Cookie Butter Bars

Cookie Butter Bars

These soft, chewy bars capture everything you love about cookie butter—warm spice, brown sugar sweetness, and a hint of buttery richness. Made with LorAnn Cookie Butter Bakery Emulsion, they deliver that signature cozy flavor in every bite.

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Ingredients

BISCOFF SHORTBREAD CRUST:
1 1/2 cups (180g) Biscoff cookies, finely crushed (about 23 lotus biscoff cookies)
1/2 cup (60g) all-purpose flour
1/4 cup (30g) powdered sugar
1/2 cup (115g) unsalted butter, melted

CREAMY COOKIE BUTTER FILLING:
1 cup (240g) cookie butter (smooth)
8 oz (225g) cream cheese, softened
1/2 cup (60g) powdered sugar
1 tsp LorAnn Cookie Butter Bakery Emulsion

COOKIE BUTTER FUDGY TOPPING:
1/2 cup (120g) cookie butter
1/2 cup (85g) white chocolate chips
1/4 cup (60ml) heavy cream

 

 

Recipe PDF

Cookie Butter Bars
R0611.pdf Download PDF

Directions

1
Preheat your oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
2
In a mixing bowl, combine 1 1/2 cups (180g) of finely crushed Biscoff cookies, 1/2 cup (60g) of all-purpose flour, and 1/4 cup (30g) of powdered sugar.
3
Pour in 1/2 cup (115g) of melted unsalted butter and stir until the mixture is well combined and resembles wet sand.
4
Press the mixture evenly into the prepared pan to form a thick crust.
5
Bake for 12-15 minutes or until the edges are lightly golden. Allow it to cool completely.
6
In a large mixing bowl, beat 8 oz (225g) of softened cream cheese until smooth and creamy.
7
Add 1 cup (240g) of cookie butter and 1 tsp of LorAnn Oils cookie butter flavor (optional), and mix until well combined.

8. Gradually add in 1/2 cup (60g) of powdered sugar, mixing until the filling is smooth and spreadable.
9
Spread the filling evenly over the cooled shortbread crust. Chill in the refrigerator while you prepare the topping.
10
In a microwave-safe bowl, combine 1/2 cup (120g) of cookie butter, 1/2 cup (85g) of white chocolate chips, and 1/4 cup (60ml) of heavy cream.
11
Microwave in 20-second intervals, stirring between each, until the mixture is smooth and fully melted.
12
Pour the fudgy mixture over the chilled cookie butter layer, spreading it evenly with a spatula.
13
Refrigerate the bars for at least 2 hours or until the topping is set.
14
Once chilled, lift the bars out of the pan using the parchment paper overhang. Cut into squares and enjoy!

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