I think I’m more excited about this particular recipe than any other recipe I’ve seen or tried for a long time. Kara texted me a week or so ago and said that she bought a jar of Biscoff Spread. This alone was huge news! We had been looking for Biscoff for ages! I’ve seen the cookies, but never the spread!
For any Chicagoans, you can find Biscoff at Meijer and World Market. I suggest that you buy it right away. If you’re into Nutella then you’ll be into Biscoff. They don’t taste at all alike, but believe me…if you love Nutella then you will love Biscoff. Maybe even more! This past weekend I went to Kara and Cliff’s and immediately grabbed a spoon and tried the Biscoff. Oh em gee!
As soon as these bars came out of the oven, I cut 1 line into squares and immediately ate 3 of them. They were so amazing! The inside was soft and gooey and the Biscoff flavor was perfect! At first sight, these kind of look like pumpkin bars. But they’re not! I can’t really explain what Biscoff tastes like, you need to try them yourself!
Here's what you'll need
For the cake layer, combine cake mix, egg and butter. Set aside
Do the filling next. In a clean bowl, beat Biscoff and cream cheese until smooth
Press the cake layer into the bottom of a 9×13 inch baking dish
To the filling, add remaining eggs, butter and vanilla. Beat until smooth
Add confectioners' sugar last.
Spread the filling on top of the cake layer and bake for 40 minutes
The best gooey bars I've EVER had!
Ingredients
For the Cake:
1 box yellow cake mix
1 egg
1 stick butter, melted
Filling:
8 ounces cream cheese, softened
1 cup Biscoff Spread
3 eggs
1 teaspoon vanilla
1 stick butter, melted
16 ounces confectioners’ sugar, plus more for dusting on top
Directions
Preheat the oven to 350 degrees F.
Combine the cake mix, 1 egg, and butter, then mix in the bowl of a stand mixer fitted with the paddle attachment. Press the batter into the bottom of a lightly greased 13×9 inch baking dish.
Make the filling next. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and Biscoff Spread until smooth. Add the eggs, vanilla and butter, and continue beating. Add the confectioners’ sugar and mix well. Spread Biscoff mixture over the cake layer and bake for about 40 minutes. The center should still be gooey when it comes out of the oven. Let cool, then cut into squares and dust with confectioners’ sugar before serving.
Edit: I have had a couple people tell me that 40 minutes was not enough. If they are still super gooey after 40 minutes cover them with foil and cook an additional 10 minutes.
Source: adapted from Plain Chicken
