White Chocolate and Peanut Biscoff Bars

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing some overhang for easy removal later.

In a large bowl, mix the crushed Biscoff cookies with the melted butter until the crumbs are evenly coated.

Press the cookie mixture into the bottom of the prepared pan, creating a firm, even base. Use the back of a spoon or your hands to press it down firmly.

Bake for 10-12 minutes, until the crust is lightly golden. Remove from the oven and set aside to cool.

2️⃣ Prepare the White Chocolate and Peanut Layer:
In a medium saucepan, melt the white chocolate chips and peanut butter over low heat, stirring constantly until smooth.

Add the sweetened condensed milk, powdered sugar, and vanilla extract to the melted mixture. Stir until well combined and smooth.

Fold in the chopped peanuts and a pinch of salt, mixing to evenly distribute.

3️⃣ Assemble the Bars:
Pour the white chocolate and peanut mixture over the baked Biscoff cookie crust, spreading it evenly with a spatula.

Place the pan in the refrigerator for at least 2-3 hours, or until the bars are fully set and firm.

4️⃣ Cut and Serve:
Once set, use the overhanging parchment paper to lift the bars from the pan.

Cut into squares or rectangles and serve.

Serving and Storage Tips