Biscoff Peanut Cookies (No Bake)

Najat

Photo by Najat

If you love the rich, caramelized flavor of Biscoff and the crunch of nuts, this no-bake treat is going to be your new favorite! With a buttery biscuit base, a creamy peanut and sesame filling, and a luscious Biscoff-chocolate topping, every bite is pure indulgence. The best part? It’s super easy to make—just layer, chill, and enjoy.

25 minutes

48 Portions

Easy

Ingredients

Portions

48

COOKIE DOUGH

200 g maria biscuitS

165 g butter, unsalted

PEANUT MIXTURE

500 g peanuts, unsalted

75 g sesame seeds, roasted

60 g powdered sugar

150 g biscoff spread

3 g cinnamon powder, 1 tsp

50 g butter, unsalted

FILLING

100 g biscoff spread

TOPPING

125 g biscoff spread

75 g white chocolate

Tips

Press the base firmly with the back of a spoon or the bottom of a glass to prevent crumbling when cutting.

Chill the cookie base in the fridge or freezer for 5-10 minutes for extra firmness.

Lightly toast the peanuts and sesame seeds in a dry pan for enhanced flavor.

When pouring the topping, quickly drizzle the white chocolate and marble it with a toothpick before it thickens.

Allow the dessert to set properly before cutting. Use a sharp knife and warm it slightly under hot water for cleaner cuts.

Store in an airtight container for a few days.

Instructions

1

Finely grind the Maria biscuits in a food processor.

2

Melt 165 g butter in a saucepan over low heat.

Koekjesdeeg mengen met de roomboter tot een geheel

3

For the cookie dough, mix the melted butter with the ground biscuits.

Koekjesdeeg stevig aandrukken in een springvorm

4

Line a springform pan with parchment paper and evenly spread the cookie dough over the base. Press firmly with the back of a spoon. Place the pan briefly in the fridge.

5

Grind the peanuts in a food processor until smooth.

6

Finely grind the sesame seeds in a food processor.

Koekjesdeeg mengen in een kom tot een geheel

7

In a bowl, combine the ground peanuts and sesame seeds.

8

Add the powdered sugar, 150 g biscoff spread, cinnamon powder, and 50 g melted butter. Knead until smooth.

Speculoospasta en notenmengsel verdelen over een springvorm

9

Remove the springform pan from the fridge and evenly pour 100 g melted biscoff spread over the cookie base. Spread the nut mixture on top and press firmly to create a smooth surface.

Biscoff pasta verwarmden tot het vloeibaar is in een steelpan

10

Melt 125 g Biscoff spread in a saucepan over low heat.

11

Melt the white chocolate using a double boiler. Set aside 15 g and place it in a piping bag.

Witte chocolade mengen met biscoff pasta

12

Mix the remaining 60 g white chocolate with the melted biscoff spread until smooth.

Garneren met Biscoff pasta en witte chocolade

13

Pour the biscoff-chocolate mixture over the layer of nuts and smooth it out. Drizzle thin lines of the reserved white chocolate over the topping and create a marbled effect using a toothpick. Let the dessert set in the refrigerator for 4-5 hours, preferably overnight.