Description

These creamy, crunchy No-Bake Cookie Butter Crunch Bars combine spiced cookie butter, crispy rice cereal, and a chocolatey swirl for an effortless, homemade dessert that sets in the fridge—no oven required.

Ingredients

1 cup creamy cookie butter (Biscoff spread)

4 tablespoons unsalted butter

1/4 cup honey (or light corn syrup)

1 teaspoon pure vanilla extract

1/4 teaspoon fine sea salt

3 cups crispy rice cereal

1 1/2 cups Biscoff cookies, crushed (about 18 cookies)

1/2 cup chopped roasted almonds or pecans, optional

1 cup semisweet chocolate chips

1 cup white chocolate chips

1 tablespoon coconut oil, divided

2 tablespoons cookie butter, gently warmed for drizzling

Crushed Biscoff cookies and flaky sea salt, for topping

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Instructions

1. Line a 9×9-inch square pan with parchment paper, leaving overhang for easy lifting.

2. Crush the Biscoff cookies into a mix of fine crumbs and small chunks for a great crunchy texture.

3. In a medium saucepan over low heat, melt the butter with the cookie butter and honey, stirring until smooth and glossy, 2–3 minutes. Remove from heat; stir in vanilla and salt.

4. In a large bowl, combine crispy rice cereal, crushed cookies, and nuts if using.

5. Pour the warm cookie butter mixture over the dry ingredients and fold gently until evenly coated.

6. Transfer mixture to the prepared pan and press firmly into an even layer (use a parchment sheet or lightly greased spatula).

7. Melt semisweet chocolate chips with 1/2 tablespoon coconut oil in a heatproof bowl over barely simmering water or in 20-second microwave bursts, stirring until smooth. Repeat with white chocolate and remaining 1/2 tablespoon coconut oil.

8. Spread semisweet chocolate over the bars. Drizzle white chocolate and warmed cookie butter on top; swirl with a toothpick. Sprinkle with extra crushed cookies and flaky sea salt.

9. Chill until set, 60–90 minutes. Lift out, slice into 16 bars, and serve.

Notes

For clean slices, chill fully and use a warm, dry knife. To make gluten-free, use GF cookies and cereal. For vegan, use plant-based butter, dairy-free chips, and maple or brown rice syrup.