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.
[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
Ingredients
- 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
Instructions
- 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.
