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If you have ever needed a dessert that makes people stop mid-bite and say, “What on earth is in these? This is the one!
Our Biscoff & Almond Toffee Bars are crunchy, buttery, caramel-kissed and borderline dangerous in the best way. I made this bars with my mom growing up. They were simple, easy, delicious with very little clean-up.
This recipe is what happens when you combine classic toffee technique with the genius of Biscoff biscuits. Imagine a crispy cookie base with crispy edges, topped with toasted almonds and a bubbling, buttery toffee that sets into a glossy sheet of pure magic.
It is simple. It is delicious and takes the same amount of work as Rice Krispie Squares; that is to say, you won’t be breaking a sweat!
This is the exact kind of sweet treat that you are enjoying in under 30 minutes.
Why you will love these Biscoff & Almond Toffee Bars
- Five Ingredients. That is it.
- They bake in under 10 minutes
- They keep beautifully (as long as no gobbles them up first)
- They make the perfect edible gift- sweet, buttery and wildly addictive
- They taste like you worked way harder than you actually did.
Ingredients for Biscoff & Toasted Almond Toffee Bars
- 1 cup butter
- 1 cup packed brown sugar
- ¼ tsp kosher salt
- 2 cups slivered almonds
- 2 packages Biscoff biscuits
This is what we call a small but mighty ingredient list. Each one brings its own personality, and together they create the backbone of irresistible toffee bars.
How to Make Biscoff & Almond Toffee Bars
These come together with the king of ease that almost feels like you are doing something wrong. You simply layer, simmer, pour and bake.
Step 1: Prep the Pan
Pre-heat your oven to 400°F
Line an 18 x 13 baking sheet with parchment or heavy-duty foil. You want something study so you are not spending all your cleanup time
Lay out your Biscoff biscuits in a single layer, edge to edge, like little caramelized soldiers. Sprinkle the slivered almonds evenly over top.
Step 2: Make the Toffee
In a small pot, melt the butter and brown sugar over medium heat. Bring it to a boil and keep stirring.
When it starts bubbling vigorously, keep going for two full minutes. This is your moment. Do not wander off. Do not answer a text. Your toffee will not be happy.
Those two minutes transform the butter and sugar into the glossy molten caramel that becomes the heart of these bars.
Step 3: Pour and Bake
Pour the bubbling toffee evenly over your biscuit-almond layer. Do not worry about perfection: heat takes care of that in the oven.
Slide the tray in and bake for 5-7 minutes, just until everything is bubbling across the surface.
Remove from the oven and let it cool slightly before cutting. If you are going for smaller bites, slice while they are still warm and pliable.
If you prefer dramatic, whole-bar, two-bite pieces? Leave them intact.
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I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
Ingredients
1 cup butter
1 cup packed brown sugar
1/4 tsp kosher salt
2 cups slivered almonds
2 packages Biscoff biscuits
Instructions
- Pre-heat oven to 400°F
- Line an 18 x 13 sheet pan with parchment or heavy aluminum foil. Place biscuits on a lined sheet pan in a single layer. Sprinkle with an even layer of slivered almonds. Set aside.
- Heat a small pot over medium heat, add butter and brown sugar, and bring to a boil. Stirring the bubbling sugar mixture for two minutes.
- Pour toffee sauce over biscuits in a thin, even layer.
- Place the pan in the oven and bake for 5-7 minutes until the sauce is bubbling all over.
- Remove from oven, allow to cool slightly before cutting into bite-sized pieces. Alternatively, leave biscuits whole for a two-bite treat.
Chef’s Notes: Why This Recipe Works
This recipe belongs to the category we call effortless deliciousness. The Biscoff biscuits act as a ready-made cookie base: caramelly, spiced and perfectly crunchy. The almonds toast in the oven under the toffee’s heat, adding that nutty depth that makes people think: “What is that flavour?”
The toffee itself is the glue. The shine. The golden shell that holds each piece together. Two minutes of boiling created the exact texture needed, spreadable when assembling and crispy when enjoying.
A simple, delicious treat.
Substitutions
Swap the nuts
- Walnuts or pecans – richer, softer crunch
- Hazelnuts- stunning with the caramel notes
- Pumpkin seeds or Sunflower seeds- nut-free option
Swap the biscuits
- Grahan crackers for a softer, nostalgic base
- Saltines if you want a sweet-salty “ cracker toffee” vibe
- Digestive biscuits for a milder flavour profile
Swap the sugar
- Dark brown sugar will give a deeper, almost butterscotch finish
- Light brown sugar keeps it classic
Add-ins (chef-approved)
- A sprinkle of flaky sea salt on top
- A drizzle of melted dark chocolate
- A touch of orange zest in the toffee for brightness
What to Know/ Avoid in this Recipe
- Do not walk away from the toffee. Two minutes go fast. Keep stirring.
- Use parchment or heavy foil. Less sticking, less swearing.
- Avoid under-boiling. This leads to soft, sticky toffee that won’t set properly.
- Avoid over-baking. If it smells bitter, it is gone too far. Pull earlies next time.
- Slice while warm if you want clean cuts.
- Wait until fully cooled if you want hard, snappy bats.
Storage Recommendations
These bars keep exceptionally well, one more reason they are ideal for gifting, snacking or hiding.
- Room temp: Up to 1 week in an airtight container
- Fridge: 2-3 weeks (the chill gives them extra snap)
- Freezer: Up to 3 months. Layer with parchment to prevent sticking.
Pro-tip: Cold toffee bars are unbelievable. I highly recommend “forgetting” a batch in the freezer.
FAQ
Can I double this recipe?
Absolutely! Just use two sheet pans. Or one massive one.
My toffee separated. What happened?
Usually, the heat is too high or the mixture wasn’t stirred continuously. Keep it at medium and stay attentive.
Do the Biscoff biscuits get soggy?
No, they soften slightly under the toffee but still retain that crispy edge. It is the perfect texture.
Can I add chocolate?
Yes. Drizzle or fully coat. Both are excellent life choices.
Why are these so addictive?
Because butter + sugar + biscuits = dangerous joy. It is science.
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