Cookie Butter Popcorn Bars – a delicious recipe with Syrup, Butter, Marshmallow Fluff, Butter, Cookies, Chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease a 9x13 bake and set aside.
2
In a large stockpot heat corn syrup, Cookie Butter, Marshmallow Fluff and butter over medium heat. Stir constantly. You want this mixture to melt together into a smooth and thick consistency. This takes about five minutes.
3
In another large pot, dump in the popcorn and crushed Biscoff cookies.
4
When it's ready, slowly drizzle half of the hot Cookie Butter mixture over top. Stir well to combine. Pour in the rest of the hot Cookie Butter mixture. Make sure the popcorn and cookies are coated well.
5
Pour and press the popcorn mixture into the greased baker. Refrigerate for one hour.
6
After one hour, cut the bars into squares.
7
For the ganache, melt chocolate morsels in a saucepan over low heat. Mix in cream. Stir until completely smooth then remove from heat.
8
Quickly dunk the bottom of each bar into the ganache. Work quickly or the bars will start to melt. Place dunked bars on a sheet of parchment paper. Refrigerate until ready to serve. Store in refrigerator.
1366
kcal
Calories
128
g
Fat
53
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup Light Corn Syrup, 1 cup Cookie Butter (or Biscoff Spread), 1 cup Marshmallow Fluff, 6 Tablespoons Butter, and more.
Yes, Cookie Butter Popcorn Bars falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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