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No-Bake Chocolate Biscoff Bars

No-Bake Chocolate Biscoff Bars – Deliciously creamy and fudgy Biscoff bars that are full of flavour, no-bake, and topped with a layer of chocolate!

A sideview shot of a row of No-Bake Chocolate Biscoff Bars overlapping each other.

Much like my No-Bake Chocolate Peanut Butter Bars, today’s recipe is super quick and easy to throw together, and is loaded with flavour.

These No-Bake Chocolate Biscoff Bars are sure to be a crowd-pleaser! 

I am a huuuge fan of Biscoff spread, and could quite easily eat it by the spoonful (I may or may not have done so already…).

If you love Biscoff, or any other cookie butter for that matter, you need to try these bars right now. ♥

A row of No-Bake Chocolate Biscoff Bars overlapping each other.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these bars. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Biscoff spread (or any other cookie butter)
  • icing/powdered sugar
  • unsalted butter
  • chocolate (milk, dark, or semi-sweet)

Yup. These bars only require 4 simple ingredients. Already have them? Go make these right away!

How to make No-Bake Chocolate Biscoff Bars

To make these Biscoff bars, simply mix together the Biscoff spread, icing sugar, and butter until fully combined.

Press the mixture into an 8×8-inch square baking pan lined with foil or parchment paper.

For the topping, add the chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.

Pour over the Biscoff layer, and spread out evenly.

Refrigerate until completely set.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Scattered No-Bake Chocolate Biscoff Bars with a few bars overlapping each other.

These No-Bake Chocolate Biscoff Bars are:

  • deliciously thick, fudgy, and creamy
  • loaded with Biscoff flavour
  • super quick and easy to make
  • perfect for sharing!

These bars can be cut up into 9 big bars, or 16 smaller bars.

How long will these bars last? These bars will keep fresh, stored in an airtight container, in the fridge for up to 2 weeks.

Can I freeze these bars? Yes, they also freeze well for up to 3 months. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

No-Bake Chocolate Biscoff Bars broke in half and stacked.
A close-up shot of a No-Bake Chocolate Biscoff Bar broke in half and stacked.
No-Bake Chocolate Biscoff Bars - Deliciously creamy and fudgy Biscoff bars that are full of flavour, no-bake, and topped with a layer of chocolate!

Try these delicious no-bake bars next!

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Scattered No-Bake Chocolate Biscoff Bars with a few bars overlapping each other.

No-Bake Chocolate Biscoff Bars

Yield: 16 bars
Prep Time: 15 minutes
Total Time: 15 minutes

Deliciously creamy and fudgy Biscoff bars that are full of flavour, no-bake, and topped with a layer of chocolate!

Ingredients

For the Biscoff Layer

  • 1 and 1/4 cups (315g) Biscoff spread
  • 1 cup (125g) icing/powdered sugar
  • 1/2 cup (115g) unsalted butter, melted

For the Chocolate Layer

  • 1 cup (175g) chocolate, coarsely chopped

Instructions

For the Biscoff Layer

  1. Line an 8x8-inch square baking pan with foil or parchment paper. Set aside.
  2. Mix together the Biscoff spread, icing sugar, and butter until fully combined. Press the mixture into the prepared pan.

For the Chocolate Layer

  1. Add the chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour over the Biscoff layer, and spread out evenly.
  2. Refrigerate until set - about 2 - 4 hours.

Notes

Bars stay fresh stored in an airtight container in the fridge for up to 2 weeks. Serve chilled. They also freeze well for up to 3 months. Thaw overnight in the fridge.

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Nutrition Information:
Yield: 16 bars Serving Size: 1 bar
Amount Per Serving: Calories: 178Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 19mgCarbohydrates: 21gFiber: 0gSugar: 19gProtein: 1g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Kylie

Sunday 2nd of January 2022

Such an easy recipe and mine turned out nice and firm, very tasty but a bit too sweet with the amount of sugar it said, definitely would try again but reduce sugar for my tastes. Thanks for an easy recipe.

Christina Solberg Wessel

Thursday 3rd of September 2020

Hi! Can I use regular butter or is it important that it is unsalted?

Marsha

Thursday 3rd of September 2020

You can use salted if that is all you have. It's not that important here as there is no additional salt being added.

kathryn ( Australia)

Friday 8th of November 2019

Hello , I made these tonight 8th Nov , and the biscoff was very runny, i used the smooth Spread as opposed to the crunchy ( would that make any difference ? ) I decided to add some walnuts to perhaps make it more solid, im doubtful that it will firm up BUT the recipe sounds sooo good i just had to make them, Fingers crossed they may have firmed up by the morning ! thanks Marsha

Marsha

Friday 8th of November 2019

Hi Kathryn! You can use either smooth or crunchy Biscoff in this recipe - it's whichever you prefer :) Enjoy!

Lorna McGougan

Thursday 12th of September 2019

Made these today and after being chilled in fridge the biscoff part was too soft :( I personally think it may need a shortcake or biscuit base? Or is there another solution?

Marsha

Thursday 12th of September 2019

Hi Lorna! If the biscoff is still too soft even after chilling for 2 - 4 hours, you can try placing them in the freezer for another hour to firm up.

Demeter | Beaming Baker

Friday 16th of March 2018

Loving you new style of photography, Marsha! Everything looks scrumptious as always. You know I have a soft spot for no bake and everything dessert bars... so I'm LOVING these! Wishing you an awesome weekend ahead, Marsha! xoxo

Marsha

Friday 16th of March 2018

Thanks, Demeter! :) xoxo

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