Ingredients
The following ingredients have 12 Servings
- 3/4 cup (12 tablespoons; 170g) unsalted butter, (melted and slightly cooled)
- 3/4 cup (144g) light brown sugar, (packed)
- 1 and 1/2 teaspoons vanilla extract
- 1 cup old fashioned oats
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1-14 cup (160g) white flour
- 1 cup (255g) cookie butter or Biscoff spread (Note 1)
- 1 cup (170g) milk chocolate chips ((or semi-sweet or dark))
Instruction
- PREP: Preheat the oven to 350 degrees F. Line an 8x8-inch pan with parchment paper, leaving an overhang for easy removal, and set aside. In a large bowl, melt the butter. Set aside to cool back to room temperature. If the butter is still hot it will melt the sugar and cause greasy bars.
- COOKIE LAYER: Once butter is cooled, add in the brown sugar and vanilla. Stir until combined. Add in the oats, baking soda, salt, and flour. Mix until combined. Take half of this mixture (just eyeball it) and press it firmly into the bottom of the prepared pan. Bake for 8-10 minutes or until very lightly browned at the edges.
- COOKIE BUTTER: Meanwhile, place the cookie butter in a microwave-safe bowl and heat for 30 seconds.
- CHOCOLATE CHIPS: When the bottom layer is done baking, remove it from the oven and sprinkle the chocolate chips over it in an even layer. Slowly pour the Biscoff evenly over the chocolate chips. Gently smooth this layer evenly over the chocolate. Sprinkle the remaining oatmeal cookie mixture over top of everything. Don't press this cookie part topping down into the bars.
- BAKE: Bake for another 13-20 minutes or until lightly browned at the edges. (Mine always takes right around 15 minutes.)
- ENJOY: Remove and allow to cool completely, about 2-3 hours. The cookie butter will be very gooey and soft at first. These bars take a while to be firm, so allow time for the bars to sufficiently cool before cutting. Use parchment paper overhang to pull out the bars from the pan and cut them into 16 equal bars. Enjoy!
