on top of our filing cabinet. I’m pretty excited about it because I love going and peeking in the little crack between the boxes and junk up there to see their nest and their tiny bodies. And I love that mama dutifully brings them worms and slugs and things to eat. I’m even making sure to wait until she comes back inside at night before locking up the garage.
And only now am I realizing that I’m turning into a crazy animal lady at 25. Oh well.
Anyway, let’s talk about these outstanding Biscoff Caramel Butter Bars, shall we?
They start out exactly like my Salted Caramel Butter Bars recipe, except in addition to caramel, I also added smooth and slightly melted Biscoff cookie spread and toffee pieces to the top. The combination of that spicy Biscoff spread with the buttery caramel and crunchy, slightly salty toffee pieces is too much to handle – in a good way!
I guess the good thing about new animal family in town means that I don’t have to share 🙂
Biscoff Caramel Butter Bars
- 2 cups (4 sticks) butter at room temperature
- 1 cup sugar
- 1½ cups powdered sugar
- 1 Tbsp vanilla extract
- 4 cups all-purpose flour
- 1 (11.5 oz jar) salted caramel sauce
- 1 (14.1 oz jar) Biscoff spread
- 1½ cups toffee bits
- Preheat oven to 325 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until creamy and fluffy, about 2 minutes. Beat in the powdered sugar and vanilla. Lastly, beat in the four (4) cups of flour until a soft dough has formed. Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.
- Bake the crust for 15 minutes. Remove from the oven but keep the oven on. Pour the caramel sauce evenly over the bar base, then pour on the Biscoff spread (it helps if you microwave it for a few seconds in a separate bowl to make it smoother and thinner). Crumble the remaining dough evenly over the top, trying to cover the sauce filling as much as possible. Top liberally with the toffee bits.
- Return to the oven and continue baking for an additional 25-30 minutes or until golden brown and the caramel is bubbly. Cool completely before cutting into squares.
Buttery, chewy, gooey and loaded with flavor, you’ll flip for these Biscoff Caramel Butter Bars!
Have a super sweet day!
Want more bars? Check out my other popular bar recipes!
Salted Caramel Nutella Butter Bars
(The Original) Salted Caramel Butter Bars
Omg, I LOVE biscoff. These bars sound like pure perfection!
Thanks so much, Miranda! xoxo!
what is biscoff spread?
Hi Jackie! Biscoff is a brand of cookies – the ones you get on Delta flights – that are warm and spicy, kinda like gingerbread. The Biscoff spread has a consistency like peanut butter but is made of the ground Biscoff cookies. You can sometimes find it called “cookie butter” spread. Hope this helps!
Ok, these are seriously OBSCENE. This recipe is amazing. I have never smelled anything so delicious in my life!
I suggest getting the crunchy Biscoff spread, rather than the creamy… it adds a ton of flavor and texture. And I didn’t let my shortbread topping get cold enough, and the butter pooled on top (so the texture is more like a crunchy cookie than a bar), so just a reminder to other bakers to actually follow your instructions and not be impatient. 😀
I’m taking these to a bake sale fundraiser, I’m pretty sure people are going to lose their minds over this. Thanks for the recipe!
I love your bird story! Too funny…Had me cracking up! And to top it off are these absolutely, fantastically amazing bars!!! I adore salted caramel, Biscoff, toffee, and shortbread and to put these together is genius! Thank you so much for this recipe! It is forever in my favorites rotation.
Jen, so happy you loved the bars!
This was amazing! I didn’t add the toffee chips on top and it was still the best thing I’ve baked in a long while. My waist line does not thank you, but I do, for sharing your recipe.
Sue K. says
I love the taste of theses bars but I found that I needed to drain them on paper towels after cutting!! Too much butter. I have never made a bar cookie recipe that calls for a pound of butter. I will use a different shirtbread crust and keep the rest of the recipe the same.