Bucca di Beppo, using the proper snaaaack hand.

You had me at Biscoff. Then you had me again at Oreo. These bars are decadent and disappear quickly. I had barely pulled them out of the oven when my nieces and nephews appeared at the door looking to see if we had any "snacks." (To be said, "snaaaaaacks," with the Italian hand gesture.) Normally these bars should be cooled and chilled before slicing, but in this instance we used bowls and spoons to scoop up the warm, melty, ooey-gooey, Biscoff Oreo-ness with a hint of peanut butter atop a shortbread crust. I practically had to put caution tape around the remaining few bars so I could get a picture of them before they all disappeared. I don't own caution tape, but I think it would be a very handy thing to have around.

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Recipe adapted from Call Me PMc

Biscoff Oreo Layer Bars

Ingredients:

For the Crust

1 1/3 cup / 160g all-purpose flour
3/4 cup / 150g brown sugar
6 Tbsp / 85g salted butter, cold, cut into cubes (3/4 of a stick)

For the Layers

1/3 cup / 59g peanut butter chips
12 Oreo cookies, crushed (You could always use more, my Oreo loving friends)
14 oz can / 398g sweetened condensed milk
1/2 cup Biscoff spread

Directions:

Oven preheated to 350° / 177°C

Make the Crust

Lightly grease an 8x8inch / 20x20cm pan.
In a food processor pulse together flour and sugar. Add butter, one cube at a time. Continue to pulse until mixture looks like wet sand and will hold together when pressed between your fingers. Press evenly into prepared pan.

Make the Layers

Sprinkle peanut butter chips evenly over crust, then the Oreos.
In a small bowl whisk together sweetened condensed milk and Biscoff until smooth. Pour over crust and spread to evenly cover Oreos.
Bake for 20-22 minutes or until edges are lightly golden and center is just set. The filling will go from shiny to matte, forming a sort of skin over the top.
Place in the fridge until completely cool. Cut and serve. Store covered in the fridge.

Jenny's Notes:

Don't sweat if you only have unsalted butter. To interchange unsalted for salted butter, just add 1/4 tsp salt for every 1 stick of unsalted butter. And vice versa, if you only have salted butter and a recipe calls for 1 stick of unsalted butter and salt, just omit the salt and replace unsalted butter with salted. I just stared at the word "salt" for too long and now it looks very strange. Salt. Huh.
ALSO. You could use the crunchy Biscoff spread in this and I think that would be amaze-za-zing. I haven't gotten a chance to try it yet but if you do let me know and invite me over. :)

Biscoff bars, biscoff caramel, shortbread bars, oreo caramel bars

dessert

American

Yield: 12-16

Author: Jennyblogs