If you love the sound of a treat which contains chocolate, caramel and Biscoff, look no further than these simple vegan biscoff candy bars which are super tasty and so easy to make.
This recipe is completely no-bake so you can simply let the freezer do most of the work for you. All you need to do is make the layers and pour them on top of each other inside the baking tin.
This sweet snack consists of a crispy base made from puffed rice, a middle layer of Biscoff caramel and finally, a melted chocolate topping. Top with Biscoff cookies and crumbs.
You can't beat no-bake desserts from time to time. Be sure to also see my vegan biscoff brownie bark, vegan rocky road bars, vegan nanaimo bar custard slices and vegan biscoff cheesecake for more awesome no-bake inspiration.
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Why You Will Love These Bars
- The Best Caramel - The caramel that I made for this recipe is condensed milk based just like it is in my classic vegan dulce de leche caramel recipe and my vegan caramel slices. Vegan condensed milk allows the caramel filling to imitate the consistency of regular non-vegan caramel.
- Three Treats in One - One minute it tastes like a Rice Krispie bar, then all of a sudden it tastes like caramel toffee fudge and after like like a chocolate bar. There is so much that happens inside your mouth after each bite.
- Easy to Make - Making these bats is very easy. All you need to do is make each of the three layers one-by-one and pour them over each other inside a baking tin. Freeze and enjoy.
- Allergy Friendly & Plant Based - This Biscoff candy bars recipe is completely vegan and dairy free.
Ingredient Notes
- Dairy-Free Dark Baking Chocolate - This a great topping and binder for the puffed rice. I like to use baking-specific chocolate as it melts so smoothly over the heat using the double-boiling method.
- Puffed Rice - You will also find this ingredient my vegan salted caramel rice krispie treats bars. Puffed rice is naturally vegan but some brands may add additives and animal-derived vitamins to theirs. Be sure to check.
- Biscoff Spread - This is the main item which gives the caramel its speculoos flavors. If you love all things Biscoff, you'll adore the filling.
- Vegan Condensed Milk - The secondary ingredient for the dairy-free caramel. This helps to give it a beautiful thickness.
- Biscoff Cookies - Top the bars with Biscoff cookies. This can be in the form of whole ones or just the crumbs. Speaking of cookies, also check out my vegan chocolate shortbread cookies and vegan dark chocolate digestives.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you're not a fan of Biscoff spread, you can use peanut butter instead. You can use the peanut butter 1:1 as a direct swap and it will be equally as tasty. This rule also applies to other kinds of nut butters such as, almond butter and cashew butter. For another tasty peanut butter snack, also try my vegan chocolate peanut butter almond bars.
- For some of you, the Biscoff filling will be enough speculoos for you. You can top the bars with something other than the Biscoff cookies. The possibilities are endless. How about vegan marshmallows? Maybe you can use chopped nuts. I even like adding dairy-free white chocolate shavings!
How To Make Biscoff Caramel Bars
For the full method, please refer to the recipe card at the bottom of this post.
1: Line a square baking tin with parchment paper.
2: Add the vegan butter and the chocolate to a pot above boiling water.
3: Melt the two ingredients together using the double-boiling method.
4: Add the puffed rice to a mixing bowl.
5: Stir in the melted chocolate butter mixture.
6: Press the puffed rice mixture into the base of the baking tin tightly.
7: Add the condensed milk and Biscoff spread to a smaller bowl.
8: Mix them together over the heat until combined and smooth.
9: Pour the Biscoff caramel over the puffed rice layer, then freeze.
10: Pour melted chocolate over the top, then freeze again. Place the cookies on top too.
Expert Tips
Melt the chocolate correctly - The double-boiling method is by far my favorite way to melt chocolate smoothly. I boil some water in a saucepan, place a steaming pan on top and then a heat-proof mixing bowl on top of that. This allows the chocolate to melt without burning. Just stir constantly and you'll be fine.
Use vegan condensed milk for the caramel - I've seen people make vegan caramel using plant milks such as soy milk and oat milk, but if you'd like your caramel to have the runny, gooey and sticky effect of its non-vegan counterpart, definitely use a vegan condensed milk. There are plenty of brands that stock it in large grocery stores these days.
Recipe FAQs
Most commercial caramel isn't vegan as it often contains dairy products such as, heavy cream and butter. These are easily substituted with dairy-free heavy cream and vegan butter.
Biscoff spread is a speculoos based spread with a similar consistency to that of peanut butter. Other ingredients that it contains are brown sugar, as well as an array of gingerbread-like spices.
Store the bars inside an airtight container for up to a week in fridge.
More Vegan Biscoff Recipes
If you tried this Vegan Biscoff Candy Bars Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Easy Biscoff Candy Bars with Chocolate Topping (Vegan)
Ingredients
Base:
- 100 g vegan butter melted
- 400 g dark chocolate melted
- 130 g puffed rice
Filling:
- 100 g biscoff spread
- 350 g vegan condensed milk
Topping:
- 200 g dark chocolate melted
- biscoff Cookies and crumbs to taste
Instructions
Preparation:
- Line an 8-inch square baking tin with parchment paper.
For the base:
- Melt your chocolate with the vegan butter using the double boiling method. I boiled water in a large saucepan, placed a steaming pan over it and then I placed a heat-proof mixing bowl on top of that. Stir the chocolate mixture constantly over a medium so that it doesn't burn.
- Fold the puffed rice into the chocolate mixture then pour it into the prepared baking tin. Press down firmly with the back of a spoon so that it gets right into the corners.
- Place the base into the freezer while you prepare the Biscoff caramel filling.
For the filling:
- Add the vegan condensed milk and Biscoff spread to a smaller saucepan. It will be quite thick at first. Stir and let it simmer over a medium heat until it begins to have the consistency of a runny caramel.
- Pour the Biscoff caramel filling over the base and let it cool fully.
- When it has cooled, place your two dessert layers into the freezer for 90 minutes for the filling to set.
For the topping:
- Melt the dark chocolate using the same double-boiling method as before. Take your treat out of the freezer and pour the melted chocolate over the top.
- Immediately decorate with the Biscoff cookies and crumbs then place back in the freezer for a further 30 minutes. Slice gently with care.
Video
Notes
- The double-boiling method is by far my favorite way to melt chocolate smoothly. I boil some water in a saucepan, place a steaming pan on top and then a heat-proof mixing bowl on top of that. This allows the chocolate to melt without burning. Just stir constantly and you'll be fine.
- I've seen people make vegan caramel using plant milks such as soy milk and oat milk, but if you'd like your caramel to have the runny, gooey and sticky effect of its non-vegan counterpart, definitely use a vegan condensed milk. There are plenty of brands that stock it in large grocery stores these days.
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