Gooey Toffee Biscoff Bars

So let’s talk about these bars.

We’ll call them Gooey Toffee Biscoff Bars – A dense yellow cake base, topped with toffee bits, Biscoff cookie pieces, and sweetened condensed milk which is further gooed up by adding liberal dollops of marshmallow creme on top.

They’ll stick to your teeth, your lips, your spatula, your kitchen counter. But you won’t care.

You won’t even realize it until later, actually, once you awaken from your sugar coma.

What? Did you really think these wouldn’t leave you a drooling, stuttering mess? In a good way, of course. Always in a good way.

Yes, these are sweet. Yes, they are calorie bombs. Yes, they should definitely be made only on special occasions, when there’s a party, a cookout, a book-club meeting ensuring these will all be gobbled up, leaving you no leftovers.

Because you really don’t want to have these as leftovers. You’ll end up hiding them from everyone but yourself, stashing these bars in places like . . . under your pillow.

And that’s sticky.

Not to mention unsanitary. Who eats in their bed?

Gooey Toffee Biscoff Bars
(Adapted from Picky Palate’s Girl Scout Cookie Thin Mint Gooey Cake Bars)

1 box of your favorite yellow cake mix
1 egg
1 stick unsalted butter, softened
1-14.5 ounce can sweetened condensed milk
1 cup crushed Biscoff cookies
1 cup toffee bits
1 7-ounce jar of marshmallow creme

Preheat the oven to 350. Line a 9 x 13 pan with foil, allowing extra foil to overhang the sides. (This will make it much easier to remove the bars.) Grease the foil. Set aside.

In a large bowl, combine the cake mix, egg, and butter. Knead with your hands or in a stand mixer until fully blended. Press the mixture into the bottom of the 9 x 13 pan.

Sprinkle the crushed Biscoff cookies and toffee bits over the cake mix layer. Drizzle the sweetened condensed milk over the top of the cookies and toffee. Finish by dolloping the marshmallow cream over the condensed milk.

Bake for 25-30 minutes. Allow the bars to cool completely before cutting. (For extra ease, refrigerate them before removing them from the pan)

Yield: 16 bars