Tres Leches Biscoff Cookie Bars 🥛🤎
Yields: 9–12 bars | Pan: 8-inch square
Cookie Bar Base Ingredients:
226 g (2 sticks) unsalted butter
400 g light brown sugar
3 large eggs
2 tsp vanilla extract
290 g all-purpose flour
½ tsp baking powder
½ tsp salt
Dulce de Leche Cream Ingredients:
1 (3.4 oz) box vanilla instant pudding mix
40 g powdered sugar, sifted
250 g whole milk
1 tsp vanilla extract
250 g heavy cream
1 (14 oz) can dulce de leche
Tres Leches Soak Ingredients:
60 g heavy cream
60 g evaporated milk
60 g sweetened condensed milk
Topping:
Warmed Biscoff cookie butter (for drizzle)
Biscoff cookies, halved (for garnish)
Directions for Cookie Bar Base:
Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment paper.
Brown the butter: In a medium saucepan, melt butter over medium heat. Let it cook until it foams and the milk solids brown—about 4–5 minutes. Remove from heat.
Mix in sugar: Add the brown sugar to the warm butter and stir until fully combined. Let cool for at least 5 minutes.
Add eggs & vanilla: Stir in eggs one at a time, mixing well between each. Add vanilla and mix again.
Add dry ingredients: Sift in flour, baking powder, and salt. Mix just until no streaks remain.
Bake: Pour batter into prepared pan. Bake for 35–45 minutes, or until the center is just set.
Directions for Tres Leches Soak:
Once the bars are out of the oven, use a drinking straw or chopstick to poke holes all over the surface.
Mix together the three milks and slowly pour over the warm cookie base. Let it soak while preparing the topping.
Directions for Dulce de Leche Cream:
In a large bowl, whisk together the pudding mix, powdered sugar, milk, and vanilla until smooth. Chill in the fridge to thicken slightly.
In a separate bowl, whip heavy cream to stiff peaks.
Fold the whipped cream into the pudding mixture, then gently fold in the dulce de leche until fully combined and fluffy.
Spread the cream over the soaked cookie layer and smooth the top.
Freeze for 20–30 minutes to firm up before slicing.
Drizzle with warmed Biscoff butter and top with halved Biscoff cookies.
