A crispy Biscoff cookie crust with a sweet creamy cheesecake filling drizzled with cookie butter.
Have you ever had a Cookie Butter Bar before? Neither have we until Starbucks came out with them a few years ago. It has been a while since they have released them so we thought why not make our own?
If you are a fan of Biscoff cookie butter you are going to love these.
The ingredients you will need:
- Biscoff cookies
- Butter. We use salted butter but unsalted will work too.
- Cream cheese
- Powdered sugar
- Heavy cream
- Vanilla extract
- Biscoff cookie butter
This recipe is simple to make. Let’s go through the steps.
How to make Cookie Butter Bars
The first thing that we are going to start off with is the crust.
Using a food processor crust the cookies up until they resemble fine crumbs. Then we are going to pour in some melted butter and blend it together in the food processor until it comes together.
Next, we are going to grab a 6×6 inch square baking pan. Line it with parchment paper(with a little hanging over the side so it is easier to get out of the pan) and spray it with some non-stick cooking spray.
We are going to pour our crumbs into the prepared pan. Press the crumbs down into the pan using the back of a measuring cup creating an even layer.
Bake the crust for 14-16 minutes in an oven that has been preheated to 350° Farenheight. Once the crust is done baking allow it to cool completely. This prevents our cream cheese filling from melting.
Using an electric stand mixer or even a hand mixer whip the heavy cream until peaks start to form. Transfer the whipped cream to another bowl and set that aside until we are ready to fold into our cream cheese mixture that we are about to make.
Using a stand mixer with a paddle attachment beat the cream cheese on high for one minute. This will make the cream cheese soft enough to work with. Next, add in the powdered sugar and vanilla extract.
Once everything has been mixed we are going to combine the cream cheese mixture and the cream together by gently folding in the cream.
Bringing it together
Scoop the cream cheese mixture over the cooled crust. Spread until you have an even layer. Cover and allow it to chill in the refrigerator for at least 4 hours or overnight.
Slicing, drizzling and enjoying
After the bars have chilled in the refrigerator take them out of the pan. Slice them into bars and drizzle on some melted cookie butter. Now grab a few on a plate and enjoy.
Cookie Butter Bars
- 1 Package of Biscoff Cookies
- 4 tbsp Butter melted
- 1½ cups Cream Cheese softened
- 1 cup Heavy Cream cold
- 1/2 cup Powdered Sugar
- 1½ tsp Vanilla extract
- 1/4 cup Cookie Butter melted
- Preheat the oven to 350° Farenheight. Prepare a 6-inch square baking pan with parchment paper with a little hanging over the side and spray with non-stick cooking spray. Set aside.
- In a food processor crush the cookies into fine crumbs.
- Pour in melted butter and blend until everything has come together. Transfer to the prepared baking pan. Using the bottom of a measuring cup to push the crumbs into an even layer.
- Bake for 14-16 minutes. Allow it to cool completely.
- Using an electric standing mixer with a whisk attachment whip the heavy cream on high speed until peaks start to form. Transfer to a separate bowl. Set aside.
- In an electric mixer with a paddle attachment beat the cream cheese for 1 minute on medium speed. Then add in the powdered sugar and vanilla extract. Mix on medium speed until everything is well combined. Scrape down the sides as needed.
- Gently fold in the whipped cream until completely combined.
- Spread the filling evenly over the crust. Cover and chill in the refrigerator for 4 hours or overnight.
- After they have chilled remove them from the pan and slice them into bars. Drizzle the melted cookie butter over them. Enjoy.
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