Biscoff Blondies are a nut-free treat you can tuck into any lunchbox. Be prepared to be worshipped after school, though. Because yeah….
I am a bad person.
No, really. I am.
My husband and I are in the midst of a weight loss competition. He has less weight to lose than I do, so I figured this would be a breeze. Heh. I was wrong.
We decided to start our competition on a random Wednesday evening. The man stopped drinking soda and stopped eating fast food and cookies.
And by Sunday he was down nine pounds.
NINE POUNDS. How is that even a thing?
I mean, I gave up soda a couple of years ago and I didn’t lose a single pound. Probably because I’ve never really been a big soda drinker, but still. I hate him.
So, I decided to play dirty.
Biscoff is his weakness. He eats spoonfuls of it before bed every night. He is never without a jar of it in his cabinet. He once passed around a jar of Biscoff spread and some plastic spoons at a meeting. His love for Biscoff is hardcore.
So, like I said. Playing dirty.
I baked up a batch of my peanut butter blondies, but doctored them up a bit to make them Biscoff Blondies. Then, for good measure, I spread extra Biscoff on the top of the bars as they were cooling.
The husband could not resist. The only problem? Neither could I.
I may have sabotaged him a bit, but I also sabotaged myself. That Biscoff is a naughty little vixen, always calling my name and insisting that one little bite won’t hurt.
I have a feeling neither one of us will lose another pound while these bars are in the house.
(At least I don’t have a houseful of these Raspberry Biscoff Crumb Bars. That would be dangerous.)
I think tomorrow I’ll make him a loaf of my blueberry bread. It’s topped with a sweet glaze that is sure to do him in. If I can resist it myself, I just may have a shot. I’m currently winning by .16%. Go me.
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Biscoff Blondies Recipe
Ingredients
- 1/2 cup Butter
- 1 cup Biscoff Spread divided
- 3/4 cup Brown Sugar
- 1 Egg
- 1 teaspoon Pure Vanilla Extract
- 1 cup All-Purpose Flour
- 1/8 teaspoon Salt
Instructions
- Preheat oven to 350°F.
- Add the butter and 1/3 cup of Biscoff to a sauce pan set over low heat and melt together.
- Once melted, stir in the brown sugar. Let cool for 5 minutes before adding the egg and vanilla. Stir to combine.
- Stir in the flour and salt.
- Spread into a greased 8×8 baking dish and bake for 20-25 minutes or until the center is just set.
- Remove from the oven and spread with the remaining 2/3 cup of Biscoff. Let cool completely before cutting into small squares.