Chateau Gateau

Roopa

I’ve never been much of a bar person; they usually aren’t very challenging, and there isn’t much fun decorating involved. That said, they’re really handy when you need to make a treat for a volleyball tournament at 1:00 AM the night before! They also are relatively stable in the heat. 

I’ve made these bars with peanut butter before, so I thought I’d change it up with cookie butter. If you haven’t picked up on it, I’m mildly obsessed with cookie butter. Nutella has been my dominantly favourite dessert spread for years, but cookie butter is up there. 

COOKIE BUTTER BARS (adapted from Sprinklebakes)

INGREDIENTS

• 224 g (1 cup) butter
• 1 cup cookie butter*
• 180 g (2 cups) graham crumbs
• 320 g (2.5 cups) icing sugar
• 1 cup semi-sweet chocolate chips
• salt (I used Hawaiian black lava salt)

DIRECTIONS

1. Line a 9″ X 13″ pan with wax/parchment paper (you’re not baking this so either works fine).  
2. Melt the butter and cookie butter together on low heat.
3. Once the butter mixture has fully melted, add the graham crumbs and icing sugar in and stir until evenly mixed.
4. Press the mixture down into the lined pan until you have an even layer everywhere.
5. Melt the chocolate on low heat/in bursts in a microwave until smooth, and pour over the cookie butter mixture.
6. Use an offset spatula to spread the chocolate into an even layer.
7. Sprinkle salt over the chocolate
8. Refrigerate until everything sets (~1 hour)