Summer seems to be passing by at such a fast pace. It seems like I can't squeeze in everything that I want to do! Swimming, friends, vacations and lot's of fun. That's on the kids list--but it sure keeps the parents busy!
In just a few weeks, I get to start back on my running schedule. After a month of rest from a stress fracture, I'm anxious to get back and pound the pavement. I've been cycling the last few weeks, and I just seem to not enjoy it as much as running. I don't get that same runners high or something. I don't know. Speaking of, anyone know of any good running coaches in Utah?
Because I've only got a few weeks left until running day, I'm celebrating by breaking out the biscoff spread. I'll warn you, this recipe is ANYTHING but healthy. 🙂 I was in the mood for trying another biscoff recipe, and a biscoff cookie sounded delicious. I didn't find one, so I opted for the best of both worlds by make a home made bar. This biscoff recipe is sweet and delicious!
It's incredibly addicting!
Biscoff Butterscotch Bars
1 ½ cup sugar
3 cups unbleached all purpose flour
1 tsp salt
1 tsp baking powder
1 cup butter, softened
¾ cup biscoff spread
1 cup miniature marshmallows
½ tsp cinnamon
½ cup butterscotch chips
To prepare the crust:
Preheat oven to 350 degrees. Mix together the sugar, flour, salt and baking powder in a bowl. Add the butter and use a pastry blender or fork into the mixture until it becomes coarse and crumbly. Add the eggs, stirring with a spoon until well incorporated. Take out two cups of the crumb mixture, place in a bowl and set aside. Press the remaining mixture into a greased 9x13 inch pan evenly. Bake at 350 degrees for 10-12 minutes, or until mixture becomes a light golden color around the edges. Remove from oven.
Immediately after removing mixture from the oven, spread the biscoff mix on top of the crust and evenly distribute. Sprinkle cinnamon and marshmallows on top, then the butterscotch chips. Evenly crumble the remaining crust dough on top. Place bars back in oven and cook for an additional 10-12 minutes or until the marshmallows and crust are lightly browned.
Remove from oven and allow bars to cool completely before cutting and serving.
Try These Other Great Recipes:
Biscoff Butterscotch Chip Cookies by the Cackling Cookie
Biscoff French Toast by Burnt Apple
Butterscotch Chocolate Biscoff Cups by The Spontaneous Hausfrau
Original Biscoff Cookie Sandwich by Burnt Apple