Have you seen the new Cookie Butter Bars in Starbucks? They taste completely ridiculously good and you can make them at home, which also means you can eat way too many!
Once again my addiction to Starbucks has me trying to recreate one of their new menu items, freaking Cookie Butter Bars! You can also check out my S’mores Bars and Double Chocolate Loaf Cake as evidence of my problem.
It’s my mission to always bring you recipes that I can stand behind 100%. Every time I hit publish I feel excited to add to the pile but this one has me a little more giddy than usual.
These are insane! I noticed them the other day and stupidly asked the barista if they were any good. He looked sort of ashamed, like he’d eaten way too many of them and just shook his head.
“So good,” he said with eyes half closed, two jazz hands and looking up towards the sky like he was praying for a giant version of the bar to appear and just fall on top of him.
They are good, and so easy to make at home. Make that super-easy if you have a Trader Joe’s nearby because that’s where you can find the speculoos cookies and those addictive jars of cookie butter. If you don’t have a TJ’s handy no worries, you can still use any other brand of cookies and cookie butter.
Let’s break these sweet layers of cookie butter dessert heaven down.
The base is crushed speculoos cookies and butter- duh! Because cookie butter needs more butter. Fact!
Top that with the cookie butter straight from the jar, and I dare you to try and not take a lick of the spoon at this stage. Finish the bars off with a blanket of cream cheese frosting and more crushed cookies.
Cut these bars on the small side or not, I don’t care. I’ll still be your friend even if you don’t cut them and just eat it as one giant 8×8 inch square.
Speculoos Cookie Butter Bars
- 1 whole box (7oz) Speculoos cookies Available at Trader Joe's or use Biscoff Cookies
- 4 tbsp butter, melted
- 1 whole jar (14oz) cookie butter spread
- 4 ounces cream cheese at room temperature
- 1/2 tsp vanilla extract
- 2 tbsp butter softened
- 2 cups powder sugar, sifted
- Preheat your oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper making sure the paper hangs over at least two sides for easy removal of the bars.
- Add the cookies to a food processor and blend until they are very finely crushed. Transfer to a bowl but save 2 tbsp of crushed cookies to the side for later.
- Add the melted butter and stir well with a spoon until the mixture is like wet sand.
- Dump the crushed cookie mixture into the pan and using a flat bottomed cup or ramekin, press the crushed cookies down firmly until flat and evenly packed.
- Bake in the oven for 14 minutes and then let cool.
- Once the base is cool, scoop out the cookie butter and spread it over the cookie base evenly and carefully trying not to disturb the crushed cookie mixture.
- Place the pan in the freezer while you make the frosting.
- In the bowl of a stand mixer, beat the cream cheese and butter until creamy. Add the vanilla and 1 cup of the powdered sugar.
- Beat on high for 3-4 minutes then scrape down the bowl. Add the remaining powdered sugar and beat again on high for another 4-5 minutes and the frosting is well mixed.
- Bring the pan from the freezer and spread the frosting evenly on top of the firm cookie butter. Sprinkle the 2 tbsp of crushed cookies over the surface and place in the fridge for at least 30 minutes.
- Once the frosting has firmed up, lift the bars out of the pan and slice into small squares. Keep any leftover bars in the refrigerator.