Tuesday, May 20, 2014

Cookie Butter Crumble Bars

Things have been stressful lately. Capital "S" Stressful. So let's talk about something frivolous, K?

Cookie butter is one of those things you don't realize is missing from your life until you try it.


This stuff is just... well it is spreadable cookies. It tastes like a graham cracker. This variety has little bits of crushed up cookie in it as well. It is reminiscent of Biscoff spread. Jeff's brother recently sent us a few jars of Biscoff in the mail, we were running low so it was perfect timing! Expect a few more cookie butter recipes in the coming weeks.

Normally, I just spread a little cookie butter on a piece of scorched toast and call it a day, but I have been toying with a few recipe ideas. The first: blondies.


This blondie is made by creaming together cookie butter, unsalted butter and sugar until fluffy. A little leavening, some flour, vanilla and oats get thrown in as well. It makes a crumbly dough that gets pressed into a pan and baked. The finished bars have two layers: a chewy blondie bottom and a crumbly streusel top.

Jeff told me these taste like pie, without all the bullshit (ahem, fruit?) I couldn't have said it better myself.

In all seriousness, they are addictive. Top one with some ice cream and call it a day.

Cookie Butter Crumble Bars
makes and 8x8" pan

6 Tablespoons butter, softened
1/2 c Cookie Butter (TJ's or Biscoff)
3/4 c granulated sugar
2 Tablespoons brown sugar
1 egg
1 teaspoon vanilla
1 1/4 c AP flour
1/2 c old fashioned oats
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
- - -
1. Pre-heat oven to 350F and line an 8x8" baking pan with foil; mist with baking spray and dust with a little flour to coat bottom/sides
2. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and Cookie Butter together until smooth scrape down the sides of the bowl
3. Add vanilla and egg; mix until just combined
4. Add dry ingredients and mix until a soft dough just begins to clump together (mixture will look crumbly)
5. Pour dough into prepared pan; using your fingers press dough into an even layer
6. Bake at 350F for 35-40 minutes
7. Cool completely before slicing

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