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
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
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.
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.Add in the vanilla.
Add in one egg at a time, combining for about 30 seconds after each addition.Gradually add in the flour mixture just until it is combined, scraping down the sides of the mixing bowl as needed.Press 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.Bake for 23-29 minutes, or until the edges are a light brown, and cooked through.When 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. When 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.When the cookie bar has chilled, melt the butter and chocolate together in the microwave.
Microwave a few more seconds if needed until smooth and combined.Spread the chocolate layer over the cookie butter layer.
Spread evenly, then chill for another 30 minutes to 1 hour.
Bring the bars to room temperature and cut, or from the refrigerator.
Store in the refrigerator.
Recipe adapted slightly from Wine & Glue. Copyright Carrie Groneman, A Mother’s Shadow, 2013
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