Cookie Butter Bars via Averie Cooks
Get ready for the best brown sugary, cinnamony & buttery food coma you’ve ever been in.
What You’ll Need:
For the base:
- ½ c (1 stick) unsalted butter, melted
- 1 egg
- 1 c light brown sugar
- 2 tsp vanilla
- 2 tsp cinnamon
- 1/3 c Cookie Butter (also code named: Speculoos) – make this a heaping measurement (overfill your measuring cup)
- ¾ c all-purpose flour
- Smidge of salt (optional, maybe throw some over your shoulder)
For the Topping:
- Tools: Pastry cutter helps immensely in this case, I highly recommend using this over a fork if you have one. But a fork will do, it will just take longer.
- ¼ c unsalted butter, softened
- ½ c whole rolled old-fashioned oats
- ¼ c brown sugar
- 2 tbsp sugar
- 2 tbsp all-purpose flour
- 1+ tsp cinnamon (however much you feel like, I stuck with one)
- Preheat to your favorite number – 350° F!
- Line an 8×8 pan with tinfoil, set aside
- [Bars] Melt the butter in a microwave safe bowl, let cool for a minute.
- Move the butter to a decently sized bowl, add the egg, sugar, vanilla & cinnamon until combined.
- Add the cookie butter/speculoos – mix. Add the flour and finish mixing until just incorporated (aka stop when you can’t see any flour anymore – ya done.)
- Pour the bar mixture into the tinfoil lined pan.
- [Topping] Throw all that stuff in a bowl and use your pastry cutter/fork to mash it all together until it looks awesome/everything is fully mixed together. Pour it on top of your bar mixture.
- Bake these bars for 30 minutes. When they’re done, melt a little cookie butter (about two spoonfuls) and drizzle it on top with the spoon. It looks awesome and tastes even better.
These bars were named “The best thing I’ve ever made” for the office this week. Given, this usually happens with new recipes I make, but this one had something special about it: no chocolate. That’s right, I have people in my office who prefer no-chocolate desserts.
But let me tell you something: As a chocolate lover, I totally didn’t mind. These bars were the perfect consistency. They were granola-y on top, and creamy/chewy on the bottom. The amount of cinnamon in it popped perfectly against the brown sugar, and it was just the right amount of sweet.
I will absolutely make these again and again.
You should too 😉
Until next recipe!