5-Ingredient Biscoff Pie Bars – A No-Bake Bliss for Cookie Butter Lovers

Instructions:

1. Line an 8×8-inch baking tray with non-stick baking paper.
2. In a bowl, combine the crushed Biscoff biscuits and melted butter. Mix thoroughly until the texture resembles wet sand.
3. Firmly press this mixture into the base of the prepared tray, creating an even, compact crust.
4. Pour 400 g of melted Biscoff spread over the crust and smooth it out with a spatula. Place in the freezer for 20 minutes to firm up.
5. While the base chills, beat the cream cheese, softened butter, and sifted icing sugar together in a medium bowl until creamy and lump-free.
6. Remove the tray from the freezer and gently spread the cream cheese mixture over the Biscoff layer. Smooth the surface evenly.
7. Drizzle the remaining 40 g of melted Biscoff spread on top. Use a knife to swirl it lightly for a marbled effect.
8. Optionally, sprinkle some extra crushed Biscoff biscuits around the edges for texture and decoration.
9. Refrigerate for at least 1 hour until fully set.
10. Slice into squares using a hot, dry knife for clean cuts. Serve chilled.

Variations :

• Chocolate Twist: Add a layer of melted white or milk chocolate between the Biscoff and cream cheese layers for extra decadence.
• Nutty Crunch: Mix chopped toasted pecans or hazelnuts into the biscuit base for a nutty depth.
• Vegan Version: Use vegan cream cheese and plant-based butter substitutes. Make sure your Biscoff spread and biscuits are the original vegan versions.
• Mini Tartlets: Press the base mixture into muffin tins lined with paper cups for individual no-bake tarts.

Tips :

• Always use room temperature cream cheese for a smoother filling that blends easily.
• Melt the Biscoff spread gently in a microwave-safe bowl at low power to prevent burning.
• For the cleanest slices, dip a sharp knife in hot water and dry it before each cut.
• Store in an airtight container in the fridge for up to 3 days. They are best served chilled straight from the fridge.
• If making in advance, avoid topping with extra crushed biscuits until serving to maintain crunch.