biscoff spread

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 | Comments Off on Bready or Not Original: Cookie Butter and Jelly Bars

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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    Bready or Not: No-Bake Mummy Biscoff Buckeyes

    Posted by on Oct 10, 2018 in biscoff spread, Blog, Bready or Not, chocolate, cookies, healthier | Comments Off on Bready or Not: No-Bake Mummy Biscoff Buckeyes

    Here’s a great recipe to make with kids! These No-Bake Mummy Biscoff Buckeyes are quick, cute, and secretly healthy.

    Bready or Not: No-Bake Mummy Biscoff Buckeyes

    Buckeye treats typically include peanut butter and brown chocolate. I switched in Biscoff (aka cookie butter, available by the peanut butter in most American grocery stores these days) but you can use peanut butter instead.

    Bready or Not: No-Bake Mummy Biscoff Buckeyes

    What makes these secretly healthy, you ask, since I made them unhealthier with cookie butter? Well, the base ingredient of this recipe is… CHICKPEAS. Also known as garbanzo beans.

    Bready or Not: No-Bake Mummy Biscoff Buckeyes

    You cannot tell there are beans in this. All you taste is Biscoff and chocolate. They keep in the fridge for up to a week, too; they get a little sweaty, that’s it.

    Bready or Not: No-Bake Mummy Biscoff Buckeyes

    The white chocolate drizzle is pretty fun. There’s no art to it. Just drizzle every which way, then very quickly add the mini chocolate chip eyes. (Hopefully your mini chips won’t have bloomed like mine did! That means the chocolate has a white cast to it. Perfectly fine to eat, it just doesn’t look as pretty. FYI Mummies don’t care about being pretty.)

    Bready or Not: No-Bake Mummy Biscoff Buckeyes

    Modified from Cooking Light October 2017.

     

    Bready or Not: No-Bake Mummy Biscoff Buckeyes

    These one-bite treats secretly contain chickpeas, but all you taste is cookie butter and chocolate. You can substitute peanut butter for the Biscoff. Recipe makes about 24 mummies using a teaspoon scoop.
    Course: Appetizer, Snack
    Keyword: chickpeas, chocolate, cookie butter, Halloween, holiday, no bake
    Author: Beth Cato

    Ingredients

    • 15 1/2 ounce chickpeas rinsed and drained
    • 1/2 cup cookie butter Biscoff, Speculoos, store brand, etc
    • 2 Tablespoons honey
    • 1/2 teaspoon vanilla extract
    • 1/4 teaspoon kosher salt
    • 1/3 cup white chocolate chips
    • 2 teaspoons mini chocolate chips

    Instructions

    • Pulse chickpeas in a food processor until smooth. Add cookie butter, honey, vanilla, and salt, and pulse more. Use a teaspoon scoop to measure out the dough; place on a wax paper-lined baking sheet that will fit in the fridge. Use hands to smooth out each ball. Chill until firm, at least 30 minutes.
    • Carefully melt white chocolate in the microwave at 20% power in 15 second bursts, stirring well between each pass, until it's smooth. Dip fork prongs in the chocolate and drizzle back and forth over the buckeyes to create a mummy bandage effect. Immediately place two mini chocolate chips for eyes on each mummy head. If need be, melt white chocolate again to use some dots of it as glue for the eyes.
    • Store in the fridge for up to a week, but expect them to sweat and get moister.
    • OM NOM NOM!
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    Bready or Not Original: Cookie Butter White Chocolate Macadamia Nut Bars

    Posted by on Apr 4, 2018 in biscoff spread, Blog, blondies, Bready or Not, chocolate | Comments Off on Bready or Not Original: Cookie Butter White Chocolate Macadamia Nut Bars

    Cookie butter makes everything better. This is a maxim of life. It is proven true yet again with these Cookie Butter White Chocolate Macadamia Nut Bars.

    Bready or Not Original: Cookie Butter White Chocolate Macadamia Nut Bars

    Cookie butter is found by the peanut butter in most grocery stores in the US these days. The most popular brands are Biscoff and Speculoos, but Walmart, Kroger, and Sprouts even have their own jars now!

    Bready or Not Original: Cookie Butter White Chocolate Macadamia Nut Bars

    What does cookie butter taste like? Well… rich, buttery cookie dough rendered into peanut butter-like form. That’s the only way to describe it.

    Bready or Not Original: Cookie Butter White Chocolate Macadamia Nut Bars

    In this recipe, the cookie butter flavor amps up the inherent baked-good yumminess of these bars. Add white chocolate and macadamias along with that? Oh yeah.

    Bready or Not Original: Cookie Butter White Chocolate Macadamia Nut Bars

    You end up with a ribbon of cookie butter through the middle and swirls across the top. These effectively acts like a thin frosting, as these otherwise aren’t heavy duty on sweetness.

    Bready or Not Original: Cookie Butter White Chocolate Macadamia Nut Bars

    The bars rise a lot as they bake and end up quite cakey. They hold together well, so you can cut them small, if you want.

    Bready or Not Original: Cookie Butter White Chocolate Macadamia Nut Bars

    I want to mention macadamia nuts again. They are lovely in this recipe, adding a sporadic crunch and buttery flavor that goes oh-so-well with everything else.

     

    Bready or Not Original: Cookie Butter White Chocolate Macadamia Nut Bars

    Cookie butter (aka Biscoff spread, Speculoos, and various store brands) creates luscious bars with some macadamia nuts added for crunch! These thick bars will store well at room temperature for as long as a week, if they last that long.
    Course: Dessert, Snack
    Keyword: bars, chocolate, cookie butter, macadamia nuts
    Author: Beth Cato

    Ingredients

    • 1 1/2 cups unsalted butter 3 sticks, softened
    • 1/2 cup white sugar
    • 2 cups brown sugar packed
    • 4 large eggs room temperature
    • 1 Tb vanilla extract
    • 4 cups all-purpose flour
    • 1 teaspoon salt
    • 2 teaspoons baking powder
    • 1 cup white chocolate chips
    • 1 cup macadamia nuts chopped
    • 2/3 cup + 1/2 cup creamy cookie butter spread divided

    Instructions

    • Preheat oven to 350-degrees. Line a 9x13 pan with aluminum foil and apply nonstick spray.
    • In a large bowl, cream butter until light and fluffy. Add in both sugars, followed by the eggs one by one, then the vanilla.
    • In a separate bowl, sift together the flour, salt, and baking powder. Gradually mix into the wet ingredients until just incorporated.
    • Spread half of the dough in the bottom of the pan. Mixture will be thick. Use an uneven spatula to spread 2/3 cup cookie butter in an even layer over the dough.
    • Top with remaining dough and spread to edges. Dollop the 1/2 cup of cookie butter here and there over the top, then use a butter knife to swirl it into the dough.
    • Bake for 40 to 45 minutes, until the top is golden brown and the middle passes the toothpick test. Dough will rise a great deal.
    • Cool completely in pan. Use the foil to lift up bars for easy cutting. Store sliced pieces in a sealed container at room temperature for as long as a week.
    • OM OM NOM!
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    Bready or Not: No-Bake Cookie Butter Truffles

    Posted by on Dec 27, 2017 in biscoff spread, Blog, Bready or Not, chocolate, cookies, no-bake dessert | Comments Off on Bready or Not: No-Bake Cookie Butter Truffles

    We’ll finish off the year with a sinfully sweet treat that acts in stark contrast to those diet ads already clogging the TV: No-Bake Cookie Butter Truffles.

    Bready or Not: No-Bake Cookie Butter Truffles

    I’ll be honest. I hate making truffles. No matter how many times I do it, or what equipment or chocolate I use, they never end up “pretty” like on other food blogs.

    Bready or Not: No-Bake Cookie Butter Truffles

    But heck, I’m posting pics and this recipe anyway, because these things are DELICIOUS.

    Bready or Not: No-Bake Cookie Butter Truffles

    White chocolate (with a touch of oil) is used to coat balls made of crushed graham crackers and cookie butter. Those are the ingredients. It’s that easy.

    Bready or Not: No-Bake Cookie Butter Truffles

    It’s also that good. You see those ingredients, you know exactly how this will taste.

    Cookie butter has gone mainstream at this point. Speculoos and Biscoff are the traditional options, but Walmart is even carrying their own brand now! If you haven’t tried cookie butter yet… I’m sorry/not sorry about the joy I am introducing to your life.

    Bready or Not: No-Bake Cookie Butter Truffles

    Modified from No-Bake Speculoos Truffle Cookies in Foot Network Magazine, December 2015.

    Bready or Not: No-Bake Cookie Butter Truffles

    This straightforward no-bake dessert combines graham crackers and cookie butter, and coats them with white chocolate. Makes about 35 teaspoon-sized balls.
    Course: Appetizer, Dessert, Snack
    Keyword: chocolate, cookie butter, no bake
    Author: Beth Cato

    Ingredients

    • 9 graham crackers 1 sleeve, about 8 ounces
    • 1 1/3 cup creamy cookie butter spread
    • 11 ounces white chocolate chips 1 bag
    • 1 Tablespoon coconut oil or vegetable shortening
    • nonpareils or sprinkles for decoration

    Instructions

    • Line a baking sheet with wax paper. Pulse the graham crackers in a food processor until finely ground but not powdery. Add the cookie butter and pulse the two together, scraping down the sides as needed. If the mix isn't cohesive, add a touch more cookie butter.
    • Use a teaspoon scoop or spoon to form 1-inch balls. Arrange them on the cookie sheet and cover with plastic wrap. Let them set in fridge at least one hour or overnight.
    • Melt the white chocolate chips and coconut oil by your preferred method, on stove top, a stand-alone melter, or microwave; note that white chocolate burns quickly, so take care!
    • One at a time, drop cookie butter balls into the chocolate and flip to coat. Allow excess chocolate to drip off before returning the truffle to the wax paper sheet. Continue to coat truffles, warming chocolate as necessary. Decorate truffles with nonpareils or sprinkles.
    • Let set in fridge at least 30 minutes, then transfer to a lidded container. Store in fridge. Truffles will keep at least a week.
    • Recipe makes about 35 teaspoon-sized balls.
    • OM NOM NOM!
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    Bready or Not: Quick Cookie Butter Pumpkin Fudge

    Posted by on Oct 26, 2016 in biscoff spread, Blog, Bready or Not, fudge, no-bake dessert | Comments Off on Bready or Not: Quick Cookie Butter Pumpkin Fudge

    Is frosting your favorite part of cake? Well, do I have a fudge recipe for you!

    Bready or Not: Quick Cookie Butter Pumpkin Fudge

    This easy microwave fudge tastes like pumpkin spice frosting. It’s that rich. That delicious. This makes a big batch, so cut the pieces small and share with a crowd!

    Bready or Not: Quick Cookie Butter Pumpkin Fudge

    The original version of this recipe used peanut butter. Well, you know me. Why go with cliché peanut butter when you can use creamy COOKIE BUTTER? Use Biscoff, Speculoose, or any of the new off-brand versions–heck, my local Sprouts even has their own cookie butter now!

    Bready or Not: Quick Cookie Butter Pumpkin Fudge

    In baked recipes, cookie butter makes cooked goodies taste like cookie dough. Here, that effect is much more mild. It adds a lovely color and helps the pumpkin and spices to shine through.

    Bready or Not: Quick Cookie Butter Pumpkin Fudge

    Make this for a potluck or family gathering, and share the joy of cookie butter and pumpkin spice!

    Modified from Peanut Butter Pumpkin Fudge at Crazy for Crust.

    Bready or Not: Quick Cookie Butter Pumpkin Fudge

    This easy microwave fudge tastes like pumpkin spice frosting! The recipe makes a lot of fudge, and note that it softens very fast at room temperature. Keep it chilled!
    Course: Dessert, Snack
    Keyword: chocolate, cookie butter, fudge, pumpkin, quick fudge
    Author: Beth Cato

    Ingredients

    • 4 cups white chocolate chips
    • 1/2 cup Creamy Biscoff or Speculoos or other brand cookie butter
    • 3/4 cup pumpkin puree
    • 2 teaspoons pumpkin pie spice
    • 2 teaspoons vanilla extract
    • turbinado sugar optional

    Instructions

    • Line an 8x8-inch pan with foil and coat it with cooking spray. Measure out all of your ingredients and have them at hand.
    • Place white chocolate chips and cookie butter in a large microwave-safe bowl. Heat on 50% power for 45 seconds--and stay close, because white chocolate can burn fast in the microwave. Stir well, then continue heating on 50% power in 25 second increments, stirring between each bout, until melted and smooth.
    • (Yes, you could also do this in a saucepan over medium-low heat on the stovetop, but that wouldn't be quite as quick!)
    • Once the chocolate and cookie butter are blended with no lumps, immediately stir in the pumpkin puree, spice, and vanilla extract. Combine it as fast as you can. Pour the fudge batter into the prepared pan. If desired, sprinkle turbinado sugar and some more pumpkin spice over the top.
    • Place in fridge to set for several hours before cutting and serving--this makes a lot! Keep stored in a sealed container in fridge, with blocks of fudge between layers of wax paper or parchment. The fudge softens fast at room temperature.
    • OM NOM NOM!

    Bready or Not: Quick Cookie Butter Pumpkin Fudge

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    Bready or Not: Biscoff-Nutella Ecstasy Bars

    Posted by on Jul 13, 2016 in biscoff spread, Blog, blondies, Bready or Not, brownies, chocolate | Comments Off on Bready or Not: Biscoff-Nutella Ecstasy Bars

    Last week I shared Peanut Butter Ecstasy Bars. This week I switch out the peanut butter for a version that tastes even better.

    Bready or Not: Biscoff-Nutella Ecstasy Bars

    The top and bottom layers use cookie butter (Biscoff, Speculoos, whichever!) while the middle layer uses just a touch of Nutella. That combination is luscious. Cookie dough and chocolate. Guh.

    Bready or Not: Biscoff-Nutella Ecstasy Bars

    I mentioned before that the peanut butter version can be crumbly, especially the edge pieces. Well, this new variation is even messier. Karmic balance for the extra deliciousness, right? The middle pieces were a touch gooey, even as the edge pieces pretty much shattered as they were cut.

    Bready or Not: Biscoff-Nutella Ecstasy Bars

    That’s not a bad thing here, though. These pieces are delicious. Lap them up. Save them to top ice cream or yogurt. Just please, don’t let them go to waste.

    Bready or Not: Biscoff-Nutella Ecstasy Bars

    Mind you, they’ll also go to your waist, but that’s a totally separate dilemma.

    Bready or Not: Biscoff-Nutella Ecstasy Bars

    This variation of my Peanut Butter Ecstasy Bars uses Biscoff or Speculoos for the crust and Nutella in the filling for a fantastic cookie dough-chocolate combination. They might be crumbly and messy (especially the edges), but you'll want to gobble up every morsel.
    Course: Dessert, Snack
    Keyword: bars, chocolate, cookie butter
    Author: Beth Cato

    Ingredients

    Crust:

    • 1/2 cup unsalted butter room temperature
    • 1/2 cup Creamy Biscoff spread or other cookie butter brand
    • 1 1/2 cups white sugar
    • 1 teaspoon vanilla extract
    • 1 1/2 cups all-purpose flour

    Filling:

    • 2 eggs room temperature
    • 2 Tablespoons Nutella or similar chocolate spread
    • 1/2 cup white sugar
    • 1/2 cup brown sugar packed

    Instructions

    • Preheat oven to 375-degrees. Line a 9x13 pan with aluminum foil and apply nonstick spray.
    • In a large bowl, mix butter, cookie butter, and sugar. Add the vanilla. Slowly mix in the flour. Set aside about 1 cup of the dough, and firmly press the rest into the prepared pan.
    • Using the same bowl, make the filling. Beat together the eggs, Nutella, and two sugars. Spread this over the unbaked crust. Sprinkle the reserved dough over the top.
    • Bake for 20 to 25 minutes, until the dough it set and golden. Cool completely in pan. Slice into bars. The bars may be crumbly, especially the edge pieces, but every bit is delicious. Keeps for at least 3 days in a sealed container.
    • OM NOM NOM!

     

    Bready or Not: Biscoff-Nutella Ecstasy Bars

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