Caramel Apple Salad with Biscoff Crumble

Love Biscoff? This fall variation on the Midwest classic apple Snickers salad is a no-bake, one-bowl dessert that’s creamy and crowd-pleasing—perfect for backyard barbecues, potlucks, or a simple family dessert.

Caramel Apple Biscoff Salad

Makes:
10 servings

Prep Time:
10 mins
Total Time:
10 mins

This easy, no-bake dessert combines crisp apples, soft caramel pieces, and the warm, spiced flavor of Biscoff cookie butter with light whipped topping and cream cheese for richness. It’s a quick recipe to pull together in one bowl and holds up well for serving at gatherings. The cookies on top add a buttery crunch while the warmed cookie butter ribbon gives a glossy finish and extra Biscoff flavor.

Recipe by
Melissa Rose

Ingredients

2 apples (Granny Smith or Honeycrisp), peeled, cored, and diced into ½” cubes
6–8 Werther’s caramel apple soft caramels, torn into 3–4 pieces each
8 ounces cream cheese, softened
¾ cup Biscoff cookie butter, divided (about ½ cup + ¼ cup)
8 ounces Cool Whip, thawed
16 Biscoff cookies (for layering and garnish)

Note: You can double the recipe to serve a crowd. Use apples you enjoy eating raw — a crisp, slightly tart variety balances the sweetness here.

Instructions

Peel, core, and chop the 2 apples into approximately ½” cubes. Tear each Werther’s caramel into 3–4 small pieces so they disperse throughout the salad. Set aside.
In a large mixing bowl, beat the 8 ounces softened cream cheese with about ½ cup of the Biscoff cookie butter until smooth and creamy, about 1–2 minutes using an electric mixer.
Gently fold in the 8 ounces of thawed Cool Whip, taking care not to overmix so the whipped topping remains light and airy.
Fold in all of the chopped apples and the torn caramel pieces until evenly distributed.
To layer the salad, transfer half of the mixture to a serving bowl. Sprinkle with 6 crushed Biscoff cookies, then top with the remaining apple mixture.
Warm the reserved ¼ cup Biscoff cookie butter briefly (10–20 seconds in the microwave) until pourable, then drizzle it over the top. Finish with additional crushed Biscoff cookies and arrange halved cookies around the rim as decoration.
Cover and refrigerate until ready to serve. The salad often tastes even better the next day as the cookie pieces soften and absorb the flavors.

Tips & Serving:

For a firmer texture, chill the mixed salad 30–60 minutes before serving.
Substitute Greek yogurt for part of the Cool Whip to cut sweetness and add tang (note: texture will be slightly different).
This salad makes a great potluck contribution—bring it chilled and finish with fresh cookie crumbs before serving.

Before you begin: If you try this recipe, consider leaving a review and a photo—feedback helps improve recipes and helps small creators continue to share tested ideas.

Nutrition (per serving)

Calories: 368 kcal

Carbohydrates: 33 g • Protein: 5 g • Fat: 25 g

Saturated Fat: 11 g • Sodium: 145 mg • Sugar: 20 g

See full nutrition panel for additional micronutrients.

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Storage: Keep covered and refrigerated for up to 3 days. If left longer, cookie pieces will become very soft; stir gently before serving.