Biscoff Butter Bars

Preheat the oven to 160 C/325 F and grease a 9×13 inch pan.

Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed. Add the vanilla extract and flour and mix until a soft dough forms.

Place around 1/3 of the dough into the greased pan (wrap remaining dough in cling film and refrigerate). Put the pan into the heated oven and bake for 12-14 minutes, until puffy and ever so slightly firm to the touch. Remove from oven and set on a rack. Allow the base to cool for 15 minutes.

Once cooled, spread the Biscoff spread over the base, leaving a 1/4 inch gap around the edge. Remove the remaining dough from the refrigerator and unwrap it. Crumble the remaining dough over the top of the Biscoff and bake for 20-25 minutes until puffy, very lightly golden and slightly firm to the touch. Remove pan from oven and set it on a rack.

Allow to cool completely before removing from pan. Slice into 12-15 bars. Bars will keep in an airtight container, at room temperature for 3 days.

Recipe adapted from Cookies and Cups.