These Christmas Biscoff White Chocolate Chip Bars are buttery, slightly spiced bars studded with white chocolate and pockets of Biscoff cookie butter for a festive twist. I’ve tested this version several times for holiday cookie boxes and potlucks, and it consistently delivers a tender interior with a golden edge and a caramelized, biscuity flavor from the Biscoff. If you like bright white chocolate treats, you might also enjoy Delicious White Chocolate Christmas Crack for more seasonal inspiration.
Why Make This Recipe
- Big holiday flavor: Biscoff spread adds caramelized spice depth that pairs perfectly with sweet white chocolate.
- Crowd-pleaser: Cuts into portable bars that travel well for parties, school events, and cookie exchanges.
- Hands-on but simple: Uses basic creaming and folding techniques—no advanced skills required.
- Make-ahead convenience: You can bake them ahead, freeze slices, and serve warm later.
- Personal note: I love this recipe because the Biscoff creates crunchy pockets when you fold in chopped cookies, giving a surprise texture contrast.
Also for a seasonal alternative, try these Gingerbread Pumpkin Chocolate Chip Bars if you want more cozy spice.
Recipe Overview
- Prep time: 15 minutes (plus optional chilling)
- Cook time: 20–25 minutes at 350°F (175°C)
- Total time: ~40 minutes (including cooling)
- Servings: 12–16 bars (9×13 pan)
- Difficulty: Easy
- Method: Cream butter and sugars, add eggs and vanilla, fold in dry ingredients and white chocolate/Biscoff, bake in a lined 9×13 pan until edges are set and center is just shy of fully firm.
My Experience Making This Recipe
I tested this recipe with both smooth Biscoff spread swirled in and with chopped Biscoff cookies folded through; both are winners. The biggest discovery: a short rest after baking helps the bars set so cuts are cleaner without overbaking.
How to Make Christmas Biscoff White Chocolate Chip Bars
Start by preheating your oven to 350°F (175°C) and lining a 9×13-inch pan with parchment for easy removal. Cream 1/2 cup (115 g) softened butter with 3/4 cup (150 g) light brown sugar and 1/4 cup (50 g) granulated sugar until light, then beat in 2 large room-temperature eggs and 1 teaspoon vanilla. Whisk together 2 cups (240 g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon; fold into the wet base until just combined. Stir in 1 cup (170 g) white chocolate chips and 1/2–3/4 cup (125–185 g) Biscoff spread (drop spoonfuls or swirl) plus 3/4 cup chopped Biscoff cookies if using. Press into the prepared pan and bake 20–25 minutes until the edges are golden and a toothpick shows a moist crumb. Cool at least 20 minutes in pan before cutting.
For alternative texture, drop 1–2 tablespoons of Biscoff on top before baking to create caramelized pockets. If you want a similar bright-sweet combination, see these White Chocolate Chip Cranberry Cookies techniques for balance ideas.
Expert Tips for Success
- Measure flour properly: spoon into the cup and level; too much flour makes bars dry. Try weighing for precision (2 cups ≈ 240 g). I often use a scale for reliable texture.
- Room temp ingredients: Use room-temperature eggs and butter so the batter emulsifies smoothly and traps air for tender bars.
- Don’t overmix after adding flour: Mix until just combined—overworking develops gluten and toughens the bars.
- Use parchment and an offset spatula: Lining the pan and pressing batter evenly gives flat, uniform bars and effortless removal. For even baking, rotate the pan halfway through if your oven runs hot.
- If you want visible Biscoff swirls, chill the batter 15–20 minutes before baking so the margins hold shape better. Related presentation tips are used in recipes like White Chocolate Chip Cranberry Cookies.
How to Serve Christmas Biscoff White Chocolate Chip Bars
- Warm and gooey: Reheat individual bars for 10–12 seconds in the microwave for a soft, melty center.
- Party platter: Cut into small squares and arrange with fresh cranberries and rosemary sprigs for a holiday look.
- With drinks: Serve with coffee, chai, or sweet dessert wine to accent the caramelized Biscoff notes.
- Gift-ready: Stack wrapped bars in parchment and tie with twine for edible gifts that travel well.
Storage and Reheating Guide
Store cooled bars in an airtight container at room temperature for up to 3 days; keep parchment between layers to prevent sticking. Refrigerate up to 7 days in a sealed container for longer freshness. For long-term storage, freeze individual wrapped bars in plastic wrap and a zip-top bag for up to 3 months; thaw at room temperature 30–60 minutes before serving. To refresh from frozen, warm in a 325°F (160°C) oven for 8–12 minutes or microwave 10–20 seconds for single portions—watch closely to avoid melting the white chocolate too much.
Recipe Variations
- Gluten-free: Substitute a 1:1 gluten-free flour blend with xanthan gum and check texture; you may need an extra tablespoon of liquid. See tips in this White Chocolate Chip Cranberry recipe for balancing chewy texture.
- Dairy-free: Use vegan butter and dairy-free white chocolate chips; reduce baking time slightly and test with a toothpick.
- Extra spice: Add 1/2 teaspoon ground ginger and 1/4 teaspoon nutmeg for a holiday spice profile.
- Nutty add-ins: Fold in 1/2 cup chopped pecans or toasted slivered almonds for crunch.
Nutritional Highlights
- These bars are energy-dense, offering a satisfying treat—expect roughly 200–300 kcal per standard bar depending on size.
- They provide quick carbohydrates (sugar) and fat from butter and white chocolate—good as an occasional indulgence.
- Allergen info: contains wheat (gluten), dairy, eggs, and soy (in some white chocolate chips and Biscoff). Adjust for allergies using the variations above and check labels carefully.
Troubleshooting Common Issues
- Too gooey in center: The pan may be underbaked; tent loosely with foil and bake 5–8 more minutes at 350°F. Also allow a full cool to set.
- Bars are dry or crumbly: Likely overbaked or too much flour. Reduce bake time by a few minutes and measure flour by spooning into the cup or weigh it.
- Batter too thin and spreads: Chill the batter 15–20 minutes before baking or reduce butter by 1–2 tablespoons to keep the bars taller.
Frequently Asked Questions
Q: Can I use crunchy Biscoff spread instead of smooth?
A: Yes—crunchy will add tiny cookie bits and extra texture. If you want distinct swirls, drop spoonfuls of the spread on top of the batter before baking rather than fully incorporating it.
Q: Can I substitute dark chocolate for white chocolate chips?
A: Absolutely. Dark or milk chocolate balances the Biscoff’s caramel spice; reduce added sugar slightly if using sweet milk chocolate to avoid overly sweet bars.
Q: How do I get clean slices without crumbling?
A: Chill the bars for at least 20–30 minutes after baking. Use a sharp knife warmed under hot water and wiped dry between cuts for clean edges.
Q: Will the Biscoff flavor bake out or remain pronounced?
A: The Biscoff flavor stands up well to baking; the warmth enhances its caramel and spice notes. If you want an extra hit, swirl a tablespoon of spread on top after baking while the bars are warm.
Conclusion
For a cookie-bar that tastes like holiday comfort, these Christmas Biscoff White Chocolate Chip Bars are an excellent choice—easy to make, easy to gift, and full of seasonal charm. If you want a related cookie-style idea with a similar Biscoff + white chocolate pairing, see Biscoff Cookie Butter White Chocolate Chip Cookies – House of ….
Print
Christmas Biscoff White Chocolate Chip Bars
- Total Time: 40 minutes
- Yield: 12-16 bars 1x
- Diet: Vegetarian
Description
Buttery, spiced bars studded with white chocolate and Biscoff cookie butter, delivering a festive twist perfect for holiday gatherings.
Ingredients
- 1/2 cup (115 g) softened butter
- 3/4 cup (150 g) light brown sugar
- 1/4 cup (50 g) granulated sugar
- 2 large room-temperature eggs
- 1 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup (170 g) white chocolate chips
- 1/2–3/4 cup (125–185 g) Biscoff spread
- 3/4 cup chopped Biscoff cookies (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
- Cream the softened butter, light brown sugar, and granulated sugar until light and fluffy.
- Add the eggs and vanilla, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Fold the dry ingredients into the wet ingredients until just combined.
- Stir in the white chocolate chips and Biscoff spread, along with chopped Biscoff cookies if using.
- Press the mixture into the prepared pan evenly.
- Bake for 20–25 minutes until the edges are golden and a toothpick inserted shows a moist crumb.
- Cool in the pan for at least 20 minutes before cutting into bars.
Notes
For a richer texture, drop spoonfuls of Biscoff on top before baking. For a gluten-free version, use a 1:1 gluten-free flour blend. Adjust baking times accordingly for different ingredients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg