Friday, January 17, 2014

Toasted Oatmeal Cookie Butter Bars

A couple of years ago, Biscoff spread first made its appearance in the States, it was nearly impossible to find. I can remember looking everywhere for it with no success. I even had my mom looking, since she goes to different stores than I do. I did finally find it, at a fancy grocery store in downtown Seattle. I picked it up right away because I was ecstatic that I found it! I knew that it would eventually be found everywhere, but it took a while.

Of course, now you can get the Biscoff spread anywhere: every grocery store, Cost Plus, even some of the better stocked drug stores.  Trader Joes came out with their version, even in crunchy. I now try to keep it in the cupboard at all times. These bars looked fabulous, pairing the cookie butter with toasted oats and chocolate. The oats are toasted on the stove in butter; how decadent! Do be careful toasting the oats, as they can go from toasty to burnt in seconds. Burnt oats are really not good.

These are probably the quickest baking bar cookies I’ve ever made, just 15 minutes in the oven. They might not look fully baked when you take them out of the oven, but they will continue baking after coming out of the oven. They seem like they may be crisp, since they are so thin, but they maintain a lovely chewiness. You just can’t beat the flavor of the cookie butter. Oh, and you’ll have some glaze left over and it’s fabulous on graham crackers, gingersnaps, or probably anything else that you may think to put it on!

Toasted Oatmeal Cookie Butter Bars
1 tablespoon butter
1 cup oats
1 cup plus 2 tablespoons flour
1 tsp baking soda
1/2 tsp salt
1/4 cup butter, room temperature
1/4 cup Biscoff spread/cookie butter
1/3 cup sugar
1/3 cup brown sugar
1 large egg
1/2 tsp vanilla
3/4 cup chocolate chips

2 tablespoons Biscoff spread/cookie butter
1/2 cup powdered sugar
1-2 tablespoons water

Preheat oven to 350 degrees.  Spray a 9 x 13-inch baking dish with nonstick cooking spray.

In a small skillet over medium heat, melt the 1 tablespoon butter. Add the oats and cook, stirring, until toasted, 4-5 minutes. Watch carefully so that the oats won’t burn. Remove from the heat and spread the oats on a paper towel. Allow to cool for a few minutes.

In a small bowl whisk together flour, baking soda, and salt; set aside. In a large mixer bowl, beat the ¼ cup butter, cookie butter, sugar, and brown sugar on medium until fluffy. Add the egg and vanilla and stir until combined. With the mixer running on low, gradually add the flour mixture and stir just until incorporated. Stir in the toasted oats and chocolate chips by hand. Press dough evenly into the prepared dish.

Bake 14 to 15 minutes, until edges are golden. The bars make look slightly under baked, but will set while cooling. Cool bars completely in pan on a wire rack before glazing.

Make the glaze: microwave the cookie butter in a small bowl until melted, about 30 seconds. Whisk in the powdered sugar and water; drizzle glaze over the cooled bars. Allow the glaze to set before cutting into bars.

Recipe from Tutti Dolci

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