I can’t say enough good things about Biscoff cookies and their fabulous peanut butter like spread. I was first introduced to these little gems on Delta flights (just achieved silver medallion status, whoop whoop!) and always ask for them on flights. Then last year I saw an ad in a magazine for Biscoff spread. I found the deliciousness at Wegmans and was hooked. It is excellent on graham crackers!
Recently I began to see recipes including this spread on Pinterest and immediately became intrigued. I pinned cake, cookie and bar recipes to save for later. I finally got around to trying one this week for our monthly birthday celebration at work. Although I had to explain to a lot of people what Biscoff was, the blondies I made were a hit. I will definitely be making these again!
Biscoff White Chocolate Chip Blondies
recipe from Picky Palate
Makes 12 servings
1/4 cup unsalted butter
3/4 cup white chocolate chips
1 cup all purpose flour
1/2 cup granulated sugar
1/2 cup white chocolate chips
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup Biscoff Spread
Preheat oven to 350 degrees F. and line an 8×8 inch baking dish with foil sprayed with non-stick cooking spray.
Place butter into a microwave safe bowl and microwave for 30-45 seconds until butter is melted and hot. Add 3/4 cup white chips and let sit for 1 minute. Stir until smooth, if needed place back in microwave for an additional 15-30 seconds to melt through.
Place flour, sugar, cinnamon, baking powder and salt into a large mixing bowl. Stir to combine. Stir in 1/2 cup white chips then add melted butter and chocolate, eggs and biscoff. Stir until well combined. Transfer to prepared baking dish, spreading evenly. Bake for 30-35 minutes, until cooked through. Let cool completely then cut into squares. Serve warm, room temperature or chilled.
*I doubled this recipe and used a 9×13 in baking dish, I had to bake for at least 15 more minutes, to tell if it is set jiggle the pan, if the middle moves bake for a little longer.