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.

Biscoff Cookies

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


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


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.



Holy Macaron!

This post is long overdue. I have had it sitting in the queue for a while now, and I’ve had the photos sitting on my desktop even longer.

I started to cut out the gluten in mine and my younger daughter’s world several months ago. In doing so, I needed to come up with some sweet and tasty treats for when the craving struck. While I like some of those gluten free flour blend alternatives, I prefer to make things that are intentionally gluten free. I seem to have better luck with those.

I have long wanted to conquer the French macaron challenge. Those little almond treats that can come in a rainbow of colors. When done right, they are so good. When done wrong, it can be a sticky mess.

Like any baking recipe, if you follow the recipe properly, they will come out properly and everyone will be happy. Have no fear. It’s really not too complicated.

Before you get to work, make sure you have everything ready:

  • 2 baking sheets (good, heavy kind)
  • parchment paper
  • a piping bag
  • nothing larger than a 1/2 inch round tip

Basic Macarons
3/4 cup almond meal
1 cup confectioners’ sugar
2 large egg whites (some people suggest using older eggs). Let the eggs sit out for a few hours before using in this recipe.
1/4 cup superfine sugar

Nutella or your favorite chocolate spread, jam, ganache.  The list is endless. This is your place to get creative.

Preheat oven to 350.

In a food processor, process the confectioners’ sugar and the almond meal together. You shouldn’t have too many specks left. Some people recommend sifting the mixture, but I skipped this step and my macarons came out fine.

In a bowl, beat the eggs whites until foamy. You should see soft peaks.

Slowly beat in the superfine sugar. You will see that the eggs whites start to become shiny. If you wanted to add flavoring to the cookie base, this is the point that you would fold it in.

Slowly fold in the almond meal mixture in to the egg white mixture. Don’t over mix.

Spoon the batter in to your pastry bag. Alternatively, you can use a large ziploc bag and cut the corner instead of the piping tip.

Pipe out 1-inch rounds on the parchment paper-lined baking sheets. Tap the bottom of the baking sheet against the surface to let out the air.

Let the baking sheets sit for 30 minutes to rest. You will see the the tops of the batter rounds will look a little dull.

Once rested, reduce the oven temperarture to 325.

Bake only one sheet of macarons at a time. 

Place cookie sheet in oven for 10 minutes. When done, the cookies will look solid and crisp, but do not let them brown.

Let macarons cool a few minutes, then transfer to wire cooling racks.

Repeat with the second tray of cookies.

Sandwich a couple teaspoons of filling between the two cookies.



Chocolate Raspberry Rugelach

I own a rolling pin, but never use it. It’s not that I am afraid of it, I just don’t really like using recipes that seem to have way too many process transitions. I use my rolling pin maybe twice a year. As you have seen by my carrot muffins, I am in some sort of wierd baking mood. I decided to get all brave and try to make some rugelach. I don’t like most bakery pastry, and I wanted to see if I could “have it my way.”

I used Ina Garten’s recipe for the rugelach dough and then came up with my own filling. The rugelach came out super tasty and they were suprisingly easy to make. My fear of baking is slowly fading.

Is rugel the singular of rugelach? I’ll go with it…

Chocolate Raspberry Rugelach (Dairy)
Dough Recipe – from The Barefoot Contessa by Ina Garten

8 ounces of cream cheese at room temperature
2 sticks of butter – softened
1/4 cup sugar
1/4 tsp. salt
1 tsp. vanilla
2 cups flour
1 egg mixed beaten, mixed with 1 tsp of milk for brushing later on
2 tbsp sugar and one tsp. cinnamon, mixed for dusting
In your mixer, using the paddle attachment, mix up the cream cheese and the butter until well mixed.

Add the sugar, salt, and vanilla. Continue to mix on low speed. Slowly add the flour with the mixer running. Do not over mix the dough. The dough will be sticky.

Turn the dough out on to a well floured board and roll it into a ball. Cut the ball into quarters. Wrap each quarter in plastic wrap and chill in the refridgerator for at least an or…or you could freeze the dough for future use. The dough works best the colder it is.

While the dough is chilling, get your filling ready.

My chocolate/raspberry filling ingredients are as follows:

1 cup of walnut pieces
3/4 cup of chocolate chips – semisweet
1/4 cup of light brown sugar
Raspberry Jam – I used seedless
In a food processor, chop the walnuts and chocolate until ground well. Mix in the brown sugar.

I love my mini cuisinart. It’s petite,adorable, and cute. It was sitting lost and lonely in a cabinet behind my giant cuisinart. It should have a permanent place on my counter, but I dislike the clutter.

Once the dough is chilled, we are ready to roll up some rugelach.

On a well floured board, roll each ball into a circle, around 9 inches. Spread a very light layer of jam on to the dough circle. Do not add too much jam, as there will be too much oozing when baking. Sprinkle the nut/choc filling onto the jam. Cut the dough circle into wedges, around 12-16 equal wedges. I find it cuts best with a pizza slicer.

Starting with the wide edge, roll up each wedge. Put the rolled up rugelach on to a baking sheet lined with parchement paper or a silpat.
Chill for 30 minutes.

Preheat the oven to 350.

Remove the dough from the fridge. Brush each rugel with the egg wash. Dust with the cinnamon/sugar mixture.

Bake for 15-20 minutes until lightly browned. Cool on a wire rack.

Be thankful that I am not including any nutritional information on this one.

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