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
1/2cupunsalted butterroom temperature
1/2cupCreamy Biscoff spreador other cookie butter brand
1 1/2cupswhite sugar
1 1/2cupsall-purpose flour
2TablespoonsNutella or similar chocolate spread
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.