I’ve been shouting ‘Cookie Butter is here!’ from the highest rooftops ever since I found out that President’s Choice is selling Speculoos Cookie Butter here in Canada. Excitingly, it is EVERY BIT as good as the variety I have been crossing the border for and then keeping under lock and key for the past few years.
I’ve only posted one Cookie Butter recipe on my blog up until now because it just wasn’t an ingredient most of my readers could get their hands on. That will be changing. This insanely decadent bar recipe I’m sharing today was created for President’s Choice by local chef, Kathy Jollymore and I got to sample them (more like gorge on them) during a recent event. Luckily, the recipe was shared and now I will share it with you!
Dark Chocolate Cookie Butter Blondie Bars
- 1/2 cup butter, melted
- 1 egg
- 1 tbsp water
- 1 tsp cinnamon
- 1 pkg PC Blondie Bars Mix
- 1 cup PC Speculoos Cookie Butter
- 1/2 cup butter, softened
- 1/2 cup icing sugar
- 1 PC Dark Chocolate 70% Tablet, chopped
- 1/4 cup butter
Line an 8″ square baking pan with parchment paper, so that it overlaps on all sides. In a mixing bowl, combine the Blondie Bar Mix (set the bag of chocolate chips aside for later), cinnamon, water, egg and melted butter – the batter will be very thick. Scape and spread batter evenly into the parchment-lined pan and bake at 350 for 25-30 minutes. Allow to cool.
Once the blondies are cool (and still in pan), in another bowl mix together the Cookie Butter, butter and icing sugar and beat together well (you could use a mixer for this part, but by hand is fine). Spread over the cooled bars and place in the fridge for an hour or so to firm up before adding the final chocolately layer.
For the final chocolate layer, combine the reserved chocolate chips from the Blondie Mix, the chopped chocolate (I actually just used another cup of semi-sweet chocolate chips), butter and heat in the microwave until just starting to melt, then continue stirring until the mixture is smooth and totally melted (I only needed about 30 seconds in the microwave). Smooth the melted chocolate over the bars and then put back into the fridge to set.
Once the chocolate is set, use the parchment sling to remove the bars from the pan and slice with a warmed sharp knife. Makes 16 hearty, ohmygodsogood bars.