Biscoff Toffee is a fun take on traditional “Christmas Crack” using delicious Lotus Biscoff Cookies. This recipe comes together fast and is perfect for the holidays or any time you want a simple treat!

Biscoff Toffee stacked on each other on a white countertop.

Biscoff Toffee takes traditional biscoff cookies to a whole new level with a delicious toffee and chocolate topping. These are great to have around for the holidays but simple enough to make year round!

For more delicious treats, be sure to check out these Salted Chocolate Caramel Squares, or these Chocolate Espresso Cookies!

Why You Should Make this Recipe

If you love Biscoff Cookies, you definitely need to try this recipe for Biscoff Toffee. The base of the toffee is made using delicious crisp caramel flavored Biscoff cookies.

This recipe uses just a few ingredients and comes together fast. The bottom layer are cookies that are then topped with a simple saucepan toffee made with just butter and brown sugar.

To make it even easier, you don’t even have to melt the chocolate separately. The chips heat and melt on top of the warm toffee layer and spread using just a spatula.

This is a great treat to bring to a party or just to have on hand to snack during the holidays. Plus, the flavor combination is incredible with the crispy sweet cookies, toffee layer, and chocolate topping.

I like to finish these off with a sprinkle of sea salt and crushed leftover cookies. You can dress it up however you’d like with sprinkles or just leave them as is.

So, if you’re looking for a simple and delicious spin on traditional toffee bark, give this Biscoff Toffee a try. You’re going to love it!

Ingredients

overhead photo of ingredients needed to make recipe including chocolate chips and brown sugar.

To make Biscoff Toffee you need: Biscoff cookies, butter, brown sugar, and chocolate chips.

  • Biscoff Cookies: the biscoff are essential to making this recipe. You can find them in the cookie section of most grocery stores.
  • Butter: I always use unsalted butter, but use whatever you have on hand.
  • Brown sugar: the brown sugar adds a deep flavor and is essential to making the toffee layer.
  • Chocolate Chips: I like to use semi-sweet chocolate chips but milk chocolate or dark chocolate works too.
  • Topping: because this is such a sweet treat, I like to balance the flavor with a sprinkle of sea salt on top. Feel free to use whatever toppings you like crushed Biscoff cookies or sprinkles.

How to Make Biscoff Toffee

Biscoff Toffee is super easy to make and ready in just minutes! To start, line a quarter sheet pan (or 9 x 13 inch baking pan) with parchment paper.

process shots showing how to make recipe including laying out the cookies and pouring on the butter and brown sugar.

Step 1: lay out the Biscoff cookies.

Lay out the cookies on a lined quarter baking sheet. Place them lengthwise so they fit snug. You can fit 24 cookies in a sheet pan.

Step 2: make the toffee.

To make the toffee layer for the recipe, add the butter and brown sugar to a small saucepan over medium heat. Bring the mixture to a simmer and cook, stirring constantly, for 4 minutes. Spread the toffee over the cookies using a spatula.

Step 3: bake and melt on chocolate chips.

Place the cookies in a preheat oven for 8 minutes, until the toffee is bubbly and set into the cookies. Remove from oven and immediately sprinkle on the chocolate chips. Let them sit for 2-3 minutes to get warm.

Step 4: spread the chocolate and add toppings.

Lastly, use a butter knife or offset spatula to spread the melted chocolate chips over top of the cookies. Add on any toppings you like. I used sea salt and leftover crushed biscoff cookies.

Stack of Biscoff Cookies on a white countertop.

Let the toffee cool and harden completely. Then, use the parchment to lift if off of the pan and break into individual pieces.

Expert Tips

  • This recipe is intended to be made on a quarter sheet baking pan. If you don’t have one, you can use a lined 9 x 13 inch baking pan.
  • You can double this recipe and make it on a half sheet pan. Be sure to buy two packages of Biscoff cookies instead of one.
  • When cooking the toffee, be sure to stir constantly for the full four minutes so that the toffee doesn’t burn or stick.
  • This recipe calls for semi sweet chocolate chips, but you can substitute milk chocolate or dark chocolate.
  • Biscoff Toffee is a sweet treat so I like to sprinkle on sea salt to balance out the flavors.
  • Store leftovers in an airtight container in the refrigerator for up to a week.

Frequently Asked Questions

What are Biscoff Cookies?

Lotus Biscoff are a crunchy cookies with a deep caramel flavor and warming spices. You may recognize them as the cookie given out on airlines or the cookie flavor used to make cookie butter.

Why is my toffee gritty?

When toffee seems gritty, it’s because the brown sugar has crystalized within the toffee. This can occur when the toffee gets too hot in the pan. Be sure to stir the toffee constantly when cooking.

How to store Biscoff Toffee?

Leftover biscoff toffee can be store in an airtight container on the counter for 2-3 days. Store in the refrigerator for up to a week, or freeze for up to a month.

Biscoff Toffee stacked on each other on a white countertop.

More Recipes You Need to Try!

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Biscoff Toffee

Biscoff Toffee

Biscoff Toffee is a fun spin on traditional "Christmas Crack" toffee bark but using delicious Biscoff cookies instead!
5 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 12 servings
Calories: 245kcal

Equipment

  • quarter sheet pan

Ingredients

  • 1 8.8 ounce package Lotus Biscoff Cookies (need 24 cookies)
  • ½ cup unsalted butter
  • ½ cup brown sugar, packed
  • ¾ cup semi sweet chocolate chips
  • sea salt for topping (optional)

Instructions

  • Preheat oven to 300 degrees. Line a quarter baking sheet with parchment paper. Lay 24 Biscoff cookies lengthwise in pan, logo side down; set aside.
  • In a small saucepan, heat butter and brown sugar on medium heat until it comes to a low simmer. Cook, stirring constantly, for 4 minutes. Pour the butter mixture over the Biscoff cookies and spread evenly using a spatula.
  • Place the cookies in the oven for 8 minutes. Remove from oven and immediately sprinkle the top with chocolate chips. Let sit for 2-3 minutes to warm the chocolate, then spread the chocolate overtop using a spatula or butter knife. Sprinkle on a pinch of sea salt and leftover crushed Biscoff cookies.
  • Let the cookies sit until the chocolate has completely hardened. Then, lift the cookies off the pan and break into pieces.

Notes

  • This recipe is intended to be made on a quarter sheet baking pan. If you don’t have one, you can use a lined 9 x 13 inch baking pan.
  • You can double this recipe and make it on a half sheet pan. Be sure to buy two packages of Biscoff cookies instead of one.
  • When cooking the toffee, be sure to stir constantly for the full four minutes so that the toffee doesn’t burn or stick.
  • This recipe calls for semi sweet chocolate chips, but you can substitute milk chocolate or dark chocolate.
  • Biscoff Toffee is a sweet treat so I like to sprinkle on sea salt to balance out the flavors.
  • Store leftovers in an airtight container in the refrigerator for up to a week.

Nutrition

Calories: 245kcal | Carbohydrates: 26g | Protein: 1g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 67mg | Potassium: 93mg | Fiber: 1g | Sugar: 19g | Vitamin A: 242IU | Calcium: 21mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
5 from 7 votes (2 ratings without comment)

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