These Christmas Biscoff White Chocolate Chip Bars are a holiday mash-up of warm Biscoff cookie butter and sweet white chocolate in a chewy, sliceable bar. I first tested them for a neighborhood cookie swap and they disappeared within an hour — the flaky Biscoff crunch and melty chips are irresistible. If you enjoy seasonal sweets like White Chocolate Christmas Crack, these bars will be a great addition to your spread.
Why Make This Recipe
- Bright, festive flavor: Biscoff adds caramelized spice notes that pair beautifully with creamy white chocolate.
- Crowd-pleaser: Bars slice easily for parties and pack well for gift tins or cookie swaps.
- Simple technique: One-bowl mixing (with a paddle or wooden spoon) keeps cleanup minimal.
- Make-ahead friendly: They store and freeze well, ideal for holiday planning.
- Personal insight: I love this recipe because the Biscoff layer adds a grown-up spice note to an otherwise classic cookie bar, giving it a memorable holiday twist. Check out a different festive twist like Gingerbread Pumpkin Chocolate Chip Bars for inspiration.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 20–25 minutes
- Total time: 40 minutes (including cooling)
- Servings: 16 bars (9×13 pan)
- Difficulty: Easy
- Method: Cream, fold, spread, and bake in a 9×13-inch pan at 350°F (175°C); cool completely before slicing. For a similar texture in a smaller batch see Melt-in-Your-Mouth Chocolate Chip Cookie Bars.
My Experience Making This Recipe
I tested this recipe three times, adjusting sweetness and Biscoff amount to balance the white chocolate. The key discovery was adding a bit of extra flour to prevent spreading while keeping chewiness. Each test taught me how important oven temperature and pan prep are for even baking.
How to Make Christmas Biscoff White Chocolate Chip Bars
Start by preheating the oven to 350°F (175°C) and lining a 9×13-inch pan with parchment. Cream 1 cup (226 g) unsalted butter with 1 cup (220 g) packed brown sugar and 1/2 cup (100 g) granulated sugar, then beat in 2 large eggs, 1 cup (250 g) Biscoff cookie butter, and 2 tsp vanilla until smooth. Whisk 2 1/2 cups (312 g) all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt; fold into the wet mixture, then stir in 1 1/2 cups (255 g) white chocolate chips and 1/2 cup (60 g) crushed Biscoff cookies. Press evenly into the prepared pan and bake for 20–25 minutes until golden at the edges and set in the center. Cool fully on a rack (at least 45 minutes) before lifting out the parchment and slicing into 16 bars.
Expert Tips for Success
- Use room-temperature butter and eggs so the batter emulsifies smoothly; cold ingredients can make the dough lumpy.
- Line the pan with parchment overhang and lightly grease the pan sides for easy removal and clean edges.
- Don’t overbake: remove when the center is just set; carryover heat will finish it and keep the bars chewy.
- If your Biscoff is very runny, chill it briefly so it blends without thinning the batter; for a crunchier bite, reserve extra crushed Biscoff to sprinkle on top. Learn more about pairing textures in bars with recipes like White Chocolate Chip Cranberry Cookies.
How to Serve Christmas Biscoff White Chocolate Chip Bars
- Serve warm with a scoop of vanilla ice cream for an indulgent dessert.
- Slice into smaller bite-size pieces and arrange on a holiday cookie platter for easy grazing.
- Wrap individual bars in parchment and tie with ribbon for edible holiday gifts.
- Pair with coffee or spiced tea to complement the caramelized Biscoff notes.
Storage and Reheating Guide
Store cooled bars in an airtight container at room temperature for up to 4 days. For longer storage, freeze slices in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months; thaw overnight in the fridge. To refresh frozen or refrigerated bars, warm at 300°F (150°C) for 6–8 minutes or microwave a single bar for 10–15 seconds to soften the white chocolate without melting it completely. For alternate make-ahead ideas see Brown Butter Raspberry Chocolate Chip Cookies.
Recipe Variations
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour and add 1/2 tsp xanthan gum if your blend lacks it. Bake the same time but check earlier.
- Dairy-free: Use vegan butter and dairy-free white chocolate chips; ensure Biscoff is suitable for your diet (it’s often vegan but check the label).
- Extra crunch: Fold in 1/2 cup chopped toasted pecans or almonds for texture and nutty flavor.
- Layered bars: Spread half the batter, swirl 1/2 cup extra Biscoff, then add remaining batter and chips for a marbled effect.
Nutritional Highlights
- These bars are energy-dense and rich in carbohydrates and fats, making them a treat rather than an everyday snack.
- Biscoff adds flavor without nuts, but the recipe contains dairy (butter and white chocolate) and wheat (gluten). Adjustments are possible for gluten- or dairy-free diets.
- Portion guidance: aim for 1 bar (about 140–180 kcal depending on exact ingredients) as a standard treat portion to control intake.
Troubleshooting Common Issues
- Dry, crumbly bars: You likely over-measured flour or overbaked. Use the spoon-and-level method to measure flour and check for doneness a few minutes early.
- Soggy middle: Bake until the center is just set and use an oven thermometer to confirm accurate temperature (350°F/175°C).
- Cookies spread too thin: Chill the dough 15 minutes before pressing into the pan or add an extra tablespoon of flour to firm the dough.
Frequently Asked Questions
Q: Can I use crunchy Biscoff instead of cookie butter?
A: Yes — fold 1/2 cup crunchy Biscoff or crushed cookies into the batter for extra texture, but reduce any added crushed cookies on top to avoid over-crunchiness.
Q: How do I get clean slices?
A: Chill the bars for at least 30 minutes, use a sharp knife warmed under hot water, then wipe it dry between cuts for cleaner edges.
Q: Can I halve the recipe for a smaller pan?
A: Absolutely. Use an 8×8-inch pan and bake for 18–22 minutes, checking for a just-set center. Adjust cooling time accordingly.
Q: Is it okay to substitute milk chocolate for white chocolate?
A: Yes, but milk chocolate is sweeter and melts differently; reduce granulated sugar by 1–2 tablespoons if you prefer a less-sweet bar.
Conclusion
If you want a holiday cookie bar that balances spiced caramel notes with creamy sweetness, these Christmas Biscoff White Chocolate Chip Bars are a reliable, crowd-pleasing choice — and you can find a similar spin in this Biscoff Cookie Butter White Chocolate Chip Cookies – House of … recipe for further inspiration.
Christmas Biscoff White Chocolate Chip Bars
- Total Time: 45 minutes
- Yield: 16 bars
- Diet: Vegetarian
Description
Festive bars combining Biscoff cookie butter and white chocolate, perfect for holiday gatherings.
Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (220 g) packed brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 cup (250 g) Biscoff cookie butter
- 2 tsp vanilla extract
- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups (255 g) white chocolate chips
- 1/2 cup (60 g) crushed Biscoff cookies
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×13-inch pan with parchment.
- Cream butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs, Biscoff cookie butter, and vanilla until well combined.
- In a separate bowl, whisk flour, baking soda, and salt before folding it into the wet mixture.
- Stir in white chocolate chips and crushed Biscoff cookies.
- Press the mixture evenly into the prepared pan.
- Bake for 20–25 minutes, until golden on the edges and set in the center.
- Cool completely on a rack for at least 45 minutes before slicing into 16 bars.
Notes
For easy removal, line the pan with parchment overhang and lightly grease the sides before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American