Ingredients
The following ingredients have 4 Servings
- 1 whole box (7oz) Speculoos cookies (Available at Trader Joe's or use Biscoff Cookies)
- 4 tbsp butter, melted
- 1 whole jar (14oz) cookie butter spread
- 4 ounces cream cheese at room temperature
- 1/2 tsp vanilla extract
- 2 tbsp butter softened
- 2 cups powder sugar, sifted
Instruction
- Preheat your oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper making sure the paper hangs over at least two sides for easy removal of the bars.
- Add the cookies to a food processor and blend until they are very finely crushed. Transfer to a bowl but save 2 tbsp of crushed cookies to the side for later.
- Add the melted butter and stir well with a spoon until the mixture is like wet sand.
- Dump the crushed cookie mixture into the pan and using a flat bottomed cup or ramekin, press the crushed cookies down firmly until flat and evenly packed.
- Bake in the oven for 14 minutes and then let cool.
- Once the base is cool, scoop out the cookie butter and spread it over the cookie base evenly and carefully trying not to disturb the crushed cookie mixture.
- Place the pan in the freezer while you make the frosting.
- In the bowl of a stand mixer, beat the cream cheese and butter until creamy. Add the vanilla and 1 cup of the powdered sugar.
- Beat on high for 3-4 minutes then scrape down the bowl. Add the remaining powdered sugar and beat again on high for another 4-5 minutes and the frosting is well mixed.
- Bring the pan from the freezer and spread the frosting evenly on top of the firm cookie butter. Sprinkle the 2 tbsp of crushed cookies over the surface and place in the fridge for at least 30 minutes.
- Once the frosting has firmed up, lift the bars out of the pan and slice into small squares. Keep any leftover bars in the refrigerator.
