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
Keyword: bars, cookie butter, cookies
Author: Beth Cato
1cupunsalted butter 2 sticks, room temperature
1 1/2cupswhite sugar
2cupscreamy cookie butter
13ouncejelly or preserves or jam, about 1 1/2 cups
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.