Biscoff Rolo Bars
Delightfully delicious Biscoff Rolo Bars are a sinful treat flavored with cookie butter and chocolate caramel candies! A sublime combination of flavors!
These Chocolate Caramel Bars will rock your taste buds. The unique flavor of Biscoff spread pushes the flavor over the top!
Why You’ll Love
- They’re perfect for caramel lovers.
- If you’re looking for a delicious, one-of-a-kind cookie bar, these will be a huge hit!
- If you’ve never tried Biscoff spread, this is your excuse to buy a jar.
I shared these with my knitter friends and got this text message later that day: Liz – Those bars are incredible! Will I find them on your blog???
- Butter – Use salted, have it at room temperature
- Dark Brown Sugar – If you only have light brown sugar, mix 1 tablespoon of molasses and 1 cup of light brown sugar for each cup needed
- Sugar – Use white, granulated sugar
- Eggs – Large eggs, have at room temperature for the easiest incorporation
- Real Vanilla Extract
- Biscoff Spread or Cookie Butter – Tested with smooth Biscoff spread, not crunchy.
- Flour – Use all-purpose
- Baking Powder – Not baking soda. They are two different products and are not interchangeable. Baking powder often expires while in your pantry, so make sure to check the expiration date before starting this recipe.
- Salt – Regular table salt
- Rolo Candies – Chill briefly before cutting to minimize the caramel sticking to the knife blade.
- PRO-Tip: Line your baking pan with non-stick foil. It serves double duty as it prevents the bars from sticking to the pan and makes for easy cleanup.
- Caramels, including Rolos, are often hard to slice since they’re sticky. Refrigerating or freezing them briefly until firm will make the job easier. You can also try spraying your knife with a non-stick cooking spray like Pam.
- PRO-Tip: Pam is also great for spraying your measuring cup when using sticky ingredients like peanut butter or Biscoff spread. It will release like a charm!
- I cut up some extra Rolos to press into the top of the hot out of the oven bars so there would be no question about what was in them. Do this will caution as the pan and cookies will still be very hot.
- PRO-Tip: To make nice slices, chill the bars first, then slice, but bring them to room temperature to serve so the caramels aren’t rock hard.
Frequently Asked Questions
When I started blogging in 2010, Biscoff Cookie Butter Spread (affiliate link) was just appearing in the markets. It was created by the folks that make those ubiquitous Biscoff cookies you have experienced if you fly Delta. Described as Europe’s Favorite Cookie for gourmet snacking and recipes, I love using them for no-bake pie crusts instead of graham crackers.
It’s a delicious substitute for peanut butter, like in these Biscoff Blossoms. And these Toffee Biscoff Cookies are scrumptious, too!!! So I had no trepidation when adding Biscoff spread to these scrumptious cookie bars.
Mix Biscoff spread into vanilla ice cream, or spread on toast, waffles, or pancakes. Use it to fill truffles! It’s so delicious, that you might be tempted to sit with a jar and eat it with a spoon, but I recommend trying it in these Biscoff Bars!
Made by the Hershey Company, Rolos are roll-shaped, creamy caramels with a semi-sweet chocolate coating. There is a salted dark chocolate version available, too.
The ingredients in Biscoff spread include ground spice cookies, vegetable oil, brown sugar syrup, sodium bicarb, soy flour, salt, cinnamon, soy lecithin, and citric acid.
You May Also Like:
But back to the spread. I find it a delicious substitute for peanut butter. Replace an equal amount of Biscoff for the peanut butter as called for in your recipe.
- Biscoff Cheesecake from The Cookie Rookie
- Biscoff Blossoms
- Toffee Biscoff Cookies
- Tips for How to Cut Perfect Cookie Bars
- Plus, check out more of my favorite Bar Cookie Recipes
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- 1 cup butter, at room temperature
- ¾ cup dark brown sugar
- ¾ cup white sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup Biscoff Spread or Cookie Butter
- 1 ¾ cup flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 12 ounce package Rolo Candy, candies cut in half
- Preheat the oven to 350. Line a 9×13 pan with nonstick foil.
- In a mixer fit with the paddle attachment, cream butter and both sugars.
- Add eggs.
- Add vanilla and Biscoff.
- Add flour, baking powder, and salt.
- Stir in half of the Rolos.
- Spread batter into prepared pan.
- Chop the remaining Rolos and press them onto the top.
- Bake for approximately 35 minutes until lightly golden. Let cool completely before cutting.
The recipe comes from Hug & Cookies via Lemons for Lulu blog.
Serving Size:1 bar
Amount Per Serving: Calories: 290Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 38mgSodium: 183mgCarbohydrates: 35gFiber: 1gSugar: 24gProtein: 3g