Speculoos doesn't sound too appetizing, does it? But speculoos is actually a Dutch spiced shortbread cookie that's very thin, crispy and caramelized with an intricate design on the front. The cookies are traditionally baked on or just before St. Nicolas Day in the Netherlands and Belgium and around Christmastime in Germany.
|Photo by By Zerohund|
But some smart person didn't want to keep that goodness locked into a December time frame and transformed the cookies into a peanut-butter-like spread.
It's a tasty alternative for those poor, misguided folks who don't like peanut butter. My husband is among those people. He will eat PB, but he much prefers other options. And thus, Cookie Butter Bars were born. I took a recipe that used peanut butter and peanut butter chips and substituted cookie butter and white chocolate chips.
They are among the treats that have found their way into suppers during wheat planting time. Bar cookies are a quick alternative to scooping individual cookies, an important factor when combining baking with parts runs and fertilizer deliveries.
Cookie Butter Bars
2/3 cup speculoos cookie butter (like Biscoff, found in peanut butter aisle)
1 cup brown sugar
3/4 cup sugar
1 1/2 tsp. vanilla
3 cups flour
1/2 tsp. salt
1 tsp. baking soda
1 cup chocolate chips (milk or semi-sweet - your preference)
1 cup white chocolate chips
1 3/4 cups miniature marshmallows
Heat oven to 350 degrees. Spray a 10- by 15-inch pan with baking spray. Line with parchment paper. (This keeps the marshmallows from sticking to the pan, making for easier removal.)
In a large mixing bowl, mix together butter, cookie butter and sugars. Cream well. Add eggs and vanilla; mix well.
Add dry ingredients, just until blended. Fold in chocolate and white chocolate chips and marshmallows.
Spread batter into prepared pan and bake for 20-22 minutes or until light golden brown. (Ovens vary. so know your oven.) They will seem a little gooey, but they set up when cooled.