Biscoff White Chocolate Gooey Bars

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Biscoff White Chocolate Gooey Bars

 

These Biscoff White Chocolate Gooey Bars are a must-try! They’re rich, spicy, sweet, and irresistibly gooey, with delightful bursts of white chocolate. Plus, they’re incredibly easy to make, making them a perfect treat for any occasion. Whether you’re baking for a party or just craving something sweet, these bars will quickly become a favorite. Imagine a buttery crust topped with a creamy Biscoff and white chocolate filling—sounds amazing, right? Just follow these simple steps, and you’ll have a batch of these delicious bars ready in no time. Get ready to impress your friends and family with this fantastic dessert!

Biscoff White Chocolate Gooey Bars

Biscoff White Chocolate Gooey Bars

They’re rich, spicy, sweet, and irresistibly gooey, with delightful bursts of white chocolate.

Ingredients

  • For the Crust:
  • 1 box yellow cake mix
  • 1/2 cup (1 stick) butter, melted
  • 1 egg
  • For the Filling:
  • 1 (8 oz) package cream cheese, at room temperature
  • 2/3 cup Biscoff spread (smooth)
  • 3 eggs
  • 1/2 cup (1 stick) butter, melted
  • 1 (16 oz) box powdered sugar
  • 1 cup white chocolate chips
  • For Dusting:
  • Additional powdered sugar

Instructions

  • Preheat and Prep: Preheat your oven to 350°F. Line a 13x9-inch baking pan with foil, extending the foil over the edges. Spray the foil with cooking spray and set aside.
  • Make the Crust: In a large bowl, mix the yellow cake mix, melted butter, and egg until a soft dough forms. Press the dough evenly into the prepared pan. Sprinkle the white chocolate chips over the dough.
  • Prepare the Filling: In the same bowl, beat the cream cheese until smooth, about 1 minute. Add the Biscoff spread and mix until combined. Add the eggs and melted butter, mixing carefully. Finally, add the powdered sugar and mix until the filling is thick and well combined.
  • Assemble and Bake: Pour the filling mixture evenly over the crust. Bake for approximately 35-40 minutes, or until the center is just set and slightly jiggly. It should not be sloshing around, but a little jiggle is okay.
  • Cool and Serve: Cool the bars completely in the pan. Refrigerate for at least 2 hours, preferably overnight, before cutting into bars. Dust with powdered sugar before serving.

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