Cookie Butter Bars

Cookie Butter! Ah, the age-old debate as to whether Trader Joe’s or Biscoff is the best butter.  I’m no stranger to this great debate.  Honestly, they are both great and would work well in this recipe.  Flavor wise, Trader Joe’s cookie butter is very gingerbread like and has notes of cinnamon.  Biscoff, my choice for these cookies, is a more neutral, buttery shortbread flavor.  Whichever you go with, everyone will be asking for the recipe for these bangin’ Cookie Butter Bars!  The Ghiradelli chocolate topping seals the deal!

 Ingredients:

 2 1/2 cups graham cracker crumbs
1 1/4 cups cookie butter
1 cup butter, melted
2 cups Ghiradelli chocolate chips
2 3/4 cups confectioners sugar

Mix 1 cup of cookie butter, the melted butter, confectioners sugar, and graham crackers in a large bowl.

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 Mold the Cookie butter mixture into a 9 x 9 glass dish.

 Melt the chocolate and mix with 1/4 cup of cookie butter.  You can use a double boiler – I went the easy route and nuked it in the microwave (on small increments) .  Warning! Any water that comes in contact with the chocolate will make it seize up.

 Yum..

 Top the cookie butter mixture with an even coat of the melted chocolate.

 Cover with cellophane, and refrigerate overnight (or 2 hours minimum)

 Serve and Enjoy! This super simple, no-bake recipe is SO worth it!

 

-Chef Hallie

Cookie Butter Bars
An easy, no bake recipe with delicious results!
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Ingredients
  1. 2 1/2 cups graham cracker crumbs
  2. 1 cup and 1/4 cookie butter
  3. 1 cup butter, melted
  4. 2 cups Ghiradelli chocolate chips
  5. 2 3/4 cups confectioners sugar
Instructions
  1. Mix 1 cup of cookie butter, the melted butter, confectioners sugar, and graham crackers in a large bowl.
  2. Mold the Cookie butter mixture into a 9 x 9 glass dish.
  3. Melt the chocolate and mix with 1/4 cup of cookie butter. You can use a double boiler - I went the easy route and nuked it in the microwave (on small increments) . Warning! Any water that comes in contact with the chocolate will make it seize up.
  4. Top the cookie butter mixture with an even coat of the melted chocolate.
  5. Cover with cellophane, and refrigerate overnight (or 2 hours minimum)
Notes
  1. Warning! Any water that comes in contact with the chocolate will make it seize up.
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