Biscoff S'mores Bars

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These irresistible Biscoff S'mores Bars are layered with a cinnamon scented Biscoff cookie crust, smooth cookie butter, rich chocolate ganache and a homemade, torched marshmallow topping!

If you're still hanging onto summer, but also looking forward to fall, these s'mores bars are the perfect transitional dessert to ease you into the season.

These incredible Biscoff S'mores Bars are a twist on the classic s'mores treat. Spiced Biscoff cookies replace a traditional graham cracker crust and the center is layered with creamy cookie butter and a silky chocolate ganache. It's then topped with a homemade gooey marshmallow that's torched to perfection!

For more s'mores recipes, be sure to check out my Mini S'mores Tarts, Double Chocolate S'mores Cookies or No-Churn S'mores Ice Cream.

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Why You Will Love These Biscoff S'mores Bars
What are Lotus Biscoff Cookies?
Ingredient Notes
Step-By-Step Instructions
Substitutions & Variations
Equipment
Storage
Expert Tips
FAQ
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Why You Will Love These Biscoff S'mores Bars

The wonderful textures. The lightly baked cookie crust is crisp, the cookie butter and ganache layers are silky smooth and the torched marshmallow is like sinking your teeth into clouds!
Not very sweet. It looks quite decadent, but it really is the perfect amount of sweetness. Making our own marshmallow and using bittersweet chocolate is key.
An upgrade from traditional s'mores. The cozy flavors of the Biscoff crust, the creamy ganache layer and making our own marshmallow is a game-changer.
Easy to make. Although these Biscoff bars comprise of 4 layers, they're quite easy to make. The hardest part is waiting for the marshmallow layer to set!

Biscoff S'mores Bars cut into squares on a wire rack.

What are Lotus Biscoff Cookies?

Lotus Biscoff is the name of a brand that makes speculoo cookies.

Speculoo cookies, which come from Belgium, are crispy shortbread cookies flavored with warm spices, such as cinnamon. These brown biscuits have a deep caramelized flavor reminiscent of gingerbread cookies. Traditionally, the Belgians would eat speculoos in December to celebrate St. Nicholas Day. Lucky for us, these cookies are available year round and can be eaten anytime. I love using these cookies to make crusts for cheesecakes and pies, in homemade ice cream and even for making homemade cookie butter!

Ingredient Notes

Here are some notes about all the ingredients used in these Chocolate Biscoff S'mores Bars. Quantities and full instructions are in the recipe card below!

Crust and Filling

Lotus Biscoff Cookies - Biscoff cookies are readily available. You can find them at most supermarkets and Amazon.
Butter - You can use salted or unsalted butter.
Ground Cinnamon - The cinnamon brings out the warm spices in the Biscoff cookies and cookie butter.
Biscoff Cookie Butter - I recommend using smooth cookie butter, rather than crunchy cookie butter, to keep the layer smooth.
Chocolate Bars + Heavy Cream - We'll be making a chocolate ganache by combining equal parts chocolate and cream. I recommend sticking to good quality chocolate bars for the best results. Chocolate chips contain soy lecithin to help them retain their shape so they may not melt as smoothly.

Marshmallow ingredients which include, gelatin, water, sugar, agave, vanilla and salt.

Easy Homemade Marshmallow

Unflavored Gelatin Powder - This is needed to help the marshmallow layer set. I'm using Knox gelatin powder.
Water - Will be used to bloom the gelatin and to cook the sugar syrup. You can use tap, room temperature or cold water.
Vanilla - You can use vanilla paste or vanilla extract.
Salt - Balances the flavors.
White Sugar - For sweetness.
Agave Syrup - You can use light corn syrup if you don't have agave.

*See recipe card for quantities.

Step-By-Step Instructions

Here are step-by-step photos and instructions on how to make these Biscoff Bars! Please find detailed instructions in the recipe card at the end of this post.

Biscoff cookies, brown sugar and cinnamon are added to a food processor.

Step 1. Make Crust - In the bowl of a food processor, fitted with an ‘S’ blade, finely pulse together Biscoff cookies, brown sugar and cinnamon. You can also crushed the cookies in a ziploc bag with a rolling pin.

Melted butter and biscoff cookie crumbs are combined together.

Step 2. Combined melted butter with the cookie crumbs. It should resemble wet sand and can easily hold when pressed together.

Crust is added and pressed into a baking pan.

Step 3. Evenly and firmly press the crust into the bottom of a paper-lined, 8x8 inch (20x20 cm) baking pan. Bake at 350ºF (176ºC) for 8 to 9 minutes.

When it's done, place it directly into the freezer for 10 minutes to cool down.

Melted cookie butter is poured on top of the cookie crust.

Step 4. Make Cookie Butter Layer - Heat cookie butter in the microwave in 10 second-intervals until melted. Remove the crust from the freezer and evenly spread the cookie butter on top of the crust.

Return it back into the freezer for another 15 minutes to set.

Hot cream is combined with finely chopped chocolate.

Step 5. Make Chocolate Ganache - Pour hot cream over finely chopped chocolate and let stand, untouched for 5 minutes. Slowly stir until smooth and combined.

Chocolate ganache layer is added on top of cookies butter layer.

Step 6. Remove the pan from the freezer and evenly spread the ganache on top. Set aside on the counter (no need to return to the freezer) while we work on the marshmallow.

TIP! Stir your ganache slowly and use a rubber spatula (not a whisk) to ensure a smooth ganache. Mixing it too quickly can create air bubbles and make the texture grainy.

Gelatin and water is combined in a large mixing bowl.

Step 7. Make the Marshmallow - In the bowl of a stand mixer or large mixing bowl, combine 2 packets of gelatin and ⅓ cup water. Allow to set.

Sugar, agave and water is added to a saucepan.

Step 8. As the gelatin blooms, combine ⅓ cup water, white sugar and agave in a saucepan. Stir until everything is combined. Set over medium heat and cook until the temperature reaches 240ºF (115ºC).

TIP! Refrain from stirring the sugar mixture as it boils, as it can cause the sugar to crystalize. Just swirl the pan as it cooks.

Vanilla paste and salt is added to the bloomed gelatin.

Step 9. When the sugar is ready, the gelatin should also be bloomed and gelatinous in appearance. Add vanilla and salt.

Hot sugar mixture is added to the bowl with gelatin.

Step 10. Turn the mixer on to medium/low speed and whisk the gelatin mixture briefly to loosen it up. Then with the mixer still running, pour the hot sugar mixture down the side of the bowl.

Step 11. Whisk on medium/high speed until the mixture thickens to very soft peaks, about 6 to 7 minutes.

Marshmallow cream is added on top of the chocolate layer.

Step 12. Pour marshmallow cream over the chocolate layer and let to set for at least 4 hours.

TIP: Butter the parchment paper, right above the chocolate ganache before pouring the marshmallow in. This is make it easier to peel the paper off the marshmallow layer.

A layer of powdered sugar is added on top of the marshmallow layer.

Step 13. Once set, dust with powdered sugar.

Biscoff S'mores are getting cut into small squares.

Step 14. Cut into 16 equal pieces. To get clean slices, grease (you can use oil or softened butter) a sharp knife, cut straight down and then pull the knife out towards you. Wipe the knife blade clean and grease it again after each cut.

Step 15. Use a kitchen torch to toast the top of the marshmallow. Serve and enjoy!!

Substitutions & Variations

Biscoff Cookies - I highly recommend finding Biscoff cookies or any speculoo cookies, but you can also use honey graham cracker, cinnamon graham crackers, chocolate graham crackers, digestive biscuits or Oreo cookies (without filling) for the crust.
Biscoff Cookie Butter - Again, I recommend finding Biscoff cookie butter, but you can use any cookie butter. Trader Joe's make a great version. If you'd like to change things up, you can use peanut butter too.
Agave - You can use light corn syrup. Some have also used honey.
Gelatin Powder - Although I have not tested this recipe with gelatin sheets, I have read that you can substitute 4 sheets of gelatin for 1 tablespoon of gelatin powder.

Equipment

Electric Mixer - You'll need a stand mixer or hand-held mixer to make the homemade marshmallow.
Thermometer - This will help you gauge the temperature of the sugar mixture.
8x8 Inch (20x20 cm) Square Baking Pan

Storage

Room Temperature - Store in an airtight container for up to 5 days on the counter.
Refrigerator - Store in an airtight container for up to a week in the fridge.
Freezer - After cutting into pieces, freeze the bars on a baking tray for an hour and then wrap the individual pieces in plastic wrap. Store in a freezer safe bag for up to 2 months. Surprisingly, these bars froze and thawed out beautifully, straight from the freezer to the counter. It took about an hour and the marshmallow layer was still so soft! Don't forget to torch the top for extra gooeyness.

Expert Tips

Plan ahead. It takes about 45 minutes to make the s'mores, however the marshmallow takes about 4 hour to set completely.

Grease the sides of the parchment paper before adding the marshmallow layer. It will be very sticky, so be sure to butter the parchment paper just above the ganache layer.

Use a sharp, greased knife to cut the bars. To get clean slices, grease (you can use oil or softened butter) a sharp knife, cut straight down and then pull the knife out towards yourself. Wipe the blade clean and grease it again after each cut.

Toast the marshmallow after they are cut. Cut the squares, separate the pieces and then use a kitchen torch to toast the tops of the marshmallow. When you torch them, they will become gooey and will stick together so don't forget to give them some space.

FAQ

What is gelatin powder made of?

In short, gelatin is made of animal bones, cartilage and skin. It is gluten-free, but not vegetarian or vegan friendly.

Can I use store bought marshmallow?

Yes, you can top it with mini or jumbo marshmallows. Make sure to torch the marshmallows or run it under a broiler. You can probably use store bought marshmallow fluff as well. Keep in mind that it will be a little sweeter and a bit messier because it's so soft.

Can I make a meringue instead?

You certainly can! You can use my swiss meringue recipe from my Mini Smores Tarts.

I don't have a kitchen torch, can I still make these?

You can! Be sure to cut the bars first, then place it under a broiler for a few minutes. Just keep an eye on them to avoid burning.

Can I make this in a 9 inch pan?

You could, however, using a 9-inch (23cm) square pan will make these bars flatter.

Biscoff S'mores Bars squares on a wire rack.

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