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      Classic Scotcharoos Recipe

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      Quick and easy, classic Scotcharoos! These chewy bar treats have a peanut butter-rice crispy cereal base and a butterscotch-chocolate topping. A dessert that’s as irresistible as it is simple to make!

      Here’s a retro recipe that stands the test of time – classic Scotcharoos! If you’ve never had them before, they’re like a rice crispy treat made with peanut butter topped with a thin layer of melted chocolate and butterscotch. The recipe was developed in the 1960’s, and it was printed on the backs of cereal boxes. While you’ll no longer find it on your box of crispy rice cereal, you will find it right here. These bars are known for being quick and easy. My husband loves them, and the entire recipe from start to finish takes about 30 minutes to make.

      The original recipe is attributed to Kellogg’s – which makes complete sense because they are the company behind Rice Krispies cereal. Like the ubiquitous, marshmallowy Rice Krispies Treats recipe, Scotcharoos were a promotional effort to inspire new and creative uses for the cereal. I’m not sure why they’re not as popular as original Krispies Treats – I think they’re better!
      Easy as these are to make, there are a couple of important things to remember while preparing them. Let’s get into it.

      Peanut Butter Coating
      Into a medium saucepan, place brown sugar, corn syrup, peanut butter, and a little unsalted butter. Cook over medium heat until melted. Important thing #1: DO NOT BOIL. Stir everything together as it melts. When it all looks smooth, cook until bubbles start simmering around the edge of the saucepan, then remove it. You can see this action in the video just above the recipe card. Stir in vanilla extract and salt.
      If you’re one of those people who can’t stand the thought of using corn syrup in any recipe, then there are some alternatives. However, these subs will change the flavor and texture slightly. Honey, golden syrup, and brown rice syrup could all work as a binder and sweetener here. Light corn syrup – although much maligned – is a natural syrup from corn and a useful ingredient in baking, pastry, and candy-making. I use it when appropriate – classic Scotcharoos use corn syrup for that perfect chew.

      Coat the Cereal
      Place 6 cups of crispy rice cereal in your largest mixing bowl. Then, pour in the melted peanut butter mixture. Mix well, turning the cereal over repeatedly with a rubber spatula to coat all of the cereal pieces.

      Into a 13×9 Pan
      Line a 13×9-inch pan with foil or parchment paper, and pour in the coated cereal. Important thing #2: PACK LIGHTLY, NOT TIGHTLY. Spread the cereal evenly then tamp it down with the back of a rubber spatula. Don’t pack it down under flat palms. This will compress the cereal and it will lose its airy puffed texture. It’s also a little harder to remove from the pan once set – a light touch is needed here!

      Butterscotch Swirl
      To swirl, or not to swirl? Well, that’s totally up to you. The OG ‘back of the box’ recipe instructs a simple melting of both chocolate chips and butterscotch chips stirred together. This is the easiest way to go. You’ll have what looks like a chocolate layer on top, with surprise butterscotch flavor incorporated.
      But if you’d like to add a little visual pizzazz, melt the chips separately (the microwave is good for this). Mix about 1/3 of the melted butterscotch into the melted chocolate; spread onto the peanut butter cereal layer. Then transfer the remaining butterscotch chips to a piping bag or a zip top bag. Snip a hole in the end and drizzle on the melted butterscotch. Swirl together using a skewer or butter knife. (See video for this action.)

      Chill Until Set
      Refrigerate the bars for about 30 minutes, or until the top is no longer shiny. It should be matte and the solid block of cereal should lift easily from the pan.

      Cut into 24 squares using a large, sharp chef’s knife. In between each slice, I warmed my knife in a glass of hot water, wiped dry, then cut. It’s an extra step but it makes for clean edges on the Scotcharoos.

      I can’t believe it’s taken me so long to post these here! The name alone conjures a lot of nostalgic feelings – perhaps most for those in the Midwest, where this recipe was – and remains – at its peak popularity. For some reason, they were not as popular in the south, and as a southerner (eyeing all that peanut butter) that surprises me. Enjoy!

      Related recipe: Salty-Sweet Peanut Butter Marshmallow Pretzel Treats

      Scotcharoos Recipe

      Heather Baird

      This quick and easy dessert bar recipe is nostalgic favorite. Created in the 1960’s by Kellogg’s, it has remained a favorite for decades. Made with crisp rice cereal, peanut butter, chocolate chips and butterscotch chips, it is reminiscent of Rice Krispies treats – but better! See recipe notes or substitutions.

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      Prep Time 10 minutes minsCook Time 5 minutes mins30 minutes hands off/chill time 30 minutes minsTotal Time 45 minutes mins

      Course DessertCuisine American

      Servings 24

      EquipmentRubber spatulaAluminum foil or parchment paper
      Ingredients US CustomaryMetric 6 cups Rice Krispies cereal3/4 cup light brown sugar lightly packed1 1/4 cups creamy peanut butter such as JIF1 cup light corn syrup see note for substitutions2 tablespoons unsalted butter room temperature1 teaspoon vanilla extract1/2 teaspoon fine grain sea salt1 cup semisweet chocolate chips1 cup butterscotch chips2 tablespoons sunflower oil or vegetable oil
      Instructions Line a 13×9 inch baking pan with foil or parchment paper that overhangs two sides. If using foil, spritz lightly with nonstick cooking spray or lightly butter.Place the 6 cups of rice cereal in your largest mixing bowl; set aside.In a medium sauce pan, combine the brown sugar, peanut butter, corn syrup, and butter. Cook over medium heat until all the ingredients are melted together. When the sugar is melted and the mixture is smooth, cook just until bubbles start to simmer around the edges of the pan, about 2-4 minutes. Do not bring this mixture to a full boil or the bars will be too hard.Remove the pot from the heat and stir in the vanilla extract and salt. Stir well with a rubber spatula.Pour the mixture into the bowl of rice cereal and mix well with a rubber spatula, turning the cereal over repeatedly to completely coat all of the rice.Pour the mixture into the prepared pan, spread evenly and tamp down lightly using the back of the rubber spatula. Do not pack firmly! Just lightly press as to not compress the texture of the cereal.Place the semisweet chips and butterscotch chips in two separate microwave-safe bowl. Add 1 tablespoon of oil into each of the bowls. Microwave each bowl at 100% power in 30 second increments until the mixture is melted and smooth. The oil will thin the texture of the chips, making them easier to swirl together.Pour about 1/3 of the melted butterscotch into the melted chocolate; stir to combine well. Spread this mixture onto the warm cereal mixture in the pan.Place the remaining melted butterscotch into a piping bag or a zip top bag with a hole snipped in the end. Pipe lines of butterscotch lengthwise on top of the chocolate layer. Use a skewer or a knife to swirl the butterscotch and chocolate mixture together. (See video for visual.)Transfer the bars to the refrigerator to set for 30-45 minutes.Remove the bars from the pan with the overhanging liner. Cut into 24 pieces. Store airtight. Bars will keep at room temperature for about 5 days.
      NotesSkip the Swirl: For an easy topping, simply combine the semisweet and butterscotch chips in a large microwave-safe bowl. (Omit oil.) Heat at 100% power in 30 second increments until melted with no lumps. Spread over the bars.
      Corn Syrup Alternatives: I’ve seen others that have had success with honey, golden syrup, and brown rice syrup in this recipe, but I have not tested them in my own kitchen. Flavor and texture will vary from the original.
       

      Keyword 13×9, butterscotch chips, classic dessert bars, creamy peanut butter, dessert bars, no bake dessert, retro recipe, Rice Krispies cereal, Scotcharoos, semisweet chocolate chips

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Black Forest Tiramisu

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      This Black Forest Tiramisu combines rich chocolate, tart cherries, and creamy layers into one easy-to-make dessert – perfect for Oktoberfest!

      Happy Oktoberfest to all who celebrate! This year the festivities run from September 21st through October 6th, so there’s still plenty of celebrate with good food, good drinks, and good company. While beer might take center stage, the food is just as important. Traditional Bavarian treats like pretzels, sausages, and schnitzels are everywhere, but let’s not forget dessert!
      This recipe blends the iconic flavors of Black Forest Cake—cherries, chocolate, and cream—with some traditional elements of tiramisu. But instead of sticking to just coffee, this confection ups the ante with cherry-espresso soaked ladyfingers. It’s layered with mascarpone cream, sour cherries, and a rich chocolate ganache. Top it off with chocolate curls (or shavings, if you’re short on time), and you’ve got a treat that’s perfect for Oktoberfest – or any fall gathering.

      Black Forest Cake, or Schwarzwälder Kirschtorte, is one of Germany’s most beloved desserts. (Note: Here’s my trusty Classic Black Forest Cake Recipe, which I make all the time!) Traditionally, it’s made with layers of chocolate cake, whipped cream, cherries, and a splash of kirsch (a cherry brandy). The combination of rich chocolate and tart cherries creates a flavor pairing that’s hard to beat. I wanted to take those flavors and give them a new twist. You’ll still get all the cherry, chocolate, and cream notes you love from Black Forest Cake, but in a no-bake dessert that’s easy to assemble in an 8×8 pan.

      Make the Ganache
      This recipe has ribbons of chocolate ganache running through the layers. Make this first so it can cool a little before using it on chilled cream.
      Begin with 1/2 cup of heavy cream and 1 cup of chocolate chips. Stir them together briefly in a microwave-safe bowl and heat at 100% power for about 1 minute. Or until the cream is very hot and steaming but not boiling. Let the mixture stand for about 1 minute, then blend it together until a smooth shiny ganache forms.
      Then, stir in 1 tablespoon of Kirsch liqueur; set aside to cool. I used my Homemade Cherry Liqueur which really amplifies the cherry flavor. (It’s so easy to make, and bottled, makes wonderful holiday gifts!) I use it in all kinds of baking and pastry recipes. Or, if you’d like to omit the liqueur completely, replace it with 1 tablespoon of cherry juice from the jar of cherries we’re using in the recipe (more on this in a bit).

      Make the Mascarpone Cream
      Mascarpone cream is a traditional tiramisu component, and it’s so easy to make. Whip heavy cream in a bowl while gradually adding granulated sugar. When it thickens a little, add in some more cherry liqueur (or cherry juice) and beat until combined. Then, add room temperature mascarpone cream to the mixture and whip until thick and fluffy. It’s that easy!

      Cherry Espresso Soak
      This may seem an odd flavor duo, but it works! First, you’ll need a 24 oz. jar of pitted sour cherries, such as sweetened Morello cherries in light syrup. The ingredients on the label should be: sour cherries, sugar, water. I used Marco Polo Pitted Sour Cherries.
      Pour 1/2 cup of the juice from the jar into a shallow dish. Add in 1 cup of room temperature brewed espresso or strongly brewed coffee and stir well. Add in 1 tablespoon of cherry liqueur, or just omit it if you’re avoiding alcohol.

      Start Building
      Now that all the components are ready, it’s time to start assembling! At this point I realized all of my 8×8 pans look boring – but even so, this dessert still turned out pretty! But if you have a fancy ceramic 8×8 dish, now’s the time to use it.
      Quickly dip the bottoms of each lady finger in the cherry-espresso liquid and line the bottom of the pan with them. Don’t let them swim around; just a quick dip. You may have to trim some of the lady fingers short to get an even layer in the pan.

      Cream and Ganache Layers
      Next, spread 1/3 of the mascarpone cream over the lady fingers evenly. Then, drizzle on half of the ganache; again, spread evenly.

      Repeat the Layers
      Add half of the cherries from the jar on top of the ganache and tamp down with the back of a spoon. Repeat the layers of lady fingers, 1/3 of the cream, the ganache, and the remaining cherries. Top the dessert with the remaining 1/3 of mascarpone cream.

      Chocolate Shavings or Curls
      Finish the top with homemade chocolate curls for an extra touch of fancy. But if that feels like too much effort, then chocolate shavings are just as pretty and give the same delicious payoff. A third option for a topping would be a dusting of cocoa powder. Whatever suits your mood or time constraints.

      Cherries on Top (Or Not!)
      If you can find fresh cherries at the market, then a few on top will look picture-perfect. But they’re not always available, and this dessert is perfectly fine without.

      Refrigerate for at least 3-4 hours, so the lady fingers will soften and become cake-like. Overnight is better if time allows.

      Black Forest Tiramisu is such a delicious dessert, and unbelievably easy to make – really! There’s no baking, just some whipping and assembling. You can spoon it out of the dish with a big server, but it slices beautifully when it’s well-chilled (as shown above).
      I hope you love this fun fusion of German and Italian cuisine as much as I do.
      Related recipe: Throw the Ultimate Backyard Oktoberfest Party with a Feast of German Fare

      Black Forest Tiramisu (No-Bake)

      Heather Baird

      This Black Forest Tiramisu combines cherry-espresso soaked ladyfingers with rich mascarpone cream, tart sour cherries, and a luscious layer of chocolate ganache. You’ll need a 24 oz. jar of sweetened Morello or other sour cherries in light syrup for the filling. To finish, top with either chocolate curls or easy chocolate shavings. See recipe notes for these instructions.Brew espresso or strong coffee ahead of time. It needs to be room temperature before using.

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      Prep Time 20 minutes minsHands off, 3-4 hours chill time 3 hours hrsTotal Time 3 hours hrs 20 minutes mins

      Course DessertCuisine German, Italian

      Servings 12

      EquipmentElectric mixer8×8 inch baking dish
      Ingredients US CustomaryMetric Chocolate ganache1 cup chocolate chips1/2 cup heavy cream1 tablespoon cherry liqueur or cherry juice from the jarMascarpone cream1 1/2 cups heavy whipping cream1/3 cup granulated sugar1 tablespoon cherry liqueur or cherry juice from the jar8 oz. mascarpone cheese at room temperatureCherry-espresso soak1/2 cup cherry juice from the jar of sour cherries1 cup cold espresso or cold strongly brewed coffee1 tablespoon cherry liqueur optionalAssembly1 package crisp lady fingers 24 cookies24 oz. jar sour cherries in light syrupChocolate curls or shavings see recipe notes3-4 fresh cherries with stems optional
      Instructions Chocolate ganacheIn a medium microwave-safe bowl combine the chocolate chips and heavy cream. Stir until chips are coated with the cream. Microwave at 100% power for 1 minute, or until the cream is hot and steaming but not boiling.Allow the mixture to stand for 1 minute, then whisk together until a shiny ganache forms. Stir in the cherry liqueur or cherry juice. Set aside to cool slightly while you make the mascarpone cream.Mascarpone creamAdd the whipping cream to the bowl of an electric mixer and beat on medium speed while gradually adding in the granulated sugar. When the mixture thickens slightly, beat in the cherry liqueur or cherry juice. Add the room temperature mascarpone cheese. Beat until thick and fluffy.Cherry-espresso soakCombine the cherry juice and espresso in a shallow dish. I used a pie plate.Stir in the cherry liqueur if using.AssemblyDip one side of each lady finger into the cherry-espresso soak and line the bottom of an 8×8-inch baking dish. You may need to trim some of the lady fingers with a serrated knife to fit in an even layer.Top the lady fingers with 1/3 of the mascarpone cream. Smooth evenly.Top the mascarpone cream with half of the chocolate ganache. Remove half of the cherries from the jar and pat dry with paper towels. Add them on top of the ganache; tamp down slightly.Repeat layers of dipped lady fingers, 1/3 of the cream, remaining ganache and remaining cherries (patted dry). Top with the remaining 1/3 mascarpone cream and spread from the center outward creating swirls with your spatula. This cream layer doesn’t have to completely cover the top. Garnish with chocolate curls or shavings. (See recipe notes for instructions.) Refrigerate for at least 3-4 hours, or overnight (recommended).Add fresh cherries with stems to the middle of the dessert just before serving, if desired.
      NotesHow to make chocolate curls: Melt 1 cup of chocolate chips at 30 second intervals in the microwave; stir until smooth. Pour onto cookie sheet and spread evenly with an offset spatula. Place in refrigerator for 5-7 minutes, or until the chocolate is firm and has a matte appearance.
      Remove from refrigerator and let stand for a few minutes (3-5ish) at room temperature. With a small, sharp spatula, begin scraping chocolate at one edge in a thin strip. If chocolate breaks into pieces it is too cold, so allow it to stand a few minutes more at room temp. Chocolate should curl easily as you run your spatula under the chocolate and down the length of the cookie sheet. This may take a few attempts – everyone’s room temperature and humidity conditions will differ. Place curls in a small bowl and store in refrigerator until ready for use. 
      How to make chocolate shavings:  Place a block or bar of chocolate in the freezer, and when it’s good and cold use a vegetable peeler to shave the edge of it onto a plate. Use the plate to transfer the shavings to the top of the dessert; fingers will melt the thin pieces of chocolate.
      Top with cocoa powder: Instead of chocolate curls or shavings,  you could opt for the traditional tiramisu topping – a dusting of unsweet cocoa powder. Sieve 2 tablespoons over the top cream layer.
      Cherry liqueur: Kirshwasser is the usual cherry liqueur used in Black Forest desserts, but most any cherry brandy or other cherry liqueur will elevate the flavor. My homemade cherry liqueur is linked in the blog post, and is very easy to make. Although it needs to steep at least 30 days before using. 
      Instant espresso powder: Instead of brewed espresso or strongly brewed coffee, you can use reconstituted instant espresso powder. Follow the directions on the container and let cool to room temperature. 

      You may also enjoy: LEGGI TUTTO

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      Browned Butter Sweet Potato Biscuits

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      Using buttermilk in your biscuits helps the dough rise and creates taller, fluffier biscuits. The subtle tang from the buttermilk pairs beautifully with the browned butter, sage, and sweet potato for a harmony of flavors perfect for fall. Browned Butter Sweet Potato Biscuits In a light-colored medium saucepan, melt butter over medium heat. Add sage; […] LEGGI TUTTO

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      Maple Cream-Filled Crème Brûlée Buns

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      Buttery-rich brioche bread meets pillowy doughnuts and cracked-top crème brûlée in this one decadent treat. Golden-hued pure maple syrup adds caramel sweetness to the slightly tangy cream filling that is revealed after biting into the satisfyingly crunchy candied sugar glaze. Maple Cream-Filled Crème Brûlée Buns In a small bowl, stir together warm milk, yeast, and […] LEGGI TUTTO

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      Milk Bread Cinnamon Rolls

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      These cinnamon rolls are a labor of love, but the results are undeniably worth it. With a rich, buttery dough, a generous swirl of cinnamon and brown sugar, and a creamy cream cheese icing, these rolls are a true indulgence for any breakfast or afternoon snack.
      The tangzhong method ensures a soft, tender crumb, while the homemade cream cheese icing provides a simple yet delicious complement to the sweet rolls. And with Red Star Active Dry Yeast, you can be sure of a robust rise for perfectly fluffy cinnamon rolls.
      Get ready to savor the aroma of freshly baked cinnamon rolls and treat yourself to a taste of pure bliss.

      Milk Bread Cinnamon Rolls

      Makes 12 rolls

      1 cup (240 grams) whole milk5 tablespoons (60 grams) granulated sugar, divided1 (0.25-ounce) package (7 grams) Red Star® Active Dry Yeast3¾ to 4 cups (476 to 508 grams) bread flour, divided1 tablespoon (9 grams) kosher saltTangzhong (recipe follows)1 large egg (50 grams), room temperature1/2 cup (113 grams) plus 5 tablespoons (70 grams) unsalted butter, room temperature and divided2/3 cup (145 grams) firmly packed light brown sugar1 tablespoon (6 grams) ground cinnamon1/4 cup (60 grams) heavy whipping creamCream Cheese Icing (recipe follows)

      In a small saucepan, heat milk over medium heat until scalding. (An instant-read thermometer should register 180°F/82°C.) Let cool until an instant-read thermometer registers 110°F (43°C) to 115°F (46°C).In a small bowl, whisk together warm milk, 1 teaspoon (4 grams) granulated sugar, and yeast. Let stand until foamy, 5 to 10 minutes.In the bowl of a stand mixer, whisk together 2 cups (254 grams) flour, salt, and remaining 4 tablespoons plus 2 teaspoons (56 grams) granulated sugar by hand. Add warm yeast mixture, Tangzhong, and egg; using the paddle attachment, beat at low speed until well combined. With mixer on low speed, gradually add 1¾ cups (222 grams) flour, beating just until a shaggy dough comes together and stopping to scrape bottom and sides of bowl.Switch to the dough hook attachment. Beat at low speed until dough is tacky, elastic, and slightly smooth, about 8 minutes; add up to remaining 1⁄4 cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Add 5 tablespoons (70 grams) butter, 1 tablespoon (14 grams) at a time, beating until combined after each addition (about 5 minutes total). Scrape bottom and sides of bowl and dough hook. Beat until dough is completely smooth and passes the windowpane test, about 12 minutes. (See Note.) Turn out dough onto a clean surface, and shape into a smooth round.Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.In another small bowl, stir together brown sugar, cinnamon, and remaining 1⁄2 cup (113 grams) butter.Spray a 13×9-inch baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over long sides of pan.Turn out dough onto a lightly floured surface, and roll dough into a 18×12-inch rectangle with one long side closest to you. Spread brown sugar mixture on dough in an even layer, leaving a 1⁄4-inch border on long side closest to you. Starting with long side opposite border, roll dough up into a log, pinching seams to seal. Trim ends, and cut log into 12 (1½-inch-thick) slices. Place slices, cut side down, in prepared pan. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed, 45 minutes to 1 hour.Preheat oven to 350°F (180°C).Pour cream evenly all over rolls.Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), 30 to 35 minutes. Let cool in pan for 10 to 15 minutes. Using excess parchment as handles, remove from pan. Spread Cream Cheese Icing on rolls, and serve warm or at room temperature. Refrigerate in an airtight container for up to 3 days.

      Note: To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.

      Tangzhong

      Makes about 1⁄2 cup

      9 tablespoons (135 grams) whole milk1/4 cup (32 grams) bread flour

      In a small saucepan, whisk together milk and flour. Cook over medium-low heat, whisking constantly, until thickened, whisk leaves lines on bottom of pan, and an instant-read thermometer registers 150°F (66°C). (Mixture will look like mashed potatoes.) Transfer to a small bowl, and let cool until an instant-read thermometer registers 130°F (54°C)or until room temperature.

      Cream Cheese Icing

      Makes about 1 cup

      4 ounces (113 grams) cream cheese, softened1/4 cup (57 grams) unsalted butter, room temperature1 teaspoon (4 grams) vanilla extract1 cup (120 grams) confectioners’ sugar2 tablespoons (30 grams) whole milk

      In a medium bowl, fold together cream cheese and butter with a rubber spatula until smooth. Stir in vanilla. Add confectioners’ sugar, and fold until combined. Add milk, and stir until icing is smooth and spreadable. Use immediately, or cover and refrigerate until ready to use. Let soften before using if refrigerated longer than overnight. LEGGI TUTTO

    • in Recipes

      Pumpkin Biscoff Poke Cake

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      This Pumpkin Biscoff Poke Cake is a delicious departure from ordinary pumpkin cake. Made with Biscoff cookie butter spread, it’s baked, cooled, and frosted in a 13×9 pan for the easiest seasonal treat.

      I love traditional pumpkin recipes for fall, such as my favorite no-frills Pumpkin Bread. Or Classic Pumpkin Roll (posted to this blog 15 years ago!) That’s a dessert I’ll never, ever tire of. But I also don’t mind breaking with tradition. Exploring new flavor combinations is totally my jam, and that’s how this cake came to be. It’s based on a traditional flavor combo – pumpkin cake with cream cheese frosting – but with a Biscoff twist.
      This cake is so easy to whip up in a 13×9 pan, but the real magic happens after baking. You’ll poke holes in the cake, pour in warm, melted Biscoff spread, then top it off with fluffy Biscoff cream cheese frosting. Crushed Biscoff cookies are the only decoration it needs. This cake is the answer for anyone hosting a fall feast, because it serves more than a dozen people. And it’s something that stands out from the ordinary pumpkin spice crowd.

      Biscoff: The Cookie and the Spread
      If you haven’t fallen in love with Biscoff yet, let me introduce you to – or initiate you into – the Biscoff fan club. Biscoff cookies originated in Belgium, where they were first created by the Lotus Bakeries company in 1932. These spiced, caramel-flavored cookies quickly became a favorite to serve alongside coffee. It wasn’t until decades later that Biscoff spread made its debut. In 2007, the spread was invented, transforming the cookie into a creamy, spreadable treat also known as ‘cookie butter’.

      Dry Ingredients
      First thing, in a big bowl, combine the all-purpose flour, granulated sugar, leavens, cinnamon, and salt. Whisk it together well to incorporate everything together. This also aerates the dry mixture.

      Wet Ingredients
      In another bowl, place 15 oz. of pumpkin puree (1 can), vegetable oil, eggs, and vanilla extract. I like using sunflower oil for its neutral, light taste. But regular vegetable oil will work just fine, too! Mix everything together well – a hand mixer works for this – and combine the wet and dry ingredients together.

      Bake in a 13×9 Pan
      Who doesn’t love the ease of baking in a 13×9-inch pan? Grease and flour it first. Or if you have flour-based baking spray then give it a good coating. Then pour the batter in and spread evenly. Bake for about 35 minutes at 350°F.

      Poke Holes in the Cake
      Cool the cake in the pan, then use a wooden spoon handle to poke holes all over the cake. Here I’m using a honey wand handle – whatever works!

      Melt Biscoff Spread
      Place 1 cup of Biscoff spread in a microwave-safe bowl and heat for about 1 minute at 100% power. It should be entirely melted. Stir well to remove lumps. If it’s not completely melted, heat for another 30 seconds.
      Pour the melted Biscoff spread over the cake and use a spoon to push it into the holes in the cake. Refrigerate the cake while you make the frosting. This will set the melted Biscoff and make the cake easier to cover in frosting.

      Biscoff – Cream Cheese Frosting
      Oooh, this is good. And too easy to make! Biscoff spread, 8 oz. of cream cheese and stick of butter. Get these into a big mixing bowl and cream together until well combined and fluffy. Then, beat in a little confectioners’ sugar. Whip until light and creamy.

      Spread the frosting over the cake. I used an ice cream scoop to dollop out the frosting (and you can too!). Spread it evenly first, then create swirls with the end of your spatula.

      Biscoff Cookie Crumble
      Add crushed Biscoff cookies around the edge of the cake. They’ll be crunchy at first, which is nice. But covered with plastic wrap or stored air-tight, the cookies will soften. Which I actually like even better!

      The lightly spiced pumpkin cake and caramelly-flavor of Biscoff spread is a match made in heaven. I urge you to try this Pumpkin Biscoff Poke Cake for yourself!

      I love that this cake is baked, cooled, frosted, and decorated right in the pan. It’s so easy to whip up and requires no fussy decorating. In the photo above, I tried to capture the tunnels of Biscoff created from the ‘poke’ technique. (Do you see it?) It’s so nice to get a forkful of cake with an extra bite of cookie butter in it. This cake generously serves about a dozen people or more, which is perfect for a dinner crowd.
      In the words of my mom via text message: “The pumpkin Biscoff cake is awesome!” I hope you love this cake as much as we do!
      Related recipe: Pumpkin Cream Cheese Bundt Cake

      Pumpkin Biscoff Poke Cake

      Heather Baird

      This cake is so easy to make, feeds a crowd, and takes an ordinary pumpkin cake to the next level with melted Biscoff spread and a rich cream cheese frosting. Crushed Biscoff cookies around the edges add an extra layer of flavor. Biscoff spread comes in two varieties: creamy and crunchy. Be sure to use creamy for this recipe. The 25.4 oz. family size jar will provide the 2 cups of Biscoff spread you’ll need, with a little leftover for snacking on.

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      Prep Time 15 minutes minsCook Time 35 minutes mins1 hour hands off, cooling resting time 1 hour hrTotal Time 1 hour hr 50 minutes mins

      Course DessertCuisine American

      Servings 12

      Equipment13×9 inch cake panor glass Pyrex baking dish
      Ingredients US CustomaryMetric Pumpkin cake2 cups all-purpose flour1 1/2 cups granulated sugar2 teaspoons baking powder1 teaspoon baking soda2 teaspoons ground cinnamon1/2 teaspoon fine grain sea salt15 oz. pumpkin puree 1 can1 cup sunflower oil or vegetable oil3 large eggs at room temperature1 teaspoon vanilla extract1 cup creamy Biscoff spreadBiscoff cream cheese frosting1 cup creamy Biscoff spread at room temperature8 oz. cream cheese at room temperature1/2 cup unsalted butter at room temperature2 cups confectioners’ sugar10 whole Biscoff cookies coarsely crumbled
      Instructions Pumpkin cakePreheat the oven to 350°F. Grease and flour a 13×9 inch baking pan.In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Whisk well to combine.In separate mixing bowl, combine the pumpkin, oil, eggs, and vanilla. Mix well with an electric mixer until the ingredients are well incorporated.Add the wet ingredients to the dry and mix on low speed until well combined. Use a rubber spatula to turn over the batter to make sure there are no hidden pockets of flour. Mix again briefly.Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick tester inserted near the center comes out clean.Allow the cake to cool for about 10 minutes in the pan. Use the handle of a wooden spoon to poke holes all over the top of the cake.Place the 1 cup of Biscoff spread in a microwave-safe bowl and heat in 30 second intervals at 100% power until melted and smooth (about 1 minute to 1 minute 30 seconds total).Pour the melted Biscoff over the top of the cake and use a spoon to smooth it into the holes in the cake. Refrigerate the cake while you make the frosting.Biscoff cream cheese frostingPlace the Biscoff spread, cream cheese, and butter in the bowl of an electric mixer. Beat on medium-high speed until light and creamy. Add the confectioners’ sugar. Beat until well incorporated on low speed.Once the sugar is incorporated, beat on high speed until fluffy and billowy. Dollop the frosting on top of the cake and spread evenly. Use the end of an offset spatula to create swirls in the frosting.Immediately sprinkle the edges with the coarsely crumbled Biscoff cookie pieces.Refrigerate leftovers. Bring cake to room temperature before serving for best flavor and texture.
      NotesWhat to expect: This moist pumpkin cake has tunnels of Biscoff spread throughout the sponge. Fluffy Biscoff-cream cheese frosting is light and billowy, with a creamy cookie butter flavor. Biscoff cookies are the décor around the edges of the cake; they’ll be crunchy at first, but over time in storage they will soften up – which is also really nice!
      Pumpkin Puree – Canned pumpkin and pumpkin puree are the same thing – one 15 oz. can will do the trick for this recipe. Or, you can always roast and puree your own pumpkin if you like. Weigh out 15 oz. on a scale, or measure out a scant 2 cups (about 1 7/8 cups to be exact). 
      Sources: If you can’t find Biscoff spread locally, you can always purchase some online. You can also use other brands of cookie butter, such as Speculoos, but the flavor will be slightly different.  

      Keyword 13×9 cake, Biscoff cream cheese frosting, Biscoff spread, cream cheese frosting, easy pumpkin cake, Fall cake, poke cake, Pumpkin Biscoff Poke Cake, pumpkin sheet cake, thanksgiving cake

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