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Close-up of Biscoff Christmas crack with chocolate and crushed Biscoff cookies

Biscoff Toffee Crack

This Biscoff Toffee Crack is an easy Christmas candy made with buttery toffee, creamy Biscoff spread, crunchy Biscoff cookies, and smooth chocolate. A festive, no-fuss holiday treat everyone will love. Ready in just 20 minutes with only 5 ingredients! RECIPE UPDATED DECEMBER 17, 2025
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Serving Size 24 Pieces

Equipment

  • 1 Candy Thermometer optional
  • Pot
  • Baking Sheet
  • Parchment Paper
  • Spatula

Ingredients

  • 36 Biscoff cookies
  • ¾ cup butter
  • ¾ cup brown sugar
  • 3/4 cup Biscoff spread
  • 1-2 tbsp heavy cream
  • 1 cup chocolate chips of your choice - I like to use Callebut milk chocolate callets made with premium Belgian chocolate but have also used semi-sweet chocolate chips with great results.
  • 4 Biscoff cookies crushed for topping

Instructions

  • Preheat oven to 325°F (163°C ) and line a baking sheet with parchment paper.
    11x15 pan lined with parchment paper
  • Arrange cookies in a single layer to cover the pan.
    36 Biscoff cookies
    36 Biscoff cookies arranged side by side on a parchment lined baking sheet
  • Cook the toffee: In a saucepan over medium heat, melt the butter and brown sugar, stirring as needed. Allow the mixture to come to a boil, then reduce heat and simmer gently for 2-3 minutes or until temperature reaches 275-285°F (135-141°C) on a candy thermometer. Do not let the temperature go above 300°F (150°C).
    ¾ cup butter, ¾ cup brown sugar
    Butter and brown sugar melting together in a saucepan to make toffee
  • Melt Biscoff Spread and Add to Toffee: While the sugar mixture is boiling, gently warm the Biscoff spread in the microwave for 20–30 seconds, just until melted and smooth.Once the saucepan is off the heat, slowly whisk in the melted Biscoff until fully combined. Taking the pot off the heat is key — adding Biscoff while the mixture is too hot can cause it to clump.
    If the mixture looks thick or starts to get a little clumpy, don’t panic. Simply whisk in 1–2 tablespoons of heavy cream (I used 35% heavy whipping cream) and keep whisking until the mixture smooths out again.
    Troubleshooting (If It Separates)Sometimes the butter can separate — this is normal and totally fixable.Place the pot back on a warm burner with the heat off or on the very lowest setting, then whisk gently until everything comes back together. If you haven’t added the cream yet, add it now — it helps bring the mixture back into a smooth, glossy sauce.
    1-2 tbsp heavy cream, 3/4 cup Biscoff spread
    Melted Biscoff spread whisked into toffee mixture
  • Pour the toffee over the cookies and use a silicone spatula to spread evenly. You may need to use your hands to keep the cookies steady while spreading but be careful not to let the hot toffee touch you. Don't worry about it being perfect, it will continue to spread while baking.
    Toffee spread over crackers before adding chocolate
  • Bake in the preheated oven for 5-7 minutes. Remove from overn and sprinkle chocolate chips on top and let sit for a couple of minutes to melt, then spread evenly.
    Chocolate melting over hot toffee on a baking tray
  • Top with crushed cookies. Chill for 2 hours or overnight in the refrigerator.
    4 Biscoff cookies
  • Break into pieces and enjoy!
    Close-up of Biscoff Christmas crack with chocolate and crushed Biscoff cookies

Notes

If your toffee separates or turns grainy, it usually means the butter and sugar didn’t stay properly emulsified. To prevent this, keep the heat at medium (not high) and stir constantly until the mixture is fully smooth and bubbling. If you notice it starting to separate, remove it from the heat and whisk in the heavy whipping cream vigorously to bring it back together before pouring.
Storage: Keep in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2 months.
Troubleshooting Tips:
  • If the toffee looks oily or separated, place the pan back on very low heat and whisk until smooth.
  • If it gets clumpy or seizes, whisk in 1–2 tbsp heavy cream to bring it back together.
  • Cook over medium-low heat for best results — high heat can cause separation.
  • If the toffee thickens too fast, gently warm it again to loosen before spreading.

Estimated Macros (Per Serving — 24 servings)

Based on standard Biscoff cookies, regular butter, brown sugar, milk chocolate chips, and 2 tbsp heavy cream

Per Piece (1/24 of batch):

  • Calories: 205 kcal
  • Fat: 12 g
  • Carbohydrates: 22 g
  • Sugar: 16 g
  • Protein: 2 g