Chocolate, Caramel and Marshmallow Biscoff Cookie Bars

I first encountered Biscoff cookies several years ago on a Delta flight. I immediately fell in love with these cinnamon and ginger spiced cookies. They melt in your mouth and are so fantastic with a cup of coffee. At the time, you couldn’t find the cookies anywhere except for Europe and the plane. I can now purchase the cookies at my local store, and the cookie butter or Speculoos is available everywhere. It’s all so good! If you haven’t yet tried Biscoff or Speculoss, both the spread and the cookies, you’re missing out.

I recently picked up a package of the cookies and decided I had to turn it in to something else. I love cookie bars. I came up with two different recipes. One of which I am sharing with you today.

Chocolate, Caramel and Marshmallow Biscoff Cookie Bars

Ingredients:

Crust:
1 – 8.8 oz package Biscoff or Speculoos Cookies
2 tbsp. brown sugar
1 stick Butter or Earth Balance Buttery Stick, melted

Caramel Layer:
14 oz or 1 package Kraft Caramel Squares, peeled
3 tbsp. heavy cream
1/2 tsp. sea salt
1/2 tsp. cinnamon

Marshmallow Layer:
1.5 cups Marshmallow Fluff
1/2 tsp. cinnamon
1 tbsp. butter or Earth Balance

Chocolate Layer
3 cups semi-sweet chocolate chips
1 tbsp. Earth Balance Shortening
1/2 tsp. sea salt

Directions:

Preheat oven to 350.

Place the cookies in the bowl of your food processor and process completely. Add in the brown sugar. Slowly pour in the melted butter to incorporate. Press crust ingredients in to a greased or parchment-lined 9×13 baking pan. Bake in oven for 17 minutes. Cool.

For the caramel layer, melt the caramel in a saucepan with the heavy cream. You must stir this often. You should be melting the caramel at a medium-low hear or it will burn.  Once the caramels are melted, stir in the sea salt and the cinnamon.

Pour the caramel over the cooled cookie crust. Let the caramel cool completely. I recommend chilling in the fridge for at least 30 minutes.

For the marshmallow layer, heat up the marshmallow fluff, cinnamon and butter in a microwave or on the stovetop. You only need about 40 seconds in the microwave so it is easily spreadable.  Spread over the chilled caramel. Place back in fridge for another 30 minutes.

Over a double boiler, melt the chocolate chips with the shortening, stirring frequently. Stir until smooth. If the chocolate is too thick, you can thin with some additional shortening. Spread the chocolate over the chilled marshmallow. Sprinkle with the sea salt. Return to the fridge and chill for at least an hour.

Once everything is set, it’s time to slice. It can get messy. Use a sharp knife. When not eating, keep these bars in the fridge for optimal conditions. These bars are very rich, so I recommend cutting in small pieces.

Enjoy!