Cookie butter babies

29 Oct

I’d heard people talk about tj’s cookie butter, about how good it was, addicting…. so when I saw it at my trader joes I bought it. After tasting it I couldn’t describe it… I didn’t not like it, but I didn’t love it either. So I left it in the pantry trying to figure out what to do with it. This came out pretty good. You definitely need the choco later on top. It was supposed to be drizzled on, but I ended up spreading it on top as another layer. And it definitely needs to set in the fridge

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Cookie Butter Babies
adapted from blackjackbakehouse

shortbread:
10 tablespoons unsalted butter, room temperature
1/4 cup granulated sugar
2 tablespoons confectioners’ sugar
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1 1/4 cup flour

In medium bowl, beat butter on medium-high for 2 minutes. Gradually add both sugars and beat for another 2 minutes. Beat in salt and vanilla extract. Fold in flour until dough just holds together.

Form into a ball and chill completely, at least 1 hour in refrigerator or overnight.

When ready — Preheat oven to 325 degrees.

Line an 8×8 baking pan with foil so that the foil folds over the sides (they’ll act as handles to lift the bars out later).

Butter the bottom and sides of the foil.

Break up the ball of cookie dough and press evenly across the bottom of the pan.

Bake for about 50 minutes, until the dough is a very light golden brown.

Allow to cool in pan completely.

Marshmallow layer:
1 1/2 cups miniature marshmallows
1 tablespoon unsalted butter
Combine marshmallows and butter in small bowl. Melt marshmallows and butter together (1 minute in the microwave, stirring every 20-30 seconds).

Stir together until combined. Quickly and evenly spread the goo across the cooled shortbread.

cookie butter layer:

1/2 cup Cookie butter
3/4 cup white vanilla chips
salt
Combine Cookie butter, chips and a couple of dashes of salt in small bowl. In microwave or over doubler-boiler, heat until chips melt.

Stir mixture together. Spread evenly over marshmallow layer, smoothing all the way to the edges.

Refrigerate until completely chilled, about 1 hour.

Chocolate drizzle:

1/4 cup dark or semi-sweet chocolate chips
salt

Melt chocolate chips in small bowl (stir every 15-20 seconds in microwave). Drizzle or splatter chocolate over cookie butter babies. Sprinkle very lightly with salt.

Chill until chocolate is set. Cut into little bars or squares.

Store, covered, in the refrigerator.

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One Response to “Cookie butter babies”

Trackbacks/Pingbacks

  1. Cookie butter Brown Sugar Bars | ilonaskitchen - February 24, 2013

    […] it wasn’t crunchy . And I couldn’t decide whether or not I liked it so I baked with it here. The crunchy variety is so much better than the regular! But what to use it for? Husband snacked on […]

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