Okay, did you go get some? Good. Now you know what I'm talking about. So just imagine a spread made in that same flavor. Yes, it is just as good as it sounds. All rich and decadent and delicious (and to think it isn't even chocolate!).... yum. It's one of those, "Make you wanna slap yo momma" good things! Now, Biscoff has both creamy and crunchy spread. Crunchy? Yes - as in the crunchy bits are the Biscoff cookies themselves!! I haven't found the crunchy in stores but I have heard of this legend on other blogs and they say it is just as good as the creamy. I cannot imagine anything being better than the creamy but I won't know until I try it!
Biscoff spread can be a little difficult to find but I don't recommend substituting regular peanut butter spread simply because the Biscoff flavors this so much and I think you'd really have to do some amp-ing up of flavors to achieve good results. If you find the Biscoff spread, by all means, have at this recipe. You won't regret it!! (Side note: You can purchase it on Amazon. This might be a bad idea, knowing I don't have to search for this and we might end up with cases on this stockpiled like I'm awaiting the end of the world.... )
Biscoff Blondies
courtesy of Two Peas and Their Pod
1/4 c. Butter (salted. If using unsalted, add 1/4 tsp. salt)
1 c. Brown Sugar, light
1/4 c. Biscoff Spread, creamy
1 egg
1/2 tsp Vanilla
1 1/4 c. All Purpose Flour
1/2 tsp Baking Powder
1/8 tsp Baking Soda
1/4 tsp. Cinnamon
1/2 c. White Chocolate Chips
1. Preheat the oven to 350°F.
2. Grease an 8x8 pan and wait for it be filled with Biscoff goodness.
3. Melt the butter and brown sugar in a medium saucepan over low heat, stirring constantly until smooth.
4. Remove from the heat, and stir in the Biscoff Spread, stir until creamily combined.
5. Allow the mixture to cool.
6. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
7. Add the egg to the cooled Biscoff mixture and combine.
8. Add the vanilla extract and stir to combine.
9. Pour your Biscoff mixture into your dry ingredients and stir until smooth.
10. Fold in white chocolate chips.
11. Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan.
12. Bake for 25 minutes or until golden and a toothpick comes out clean.
13. Cool on a wire rack until ready to serve.
2. Grease an 8x8 pan and wait for it be filled with Biscoff goodness.
3. Melt the butter and brown sugar in a medium saucepan over low heat, stirring constantly until smooth.
4. Remove from the heat, and stir in the Biscoff Spread, stir until creamily combined.
5. Allow the mixture to cool.
6. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
7. Add the egg to the cooled Biscoff mixture and combine.
8. Add the vanilla extract and stir to combine.
9. Pour your Biscoff mixture into your dry ingredients and stir until smooth.
10. Fold in white chocolate chips.
11. Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan.
12. Bake for 25 minutes or until golden and a toothpick comes out clean.
13. Cool on a wire rack until ready to serve.
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