Ingredients
Scale
Crust
- 1 stick unsalted butter, room temperature
- ¼ packed light brown sugar
- 1 cup all-purpose flour
- Pinch of salt
Filling
- 3 large eggs
- 1 ¼ cups packed light brown sugar
- ½ cup Crunchy Biscoff spread
- ½ cup all-purpose flour
Instructions
- Preheat oven to 350 degrees F. Place parchment paper in the bottom of an 8 inch square baking pan. Butter the parchment and up the sides of the pan.
- Make the crust. In a medium bowl, combine butter, sugar, flour, and salt. Cream it together using a hand mixer on medium low. The ingredients should be evenly distributed, but the mixture will still be crumbly. Pour it into the pan and press it in with your fingers. Bake for 15 minutes, rotating halfway through if necessary, until lightly golden brown. Let cool while you prepare the filling.
- Make the filling. In a medium bowl, stir together the eggs, sugar, Biscoff, and flour until there is a homogeneous mixture. Pour into the baked crust.
- Bake for an additional 30 minutes, until the center is just set. Do not check with a toothpick. Let the bars cool completely before slicing and serving. I waited overnight. Store at room temperature for up to 2 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour. I’m going to try to warm one of them in a 350 degree F oven for about 10 minutes, but I think it could end very messy. Try this at your own risk.
Notes
Recipe adapted from Handle the Heat
- Prep Time: 10 mins
- Cook Time: 45 mins