Bready or Not Original: Cookie Butter and Jelly Bars

Posted by on May 13, 2020 in biscoff spread, Blog, blondies, Bready or Not, breakfast, cookies | 0 comments

Cookie butter and Jelly Bars! These things are soft and chewy, creating a whole casserole dish-worth of luscious goodies.

Bready or Not Original: Cookie Butter and Jelly Bars

As often as I’ve advocated for cookie butter on Bready or Not, it seems people are always discovering it for the first time. Lucky you! It’s essentially pulverized cookies in spreadable form.

Bready or Not Original: Cookie Butter and Jelly Bars

You can find generic versions or Biscoff brand at places like Walmart, Target, and Sprouts, and Trader Joe’s is famous for their Speculoos jars.

Bready or Not Original: Cookie Butter and Jelly Bars

In these bars, cookie butter adds incredible softness and amps up the cookie flavor. That’s right, it has this weird ability to make cookies taste more like cookies.

Bready or Not Original: Cookie Butter and Jelly Bars

Use whatever jelly or jam or preserves you want. Try not to spread it to the very edge, as it can be very sticky on the foil, even if it’s well-greased.

Bready or Not Original: Cookie Butter and Jelly Bars

 

Bready or Not Original: Cookie Butter and Jelly Bars

Cookie butter pairs with jelly just as well (if not better) as peanut butter does, but is nut-free for those with allergies. These bars are soft, chewy, and delicious, sweetened just-enough by your choice of jelly or preserves.
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: bars, cookie butter, cookies
Author: Beth Cato

Ingredients

  • 1 cup unsalted butter 2 sticks, room temperature
  • 1 1/2 cups white sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups creamy cookie butter
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 13 ounce jelly or preserves or jam, about 1 1/2 cups

Instructions

  • Preheat oven at 350-degrees. Line a 13x9 baking pan with foil and apply nonstick spray or butter.
  • In a big bowl, cream together butter and sugar until light and fluffy, scraping bottom of bowl as necessary. Follow up with the eggs, vanilla, and cookie butter, until blended.
  • Gradually mix in the flour and baking powder.
  • Spread about 2/3 of the batter in the prepared pan. Spread the jelly but not quite to the edges. Dollop the remaining dough all over the top.
  • Bake for 25 to 30 minutes, until the surface is golden and not jiggly, with the middle passing the toothpick test.
  • Cool completely at room temperature or in the fridge. Use foil to lift contents onto a cutting board to parcel into bars. Store in a sealed container with waxed paper or parchment paper between the layers, either in the fridge or on the counter.

OM NOM NOM!

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