Sugar Cookie Butter Bar

Do you like Biscoff also known as Cookie Butter? Well if you do, or have wanted to try it, this is THE recipe for you! 

I gave this recipe a whirl and you know how you pass by the pan and the edges are not completely even, so you have to ‘straighten’ them out by cutting with a knife or metal spatula? Ok, this is THAT kind of recipe.  It’s buttery, oh-so-good indescribable lick your fingers yummy!  


Biscoff Sugar Cookie Butter Bars

Ingredients:

Sugar Cookie Layer:

2 cups sugar

2 ½ cups flour

½ tsp. baking powder

½ tsp. salt

2 sticks (1 cups) of real butter softened

2 tsp. vanilla extract

2 large eggs  

 

Cookie Butter Layer:

1 stick (1/2 cup) of real butter

14 oz. jar of biscoff cookie butter (approx. 1 1/4-1/3 cups)

½ cup powdered sugar  

 

Chocolate Layer:

1 stick (1/2 cup) real butter

1 cup of milk or semi-sweet chocolate chips  

 

This is Biscoff Cookie Butter and I found it with the peanut butters.  It is made from those really nummy cookies you get on airplanes sometimes.  Maybe buy two, one to use in the recipe and one to ‘taste for quality check’.  I’m sure you’ll be like me and check it often, you never know when it might change, right!     *Any brand will do, I just wanted to show you what it looks like.       

Sugar Cookie Butter BarDirections:

Heat oven to 350 degrees.

Coat a cake pan, 9×13”, with cooking spray or line with parchment paper.

In a medium bowl, stir together the flour, baking powder and salt; set aside.

In a large bowl, beat the butter and sugar for 3 minutes, or until it is light and fluffy.Sugar Cookie Butter BarAdd in the vanilla.

Add in one egg at a time, combining for about 30 seconds after each addition.Sugar Cookie Butter BarGradually add in the flour mixture just until it is combined, scraping down the sides of the mixing bowl as needed.Sugar Cookie Butter BarPress the cookie dough into the bottom of the 9×13” pan.

I have a little trick of using a bit of powdered sugar on my fingers to help press the sticky dough into the pan and keep it off of my fingers.Sugar Cookie Butter BarBake for 23-29 minutes, or until the edges are a light brown, and cooked through.Sugar Cookie Butter BarWhen done remove from oven and allow to sit for 10 minutes, then put it in the refrigerator for a half hour.

Now let’s make the next layer by softening the butter in the microwave for about 20 seconds.

Add in the cookie butter and microwave for 30 seconds.

Pour the butter and cookie butter into mixer bowl and add the powdered sugar. Sugar Cookie Butter BarWhen the cookie layer has been in the refrigerator for half hour, pour on the cookie butter layer and spread evenly.  

Put the pan back into the refrigerator and chill for another 30 minutes.Sugar Cookie Butter BarWhen the cookie bar has chilled, melt the butter and chocolate together in the microwave. 

Sugar Cookie Butter Bar

Microwave a few more seconds if needed until smooth and combined.Sugar Cookie Butter BarSpread the chocolate layer over the cookie butter layer.Sugar Cookie Butter Bar

Spread evenly, then chill for another 30 minutes to 1 hour.

Sugar Cookie Butter Bar

Bring the bars to room temperature and cut, or from the refrigerator.  Sugar Cookie Butter Bar

Store in the refrigerator.

Biscoff Cookie Butter Bars
Delicious Cookie Bars made with Biscoff Cookie Butter

Recipe adapted slightly from Wine & Glue.  Copyright Carrie Groneman, A Mother’s Shadow, 2013

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