I’m here to level up your dessert game with biscoff s’mores squares, because apparently, regular s’mores just aren’t enough anymore.
This treat combines the flavours of traditional s’mores—marshmallows and chocolate—with the caramelized taste of biscoff cookies and spread. I love biscoff!
It’s pretty straightforward: you make a crust, layer it with chocolate and marshmallows, and bake it until it achieves that gooey, crispy perfection that makes s’mores so irresistible. Then, for extra biscoff flavour, throw in some biscoff spread because… why wouldn’t you?
The crust is a blend of butter, sugar, and a mix of flour and graham cracker crumbs with a handful of crushed biscoff cookies. This crust is pressed into a pan, followed by layers of dark chocolate bars and a generous smear of marshmallow fluff. The mini marshmallows are sprinkled on top for that classic s’mores look, and then dollops of biscoff spread. It’s baked until everything is bubbly and the marshmallows turn a beautiful golden brown. The result? A bar that’s chewy, gooey, and crunchy all at once—definitely worth the calories.
Ingredients for Biscoff S'mores Squares
Butter: because all good desserts start here.
Sugar: it’s sweet, obviously.
Egg: binds the ingredients together.
Graham cracker crumbs: for that authentic s’mores vibe.
Biscoff cookies: the twist no one knew they needed.
Baking powder and salt: the lift and the balance.
Dark chocolate bars: the heart of any s’more.
Marshmallow fluff and mini marshmallows: needed for the gooey
Biscoff spread: because more biscoff is always a good idea.
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
FAQ
Can I use milk chocolate instead of dark? Yes, feel free to switch up the chocolate based on what you enjoy. Milk chocolate will be sweeter and creamier.
How do I store these squares? In an airtight container at room temperature. They’ll keep for a few days, if they last that long.
Is there a nut-free version of Biscoff spread? Biscoff is already nut-free, but if you’re looking for alternatives, any cookie butter or even a peanut butter (if nuts aren’t an issue) can work in a pinch.
Just the thing to nibble on when you’re wondering why you didn’t think of combining these ingredients sooner. For these Biscoff S’mores Squares, I use a 9×9 inch baking pan. Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
Biscoff S’mores Squares
- Total Time: 1 hour
- Yield: 16 1x
Description
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 cup graham cracker crumbs
- 8 biscoff cookies, crumbs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 full dark chocolate bars
- 1 cup marshmallow fluff
- 1 cup mini marshmallows
- 1/2 cup biscoff spread
Instructions
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Preheat oven to 350°F (200°C). Prepare a 9×9 inch baking pan with parchment paper.
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In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.
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In a medium bowl, mix together the flour, graham cracker crumbs, biscoff cookie crumbs, baking powder and salt. Add the dry ingredients into the wet and mix to combine. Do not over mix.
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Press ⅔ of the crust mixture into the baking pan. Place the chocolate bars onto the crust leaving a ¼-½ inch space around the border and inbetween the chocolate bars. Spread the marshmallow fluff over the chocolate bars followed by the mini marshmallows. Crumble remaining ⅓ of the crust mixture over the fluff. Finally drop spoonfuls of the biscoff spread
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Bake at 350° for 30 minutes or until the marshmallows are golden brown. Cool completely in the baking pan before cutting into bars.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Bars
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