Ingredients
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1 (14.1 oz) jar Biscoff ® Creamy Cookie Butter, divided
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1/2 cup plus 2 tbsp unsalted butter, softened and divided
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1/2 cup granulated sugar
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1/2 cup light brown sugar
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1 large egg, at room temperature
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1 3/4 cup self-rising flour
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1/2 tsp salt
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1 cup confectioners' sugar
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1 tsp pure vanilla extract
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3 tbsp low-fat milk
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Flaky sea salt, to garnish (optional)
Steps
1
Line an 8x8-inch metal baking pan with parchment. Spread ¾ cup cookie butter onto parchment in pan. Freeze 30 min.
2
Preheat oven to 350°F. In a large bowl, using a hand mixer or stand mixer, combine ½ cup butter, ½ cup cookie butter, granulated sugar, and brown sugar. Beat on medium 2–3 min., until fluffy. Add the egg and beat 1 min., until combined. Gradually mix in the flour and salt until just combined.
3
Remove frozen cookie butter with parchment from pan. Reline baking pan with parchment or grease pan with butter. Spread half of cookie dough into baking pan in an even layer. Place frozen cookie butter square on top, then cover with remaining cookie dough. Bake 25–30 min., until edges are lightly browned and center is set. Let cool completely.
4
Meanwhile, in a medium microwave-safe bowl, melt remaining 2 tbsp butter. Add confectioners’ sugar, vanilla, milk, and a pinch of salt, if desired. Whisk until smooth. Once bars are cool, drizzle glaze over bars.
5
In a microwave-safe bowl, warm remaining cookie butter 15–30 sec., until pourable. Drizzle warmed cookie butter over bars. If desired, sprinkle flaky sea salt over bars. Chill 2 hours, then slice into 16 bars. Store in an airtight container at room temperature for up to 5 days.
Tips
To make your own self-rising flour for this recipe, whisk together 1¾ cups all-purpose flour, 2½ tsp baking powder, and ¼ tsp salt.
