Cookie Butter Brown Sugar Streusel Bars
Cookie Butter Brown Sugar Streusel Bars takes roughly 35 minutes from beginning to end. For 96 cents per serving, you get a side dish that serves 6. One serving contains 405 calories, 5g of protein, and 25g of fat. Plenty of people made this recipe, and 3721 would say it hit the spot. Head to the store and pick up unsalted butter, granulated sugar, salt, and a few other things to make it today. It is brought to you by Averie Cooks. Overall, this recipe earns a not so spectacular spoonacular score of 24%. Try Cinnamon Brown Butter Sugar Cookie Bars, Brown Butter Pear Sugar Cookie Bars, and Brown Sugar Cinnamon Sugar Cookie Bars for similar recipes.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 30 minutes
Ingredients:
2 teaspoons cinnamon
heaping 1/3 cup smooth Cookie Butter (or creamy Biscoff; peanut butter will lend a different flavor but may be substituted; or use Homemade Cookie Butter)
2 tablespoons Cookie Butter, melted for final drizzle after baking
Bars
1 large egg
3/4 cup all-purpose flour
2 tablespoons granulated sugar
1/4 cup brown sugar, packed (I used light; dark may be used for more robust flavor)
1/2 cup whole rolled old-fashioned oats (not quick cook or instant)
pinch salt, optional and to taste
Streusel Topping
1/2 cup (1 stick) unsalted butter, melted you could also use browned butter)
2 teaspoons vanilla extract
Equipment:
aluminum foil
microwave
bowl
oven
frying pan
whisk
pastry cutter
spatula
toothpicks
Cooking instruction summary:
Bars - Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. In a large microwave safe bowl, melt 1/2 cup butter, about 1 minute. Allow the butter to cool momentarily so you don't scramble the egg. Add the egg, 1 cup brown sugar, vanilla, 2 teaspoons cinnamon, and whisk or stir until smooth. Add the heaping 1/3 cup Cookie Butter, and stir to incorporate. Add the flour, optional salt, and stir until just combined; don't overmix. Pour batter into prepared pan, smoothing the top lightly with a spatula; set pan aside. Streusel Topping - In the same bowl you made the batter in (provided you scraped it fairly clean with a spatula), add all the streusel ingredients except the 2 tablespoons cookie butter for final drizzle post-baking, and work the mixture with a spoon, a pastry cutter, or your hands until small pebbles form. Sprinkle topping evenly over base layer (it looks like there's quite a bit, but it seeps in during baking). Bake for about 30 minutes, or until center is set and not jiggly; and the edges are set and have pulled away slightly from sides of pan. It will be hard to determine how set the center is because it's hard to see what's going on underneath the streusel topping and edges are the best clues. I baked for 29 minutes, at which point most edges were quite firm, crusted over, and the corners were crisping. Testing for doneness in the center with a toothpick is another clue; toothpick should come out mostly clean. After pulling pan from the oven, heat 2 tablespoons of Cookie Butter in the microwave to melt, about 15 seconds. Immediately and evenly drizzle Cookie Butter over the top of bars. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Store bars in an airtight container for up to 1 week at room temperature, or up to 3 months in the freezer.
Step by step:
1. Bars - Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. In a large microwave safe bowl, melt 1/2 cup butter, about 1 minute. Allow the butter to cool momentarily so you don't scramble the egg.
2. Add the egg, 1 cup brown sugar, vanilla, 2 teaspoons cinnamon, and whisk or stir until smooth.
3. Add the heaping 1/3 cup Cookie Butter, and stir to incorporate.
4. Add the flour, optional salt, and stir until just combined; don't overmix.
5. Pour batter into prepared pan, smoothing the top lightly with a spatula; set pan aside. Streusel Topping - In the same bowl you made the batter in (provided you scraped it fairly clean with a spatula), add all the streusel ingredients except the 2 tablespoons cookie butter for final drizzle post-baking, and work the mixture with a spoon, a pastry cutter, or your hands until small pebbles form. Sprinkle topping evenly over base layer (it looks like there's quite a bit, but it seeps in during baking).
6. Bake for about 30 minutes, or until center is set and not jiggly; and the edges are set and have pulled away slightly from sides of pan. It will be hard to determine how set the center is because it's hard to see what's going on underneath the streusel topping and edges are the best clues. I baked for 29 minutes, at which point most edges were quite firm, crusted over, and the corners were crisping. Testing for doneness in the center with a toothpick is another clue; toothpick should come out mostly clean. After pulling pan from the oven, heat 2 tablespoons of Cookie Butter in the microwave to melt, about 15 seconds. Immediately and evenly drizzle Cookie Butter over the top of bars. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Store bars in an airtight container for up to 1 week at room temperature, or up to 3 months in the freezer.
Nutrition Information:
covered percent of daily need
