Bready or Not Original: Cookie Butter and Jelly Bars (Big Pan)
These thick, chewy bars are sweet and delicious. Use your favorite jelly or go for a seasonal variation and make it taste a little different every time you make this recipe!
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: apple butter, blueberries, cookie butter, strawberries
Author: Beth Cato
Equipment
13x9 pan
aluminum foil
nonstick spray
offset spatula
Ingredients
1cupunsalted butter (2 sticks) room temperature
1 1/2cupswhite sugar
1teaspoonvanilla extract
2large eggs room temperature
2cupscreamy cookie butter such as Biscoff and Trader Joe's Speculoos
3cupsall-purpose flour
1teaspoonbaking powder
10-12ouncesjelly or jam or preserves
Instructions
Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply nonstick spray.
In a large mixing bowl, beat together butter and sugar until light and fluffy. Add the eggs, vanilla, and cookie butter. Follow up with the flour and baking powder.
Spread about 2/3 of the dough in the prepared pan. Using an offset spatula, spread the jam in an even layer up to about 1/2 inch of the edge. Dollop the remaining dough all over the top. Use a knife to gently form into swirls with the jelly.
Bake for 25 to 30 minutes until the edges start to brown and the middle is set and passes the toothpick test. Let cool completely on wire rack. Use foil to lift contents onto a cutting board to slice into bars. Store in a sealed container at room temperature.