Crumbs and Coconuts
No-Bake Biscoff Cookie Butter and Toasted Coconut Bars
2 hours 20 minutes (includes chilling time)
Serves 4
DessertAmericanGluten-free
Herb's take
Proof that dessert can be both dangerously easy and dangerously delicious, these no-bake bars take inspiration from classic American icebox treats, with a Biscoff twist. You’ll master the art of binding cookies with condensed milk and learn why coconut and caramelized cookie butter are secretly best friends.
Equipment needed
- 8-inch square baking pan
- parchment paper
Ingredients
Yield
4
Instructions
- 01Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal.
- 02In a medium bowl, combine the crushed Biscoff cookies and melted butter. Stir until the texture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan.
- 03Place the crust in the freezer for 10 minutes to firm up.
- 04While the crust chills, spread 3/4 cup sweetened dried coconut on a skillet over medium heat. Stir constantly until the coconut turns golden brown and fragrant, 2 to 4 minutes. Transfer immediately to a plate to cool.
- 05In a clean bowl, stir together the cookie butter, sweetened condensed milk, and kosher salt until smooth.
- 06Fold in 1/4 cup of the toasted coconut, reserving the rest for topping.
- 07Pour the cookie butter mixture over the chilled crust and smooth into an even layer with a spatula.
- 08Sprinkle the remaining toasted coconut evenly over the top, pressing gently to help it adhere.
- 09Cover and refrigerate for at least 2 hours, or until completely set.
- 10Lift the bars from the pan using the parchment overhang. Cut into 16 squares. Serve chilled or at cool room temperature for best texture.
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