Biscoff Carmelitas

Carmelitas aka caramel cookie bars are my newest obsession! We had them at my sister in law's and I knew I had to make them again and make them my own. If you know me you know that in my world biscoff makes everything better. If you are looking for a unique twist on a classic treat or crowd pleasing dessert this combination promises to be a hit! 

I make the caramel layer from scratch. It is so good and easy, but if you don't want to make a homemade caramel you are welcome to just use a bottle of caramel sauce. I personally think the homemade caramel is 100% worth it!

Biscoff Carmelitas

Base/Topping Layer

1 cup butter softened

1 cup plus 2 tbs brown sugar

1 1/2 cups all purpose flour

1 1/2 cups oats

1/2 tsp salt

1 tsp baking soda

1 bag milk chocolate chips

1 cup biscoff spread

Butterscotch Caramel Layer

1 cup packed brown sugar

3/4 cup heavy cream

1/2 cup butter (I use salted)

1/4 tsp salt

1/2 tsp vanilla extract

Instructions:

Preheat oven to 350º. Lightly grease a 9X13 pan

For the base layer: Combine the first 6 ingredients (butter, brown sugar, flour, oats, salt, and baking soda) in a stand mixer and mix just until combined. Take out 1/4 of the mister and save for later. This will be your topping. Press the remaining 3/4 of the mixture into the prepared 9X13 pan. (I usually press it first with my hands and then roll it smooth with a small rolling pin) Bake at 350º for 10-12 minutes. While that bakes make your caramel.

Caramel Sauce: In a medium sauce pan add the brown sugar, heavy cream, butter and salt. Cook over medium low heat until the butter is melted, stirring occasionally. Once the butter is melted increase the heat to medium. Bring mixture to a simmer and cook for 3-4 minutes stirring constantly. Take off heat and stir in vanilla.

Once the base layer is cooked remove from the over. Spred  biscoff over the base layer. I find it is easier if I warm up my biscoff and just pour it over the base. I then spread it out to evenly cover the base. Once my biscoff is in place I pour my prepared caramel over the biscoff. I don't alway use the whole recipe of caramel. Just pour it until it seems to cover the pan. The caramel is delicious so any extra should be eaten over ice cream or just by the spoonful. Now take your chocolate chips and sprinkle them on top of the caramel layer. Now take the saved base/topping and sprinkle it over the chocolate chips. Bake for another 10-12 minutes at 350º. Let cool before cutting and enjoy!

I give credit to Mel's Kitchen Cafe for the amazing Caramel Recipe!

Biscoff Bars With White Chocolate Biscoff Drizzle

Hello friends! Its been a while. I sort of went on a blogging hiatus. I just can't believe that summer has flown by and that we are already well into fall. I do love fall. I love all the fall colors and the slightly cooler weather. My newest favorite thing about fall is probably these bars (mostly because I made them today). These bars are very similar to peanut butter bars (one of my favorite things in life) but instead of peanut butter you get a delightful caramelly/cinnamony flavor that is oh so good! I am slightly obsessed with Biscoff spread all though I do feel that my obsession has died down a little. I hope all of you enjoy these as much as we do!

Biscoff Bars


Ingredients:

3/4 c butter

1/2 c sugar

1/2 c brown sugar (dark brown sugar if possible)

3/4 c Biscoff Spread

2 eggs

1 tsp vanilla

1 tsp cinnamon

3/4 tsp baking soda

1/2 tsp salt

1 1/2 c flour

1 1/2 c oats

3/4 c Biscoff Spread

White Chocolate Biscoff Drizzle

1/2 cup white chocolate

2 tbs Biscoff Spread

Cream together the butter and sugars. Add Biscoff Spread, eggs, and vanilla and beat until smooth. In a separate bowl combine dry ingredients. Add dry ingredients and mix until a firm dough is made. Grease a cookie sheet (or line with foil) and spread mixture in the pan. Bake at 325 degrees for 15 minutes or until golden. Remove from the oven and let set for a few minutes. While bars are still warm spread on the extra 3/4 cup Biscoff Spread. The warmth of the bars helps the Biscoff spread easier. The extra 3/4 cup Biscoff spread for the top is an approximation use less or more according to you own personal Biscoff desires. Allow bars to cool completely. In a microwave safe bowl place white chocolate and Biscoff spread. Microwave in 30 second intervals, stirring after each 30 seconds until chocolate is melted. Drizzle white chocolate mixture over cooled Biscoff bars. Cut into squares and enjoy!

Biscoff Ice Cream

I have a new obsession. I might be a little behind on the current food trends but I don't care! I am seriously in love with this stuff. I have heard and known about it for a while now, but just recently found what grocery stores in my area sell the stuff. In case you haven't figured out what I'm talking about my new love is Biscoff! I love the stuff so much that I made my husband take me to the grocery store for our date night just so I could buy some! If you haven't tried it yet I highly suggest that you do. My favorite is the Crunchy Biscoff Spread. The creamy is really good to, so if your grocery store only carries the creamy you will be ok. Just know that the crunchy is even better. For those of you that may have no idea at all what I'm talking about Biscoff spread is basically a delicious cinnamon type cookie that has been ground up into a peanut butter like spread. This way you can have little bits of cookie on everything imaginable! I will say that my favorite things to have it with are apples, crepes (I will most likely post a recipe soon for this), and of course this ice cream! Ever since I realized I could get Biscoff locally I have been wanting to make ice cream out of it. I fist tried a traditional ice cream base but decided with this one that I totally prefer a custard base. The custard totally makes the ice cream smoother and creamer. It also makes it so it doesn't get rock hard in your freezer. All in all I just hope that you are inspired to go out and get your own Biscoff spread and start your own obsession!

Biscoff Ice Cream

Ingredients:

2 cups heavy whipping cream
4 cups milk
8 egg yolks
3/4 cup sugar
1/2 cup Biscoff Spread
12 Biscoff Cookies (optional)

Directions:
In a medium saucepan combine cream and milk. Warm over medium heat until milk mixture starts to be foamy on top and hot.

 In a separate bowl combine egg yolks and sugar. Whisk until well combined. Mix in Biscoff spread. This mixture may be a little thick. If it is too thick to properly stir mix in 1/4 cup of the hot milk mixture.

 Once Biscoff  is mixed into the egg mixture you want to temper the egg mixture. While stirring egg mixture pour 1 cup of the hot milk into the egg mixture. Mix well.

Take the egg mixture and slowly pour it back into the saucepan with the remaining hot milk. Make sure you stirring the milk while you pour. Continue stirring and cooking the mixture for several minutes until the mixture becomes thick and will coat the back of a wooden spoon. Remove from heat and pour into a heat proof bowl.

 Let cool at room temperature for a few minutes. Take some plastic wrap and place it right on top of the custard. This will ensure that you don't get a "crust" on top of your custard. Place bowl in the fridge and let cool for several hours or overnight.

When ready to make ice cream pour cooled custard into a blender and blend for 30 seconds. I honestly don't know why this helps but it seems to make the ice cream smoother and creamier. Now pour the custard into your ice cream maker and freeze according to the manufacturer's directions. When your ice cream is almost done crumble the 12 Biscoff cookies into the ice cream and let it process for a few more minutes. When the ice cream is done you will have little bits of cookies throughout your ice cream. Try and not eat all the ice cream by yourself. This will be tough! Enjoy!