Crumbs of Rome
Oven-baked Biscoff caramel bars with a cookie crumble top and condensed milk glaze
30 minutes
Serves 4
DessertItalianNut-free
Herb's take
Italian dessert bars, but make them Biscoff. You'll master layering, caramelizing cookie butter, and the artful drizzle, la dolce vita, cookie edition.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 350°F. Line an 8x8-inch baking pan with parchment, leaving a 2-inch overhang on two sides for easy lifting.
- 02In a medium bowl, stir together the crushed biscoff cookies, flour, brown sugar, baking powder, and salt. Add the melted butter and vanilla, mixing until the mixture resembles wet sand. Press two-thirds of this crumb mixture firmly and evenly into the bottom of the prepared pan.
- 03In a small saucepan over medium-low heat, combine biscoff cookie butter and half of the sweetened condensed milk. Stir constantly until smooth and just beginning to bubble, about 2 minutes. Remove from heat.
- 04Pour the warm biscoff caramel over the crust, spreading gently to the edges with an offset spatula.
- 05Scatter the remaining crumb mixture and all the coarsely broken biscoff cookies evenly over the top. Gently press down to adhere.
- 06Bake for 18-20 minutes, or until the top is golden and the edges look set. Cool in the pan on a rack for at least 30 minutes.
- 07Whisk the remaining sweetened condensed milk vigorously until slightly thickened and glossy. Drizzle it all over the bars. Let the glaze set for at least 10 minutes before lifting the bars out and slicing.
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