Nutella and Biscoff Cookie Bars

I genuinely thought there was nothing else I could do with Biscoff spread but here we are...

3 layers of choc-chip cookie plus a layer each of Nutella AND Biscoff spread, it doesn't get much better than this! 


  • 400g butter, softened
  • 500g light brown sugar 
  • 4 large egg yolks
  • 2tsp vanilla extract 
  • 550g self-raising flour
  • 1tsp bicarbonate of soda 
  • 400g chocolate chips (I used milk chocolate but you can use whatever ya fancy!) 
  • 300g Nutella spread 
  • 300g Biscoff spread 
  • 20 X 20cm square cake tin
  1. Preheat the oven to 180C/fan 160C/Gas Mark 4 and line the bottom of your cake tin with baking paper whilst also greasing the sides. 
  2. In a bowl, beat together the butter and light brown sugar until smooth and fully combined.
  3. Add in the egg yolks and vanilla extract and beat again. Begin to fold in the flour and bicarbonate of soda until a dough is formed. You can now get your hands in there and squidge the dough together to form a ball. Split this dough ball into 3 sections weighing 620g each. 
  4. Put 1 of these three balls of dough into the prepared tin and begin to push down and fill the whole of the bottom of your tin with it.
  5. Now blob all of the Nutella spread over the top of this cookie layer and spread out with the bottom of a metal spoon. 
  6. Repeat step 4 on top of the layer of Nutella spread before then repeating step 5 with the Biscoff spread.
  7. Top this with the final ball of cookie dough ensuring to squish and spread it out well so the layer of Biscoff is enclosed nicely. 
  8. Pop this in the preheated oven for approximately 40 minutes. It should be golden brown on the top and have a slight wobble but not be soft to the touch on the top. Remove from the oven and allow to cool in the fridge overnight before tipping out onto a board and chopping up. 
  9. Make a cuppa, kick your legs up and enjoy this little moment of joy!
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