Biscoff Caramel Smores

I don’t have to tell y’all that I’m sooo not a “sweets” person. That is not my weakness. If I’m trying to drop a few pounds, that’s not my downfall.

I’m more of a buffalo chicken/pizza/Mexican food with tons of jalapeños type of gal. Not all at the same time, mind you.

But, I do have to admit that the last few times I’ve been on a plane and offered Biscoff cookies, I take them. And I eat them slowly, as I sip my Bloody Mary that’s I’m enjoying trying to put a band aid on my debilitating flight anxiety. Why do I only see these on airplanes? And why are they are so good?

So, that being said, not too long ago I noticed Biscoff spread at my Publix and couldn’t help but be interested. So, I passed by this 100 times or more before finally giving in. See, I pretty much live at my Publix – as a matter of fact I know a lot of them by name and have a favorite sacker.

I wasn’t so much interested in eating it as I was playing with it. As a matter of fact, now that I think about it, my husband says that about me all the time – “You don’t eat! You just cook!”. Why yes, I do eat thank you very much.

I just think maybe he doesn’t pay attention. This recipe has no real story behind it other than I saw the Biscoff, I bought the Biscoff, and making smores immediately came to mind when I brought the pretty little jar home.


My children inhaled them.


My husband didn’t even have a chance.

Bless his little heart.

Here’s your printable –

Biscoff Caramel Smores

Biscoff Caramel Smores


  • 8 whole graham crackers, halved
  • 4 tbsp Biscoff spread
  • 2 cups marshmallows
  • 1 cup caramel, melted (I used a container of caramel dip found in the produce section that you can microwave)


  • Preheat oven to low broil.
  • Spread Biscoff on four of the graham crackers and top with marshmallows. Broil until marshmallows are a tiny bit browned, 1-2 minutes. Remove from oven, drizzle with caramel immediately and top with remaining graham crackers.




  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has One Comment

  1. SunnyB @ andloveittoo

    Biscoff is a spread made out of cookies?!? How amazing is that? I wish I had tasted this back in my gluten-full days so that I could figure out a way to make it “Sunny safe” now. Heck…maybe I just need to make “Sunny safe” cookies and turn them into a spread. This sounds amazing. xoxo

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