Description
Irresistible cookie butter bars combine creamy spread with buttery graham cracker crust for a delightful dessert. Sweet layers of spiced cookie crumble and rich filling create a perfect treat you’ll crave again and again.
Ingredients
Scale
- 396 g (14 oz) sweetened condensed milk
- 204 g (1 1/2 sleeves) graham crackers (crushed to crumbs)
- 125 g (1/2 package) Biscoff cookies (crushed to crumbs)
- 113 g (1/2 cup) unsalted butter (cut into cubes)
- 113 g (1/2 cup) unsalted butter (at room temperature)
- 180 g (1 1/2 cups) confectioners’ sugar
- 56 g (2 oz) cream cheese (at room temperature)
- 31 g (4 cookies) Biscoff cookies (crushed to crumbs)
- 15 g (1 tbsp) cookie butter spread
- 1 tsp pure vanilla extract
- 1/4 tsp kosher salt
Instructions
- Prepare an 8×8 or 9×9 inch baking pan by lining it with parchment paper, creating slight overhangs for easy removal.
- Pulverize graham crackers and Biscoff cookies into fine crumbs using a food processor. Transfer to a mixing bowl and blend in kosher salt.
- Gently melt unsalted butter and sweetened condensed milk together in a saucepan over low heat until fully combined and smooth.
- Pour the warm butter and milk mixture over the cookie crumbs, stirring until thoroughly integrated.
- Evenly compress the crumb mixture into the prepared pan, then refrigerate while preparing the buttercream layer.
- Using a mixer, cream room-temperature butter and cream cheese for 3-4 minutes until smooth, periodically scraping bowl sides.
- Gradually incorporate confectioners’ sugar and vanilla extract, mixing on low speed initially, then increasing to medium-high for an additional 3 minutes.
- Fold crushed Biscoff cookies into the buttercream, mixing for approximately one minute until fully distributed.
- Spread the buttercream evenly over the chilled cookie base.
- Warm cookie butter spread briefly over low heat until it reaches a drizzling consistency, being careful not to overheat.
- Use a sandwich bag with a snipped corner to create intricate drizzle patterns of cookie butter across the buttercream surface.
- Refrigerate the assembled bars for at least 2 hours to ensure proper setting.
- Remove from pan using parchment paper overhangs and slice into serving portions.
Notes
- Ensure graham crackers and Biscoff cookies are finely ground for a smooth, consistent base that holds together perfectly.
- Use room temperature butter and cream cheese to achieve a silky, lump-free buttercream that spreads effortlessly.
- Chill the bars thoroughly to help them set firmly and enhance the flavor melding between layers.
- For gluten-free option, swap regular graham crackers with gluten-free graham-style crackers and verify Biscoff cookie compatibility.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 328 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 36 g
- Fiber: 1.5 g
- Protein: 3.5 g
- Cholesterol: 45 mg