Biscoff Brownie Crunch Bars (With a Crispy Biscoff Crunch Topping) are insanely addictive and totally DAIRY FREE!

Guys, I don’t know how to tell you what goodness you have stumbled upon and are about to be subject to- to EAT!

I’m honestly really excited for you.

I’ve made this dairy free dessert for two weeks in a row- for a perfectly kosher Shabbat dessert, and they are simply munching heaven. My husbands friend, who is head of security in our community, came over and took an entire plate home. Heheh!

Why You’ll Love These Biscoff Brownie Crunch Bars

We’re talking- chewy fudge brownie bites base topped with a chocolate-lotus-cornflake crunch. Heaven!

I love that the base is thin, and the topping has a combination of flavor that just makes you need more.

fudgy brownie base
crunchy cornflake Biscoff topping
dairy-free
SUPER easy to make
perfect for parties
chewy + crunchy texture

What Is Biscoff Crunch?

Biscoff(or Lotus) crunch is made from melted chocolate, Lotus spread, and crispy cereal(cornflakes!). My version sits on top of a chewy brownie base.

Ingredients

We use only dairy free ingredients for these crunch bars with no margarine. You probably have most of the ingredients in your pantry! The first time i made these i had planned on making a cake but only had 3/4 cup flour(hence the ingredient list lol!), and these were the “kitchen sink result”. Why do the best things happen when we least expect them?

Brownie Layer

What you need for the brownie bites layer:

200 gram melted chocolate(2 bars of dark chocolate)
Good quality cocoa powder
3 eggs
canola or avocado oil
white and brown/light brown sugar
flour
potato starch(keeps them very chewy without changing the texture!)

Biscoff Crunch Layer

For the lotus crunch layer:

1 cup Lotus Biscoff spread
1 cup dairy-free chocolate chips or about 1.5 dark chocolate bars
cornflakes
corn syrup (could probably sub with honey), this keeps a chewy light texture

Tips for the Best Biscoff Brownie Bars

It’s hard to go wrong here- the recipe is simple! But…

Don’t overbake. We want a fudge chewy brownie base that is baked enough to hold the topping but keeps the soft texture of a “brownie bite”
Let brownies cool completely. Ummmm, i usually don’t do this to be honest. Who has the time?!
Chill before slicing. This IS necessary! The cornflake topping hardens as it cools and if you try to cut it before- it will still taste delicious- but wont be chewy and the cornflakes fall around. Once set the bars cut into really servable squares. I usually put them into little muffin holders and on a platter.

Storage

These bars must be stored in the fridge otherwise i find the chocolate melts(we live in the Middle East and it is HOT). You can make them in advance and store the bars cut or uncut in the freezer and simply take out to defrost for 20 minutes before serving or move to the fridge the night before.

How long they last? I have no idea- never more than 24 hours!(they will be eaten by then).

Frequently Asked Questions

More Q’s? Let’s go!

Can I use milk chocolate?

Yes!! Milk or white chocolate would be great here but obviously, they wouldn’t then be dairy free. Do you.

Can I freeze Biscoff brownie bars?

Yes. Cover the whole pan with plastic wrap while still just-warm and freeze or cut into squares and then wrap on a platter and freeze.

Can I make these ahead?

Again, i like to freeze all my desserts while still a bit warm, i find when defrosted they taste exactly oven-fresh. Just wrap well so you don’t get a freezer taste, you know?

Why did my Biscoff crunch topping get hard?

If you don’t use corn syrup the topping will harden a bit more- still bite able though and just as delicious!

Can I use Rice Krispies instead of cornflakes?

I guess? But If you have Rice Krispies i would try this Peanut Butter Rice Krispie Treats dessert instead.this Peanut Butter Rice Krispie Treats dessert instead.