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stacked cookie bars

Gooey Vegan Biscoff Butterscotch Cookie Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Britt Berlin
  • Prep Time: 30
  • Cook Time: 40
  • Total Time: 1 hour 10 minutes
  • Yield: 9 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

These gooey and “buttery” vegan butterscotch cookie bars feature a layer of Biscoff cookie spread, molten chocolate, and deliciously sweet and salty dairy free butterscotch sauce all baked in a soft chocolate chip cookie bar!


Ingredients

Scale

Butterscotch Sauce:

  • 1/2 cup (100 g) brown sugar
  • 1/2 cup (120 mL) vegan heavy cream
  • 4 tbsp unsalted vegan butter
  • 1 tsp vanilla extract
  • 1 tsp sea salt
  • 2 tbsp (30 mL) golden syrup, corn syrup, or brown rice syrup
  • 2 tbsp all-purpose flour or gluten-free 1:1 baking flour

Cookie Bars:

  • 2 cups (250 g) all purpose flour or gluten free 1:1 baking flour , sifted and spoon & leveled*
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup (113 g) unsalted vegan butter, melted and cooled to room temperature
  • 1/2 cup (100 g) organic granulated sugar
  • 3/4 cup (150 g) light brown sugar
  • 1/3 cup (85 g) dairy free yogurt or unsweetened applesauce, room temperature
  • 1 tsp vanilla extract
  • 1 cup (170 g) vegan chocolate chips
  • 1 bar vegan chocolate, chopped
  • 3/4 cup Biscoff spread
  • 34 Biscoff cookies, crumbled

Instructions

  1. Prep: We’ll first start with the butterscotch sauce, then move onto the cookie bars. Line an 8×8 pan with parchment paper on both sides, and set aside.
  2. Make the butterscotch sauce: In a medium saucepan, heat the vegan butter until melted. Then add in the brown sugar, vegan heavy cream, sea salt, and golden syrup. Stir to combine. Then bring the mixture to a boil, and boil for 5 minutes. This will help to thicken our butterscotch sauce. You can scrape down the sides as needed, but you really don’t need to stir anything here!
  3. Stir in the flour: After 5 minutes, remove the vegan butterscotch sauce from the heat, and add in the vanilla extract and the flour. Use a whisk, and whisk the two into the butterscotch until the flour has completely dissolved.
  4. Cool the butterscotch: Once mixed, pour the butterscotch sauce in a separate baking tray (different from the one that is lined). This will help expedite the cooling process of the sauce! Now we can make the cookie dough!
  5. Cookie bar prep: Preheat the oven to 350F.
  6. Make the cookie dough: In a medium bowl, whisk together the melted vegan butter, sugar, brown sugar, dairy free yogurt, vanilla extract, and sea salt. Then add in the flour and baking soda, and use a silicone spatula to fold the dry ingredients into the wet.
  7. Press half the cookie dough into the parchment paper lined-baking pan: We haven’t added in the chocolate chips yet, so don’t worry. Press half of the chocolate chip-less cookie dough into the bottom of the pan, and spread it to the edges of the pan. I like to work it up the walls just a bit to create a cavity for the biscoff butter, chocolate chips, and butterscotch sauce.
  8. First bake: Then place the pan into the oven to bake for 12 minutes. After 12 minutes, remove the pan from the oven, and let cool for 5 minutes. If the cavity of the cookie bars got a bit puffy, you can lightly press it down with the back of a spoon.
  9. While baking: Add in 1/4 cup of vegan chocolate chips and the chopped chocolate bar to the remaining dough in the bowl, and fold the chocolate chips until evenly distributed.
  10. Fill the cookie bars: Once cooled, spread the biscoff cookie butter on the bottom, followed by 3/4 cup of the vegan chocolate chips. Spread the chocolate chips on top of the cookie butter evenly. Then pour the cooled butterscotch sauce on top of the chocolate chips.
  11. Top the cookie bars: Then take the remaining dough, and top with dollops of the dough on top of the butterscotch. I like to flatten the pieces down a bit to help cover more surface area. I also like to press the dough around the edges to keep any butterscotch sauce from pooling out of the sides! Then top with broken pieces of Biscoff cookies if desired.
  12. Second Bake: Bake the cookie bars for 25-27 minutes, or until the cookie on top is lightly golden and no longer super soft. Remove from the oven.
  13. Cool: Cool the cookie bars for 1-2 hours. You can place the cookie bars into the fridge after they’ve cooled at room temperature for 30 minutes to speed up the cooling time.
  14. Top, slice and serve: Sprinkle additional flaky sea salt if desired, slice, and serve!

Notes

Gluten free: You can skip the biscoff all together, and just make these butterscotch cookie bars! Use a gluten free flour (I use King Arthur Measure-for-Measure gluten free flour) for the cookie portion and the butterscotch portion.