12 Days of Christmas, Day 10: [Recipe] No-Bake Cookie Butter Bars

Speculoos, or cookie butter, is exactly what is sounds like – a spreadable cookie. You can use it any way you’d use hazelnut spread or peanut butter.

I found a great way to use cookie butter in these bars covered with chocolate ganache. They are quick and easy to make and always a bit hit.

Jump straight to the recipe

[Recipe] No-Bake Cookie Butter Bars

Makes 36 squares

1 1/2 cups icing sugar
1 1/2 cups graham cracker crumbs
1 cup cookie butter
1/2 cup butter, melted
pinch of salt
6 oz semisweet chocolate
3/4 cup heavy cream

Spray an 8″x8″ pan with nonstick cooking spray and set aside.

In a large bowl, combine the icing sugar, graham cracker crumbs, cookie butter, butter, and salt. Mix very well.

Spread the cookie mixture in the prepared pan.

Put the chocolate chips in a medium bowl.

Heat the cream over low heat until bubbles just start to form around the edge of the pot.

Pour the warmed cream over the chocolate and let sit for about a minute.

Stir the chocolate and cream mixture until completely smooth.

Pour the chocolate over the cookie base.

Refrigerate for at least an hour, or ideally, overnight.

Cut into squares.

[Recipe] Cookie Butter Bars
Yields 36
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142 calories
11 g
27 g
11 g
1 g
7 g
28 g
24 g
9 g
0 g
4 g
Nutrition Facts
Serving Size
28g
Yields
36
Amount Per Serving
Calories 142
Calories from Fat 99
% Daily Value *
Total Fat 11g
17%
Saturated Fat 7g
34%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 27mg
9%
Sodium 24mg
1%
Total Carbohydrates 11g
4%
Dietary Fiber 0g
2%
Sugars 9g
Protein 1g
Vitamin A
6%
Vitamin C
0%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 cups icing sugar
  2. 1 1/2 cups graham cracker crumbs
  3. 1 cup cookie butter
  4. 1/2 cup butter, melted
  5. pinch of salt
  6. 6 oz semisweet chocolate
  7. 3/4 cup heavy cream
Instructions
  1. Spray an 8"x8" pan with nonstick cooking spray and set aside.
  2. In a large bowl, combine the icing sugar, graham cracker crumbs, cookie butter, butter, and salt. Mix very well.
  3. Spread the cookie mixture in the prepared pan.
  4. Put the chocolate chips in a medium bowl.
  5. Heat the cream over low heat until bubbles just start to form around the edge of the pot.
  6. Pour the warmed cream over the chocolate and let sit for about a minute.
  7. Stir the chocolate and cream mixture until completely smooth.
  8. Pour the chocolate over the cookie base.
  9. Refrigerate for at least an hour, or ideally, overnight.
  10. Cut into squares.
Adapted from Farmhouse Rules
beta
calories
142
fat
11g
protein
1g
carbs
11g
more
Adapted from Farmhouse Rules
The Frilly Apron http://www.thefrillyapron.com/

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