Triple Biscoff Blondies
A soft and fudgy Biscoff blondie topped with Biscoff truffle filling and slathered in the most deliciously ooey gooey Biscoff marshmallow frosting!
Ingredients
Blondies:
- 1 box yellow cake mix
- 2 eggs
- ⅓ cup vegetable oil
- ½ cup Biscoff spread/cookie butter*
Truffle Layer:
- 1 (8.8 oz) package Biscoff cookies (about 32 cookies)
- 6 ounces cream cheese softened
- ¼ cup Biscoff spread/cookie butter*
Biscoff Frosting:
- ½ cup unsalted butter
- 1 (7 oz) container marshmallow fluff
- 1 teaspoon vanilla
- Pinch of salt
- ¾ cup powdered sugar
- 8 Biscoff cookies finely crushed
- Extra Biscoff cookies for topping
Instructions
Make the Blondies:
- Preheat the oven to 350ºF. Line an 8-inch square baking pan with parchment paper and spray with nonstick cooking spray.
- In a large mixing bowl, stir the cake mix, eggs, oil and Biscoff spread together with a wooden spoon until combined; mixture will be really thick and doughy-looking.
- Evenly press the batter into prepared pan and bake in the oven fo 20-25 minutes, or until edges are lightly golden and center is set. Allow blondies to cool completely.
Make the Truffle Layer:
- Put the cookies in a large ziplock bag, seal, then pound with a rolling pin until finely crushed. Pour into a large bowl and stir in the cream cheese and Biscoff spread until mixture is smooth and thoroughly incorporated. Press truffle filling evenly over cooled blondies.
Make the Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, marshmallow fluff, vanilla, and salt together until smooth and creamy. Scrape down the sides of the bowl, then add the powdered sugar. Mix on low until combined.
- Add the crushed cookies and continue mixing. Spread frosting evenly over truffle layer. Top with extra Biscoff cookies, if desired.
- Chill blondies for at least one hour to allow frosting to set up. Lift blondies from the pan, slice into squares, and serve!
Notes
*To make the Biscoff spread easier to stir into the other ingredients, I recommend placing it in a microwave-safe bowl and heating it in the microwave for about 15 seconds, or until it's less firm and more pourable.