Irresistible Biscoff Toffee Crack

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Who doesn’t love a dessert that’s festive, delicious and comes together in 20 minutes or less? This Biscoff Toffee Crack uses only 5 ingredients, combining the rich flavors of Biscoff cookies, toffee, and chocolate. Perfect for sharing with family and friends during the holidays!

Irresistible Flavor: The creamy Biscoff spread combined with crunchy Biscoff cookies and smooth chocolate is simply irresistible.

Festive Presentation: This toffee crack is not just tasty, but also looks great on your holiday table. It also makes the perfect snack to add to your cookie gifts.

Easy to Make: With simple ingredients and straightforward steps, you can whip up this treat in no time.

• Approximately 36 Biscoff cookies (will differ based on the size pan you are using)
• 3/4 cup (1.5 sticks) butter
• 3/4 cup brown sugar, packed
• 1 cup Biscoff spread
• 4 Biscoff cookies, crushed for topping
• 1 cup milk chocolate chips – I like to use C allebut milk chocolate callets made with premium Belgian chocolate

1. Preheat the Oven:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.

1. Prepare Biscoff Cookie Base:

Lay out your Biscoff cookies lengthwise side by side until they fill the bottom of your pan. Set aside.

1. Create Toffee Mixture:

In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly. Allow the mixture to come to 300°F (150°C) on a candy thermometer or a boil if you do not have one, then reduce the heat to simmer for 5 minutes, stirring continuously.

1. Add Biscoff Spread:

Remove the saucepan from heat and stir in the Biscoff spread until the mixture is smooth and well combined.

1. Assemble the Base:

Spread the Biscoff toffee mixture evenly onto the prepared baking sheet with the biscoff cookies, creating a thin and even layer on top.

1. Bake:

Place the baking sheet in the preheated oven and bake for approximately 8-10 minutes or until the toffee layer is bubbly and golden brown.

1. Melt the Chocolate:

If you are using chocolate chips, you can sprinkle the milk chocolate chips over the top of the toffee layer once it comes out of the oven. Allow them to melt for a few minutes.

If you are using real Belgian chocolate like I do, I recommend melting it first and then adding the melted chocolate to the warm toffee layer.

1. Spread and Top:

Once the chocolate chips have melted, use a spatula to spread the chocolate evenly over the toffee layer. Sprinkle the crushed Biscoff cookies on top, pressing them lightly to ensure they stick to the chocolate.

1. Chill and Set:

Place the baking sheet in the refrigerator for at least 2 hours or until the toffee and chocolate are fully set. I covered mine loosely with saran wrap and left it to set overnight.

1. Break into Pieces:

Once set, take the Biscoff Toffee Crack out of the refrigerator and break it into delicious bite-sized pieces.

Looking for an adorable way to gift this to family & friends? Try these super cute jars from Amazon!

Biscoff Toffee Crack is a delicious combo of Biscoff cookies, Biscoff spread, rich toffee, and creamy chocolate. It’s crunchy, sweet, and perfect for any occasion.

You can make Biscoff Toffee Crack ahead of time and store it in an airtight container in the fridge for up to 7 days or in the freezer for 30 days.

Absolutely! Feel free to add your favorite toppings like sprinkles, nuts, or more chocolate.

Store any leftovers in an airtight container in the fridge. They’ll stay fresh for up to a week. Or you can store them in the freezer for 30 days.

Yes! This treat is perfect for any occasion. Just switch up the toppings to match the theme, or the cookie base to suit your flavor preferences.

The key to a perfect toffee mixture is maintaining a steady temperature and stirring continuously. The best way to do avoid burning is to use a candy thermometer. If you don’t have one, make sure to boil the mixture on medium heat and reduce to a simmer for 5 minutes. Avoid high heat to prevent burning. Stir constantly to ensure the sugar dissolves properly and the mixture doesn’t stick to the pan.

When making toffee, the perfect temperature to aim for is 300°F (150°C) on a candy thermometer. This is also known as the “hard crack” stage, which ensures that your toffee mixture will set properly and have that perfect crunchy texture.

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16 servings per container

• Amount Per ServingCalories320
• % Daily Value *
• Total Fat 16.8g 26%
  • Saturated Fat 6.7g 34%
• Cholesterol 10mg 4%
• Sodium 204mg 9%
• Protein 2.9g 6%

• Calcium 16%
• Vitamin D 3%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.