Ingredients
- Biscoff Cookies (finely crushed): 1 1/2 cups
- All-Purpose Flour: 1 1/2 cups
- Unsalted Butter (cold, cubed): 3/4 cup (1 1/2 sticks)
- Light Brown Sugar: 1/4 cup
- Cream Cheese (full-fat, softened): 8 ounces
- Confectioners' Sugar: 1/2 cup
- Creamy Biscoff Spread: 1/2 cup
- Unsweetened Pineapple Juice: 2 tablespoons
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang. In a large bowl, whisk together the crushed Biscoff cookies, flour, and brown sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press two-thirds of this mixture evenly into the bottom of the prepared pan to form the crust.
- Step 2: Prepare the filling by beating the softened cream cheese and confectioners' sugar together until smooth. Slowly mix in the pineapple juice until fully incorporated, creating a slightly tangy and smooth filling. Spread this cream cheese mixture evenly over the pressed Biscoff crust.
- Step 3: Take the reserved crumb mixture and sprinkle it evenly over the pineapple cream cheese filling. Melt the 1/2 cup of Biscoff spread slightly (30 seconds in the microwave) so it is pourable. Drizzle the melted spread over the top crumble layer, then use a knife or skewer to gently swirl the spread into the top crumbs.
- Step 4: Bake the bars for 30 to 35 minutes, or until the topping is golden brown and the filling is set but still slightly soft in the center. The aroma of pineapple and spice should be noticeable.
- Step 5: Remove the pan from the oven and allow the bars to cool completely to room temperature on a wire rack. Once cool, refrigerate for at least 2 hours to allow the filling to fully set before lifting the bars out by the parchment paper overhang and slicing them into squares.
Notes
- Store leftovers tightly covered in the refrigerator for up to 5 days, as the cream cheese filling requires chilling to maintain its set structure.
- For optimal flavor and texture release, take the chilled bars out of the fridge 15 to 20 minutes before serving to achieve a perfect room-temperature bite.
- Enhance the spiced-tropical profile by serving the bars alongside a small dollop of fresh whipped cream or a dusting of extra crushed Biscoff crumbs.
- When cutting in the butter for the base, ensure it is truly cold and work quickly, as this crucial step guarantees a tender, flaky crust after baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American