Home > Desserts > Cookie Butter Bars Cookie Butter Bars November 30, 2020 | 21 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. These Cookie Butter Bars start with a simple oatmeal cookie dough that is baked, then topped with chocolate chips and lots of gooey cookie butter and finished off with another layer of oatmeal cookie dough. We love cookie butter! Use leftover cookie butter in these tasty Cookie Butter Cups. Cookie Butter Bars We pack these sweet oatmeal Cookie Butter Bars with chocolate and gooey cookie butter. They’re such a unique, rich, and totally addictive treat! What is Cookie Butter? Cookie Butter (also known as Biscoff Spread) has a peanut butter-like texture and is made from ground spice cookies. This rich, delicious, sweet creamy spread created from these cookies is a common alternative to chocolate or nut butter spread in countries like Belgium, the Netherlands, and France. This tasty spread can typically be found near nut butter and jams in larger grocery stores. It’s truly the star of these Cookie Butter Bars! Cookie Butter Bar Tips Let the melted butter cool. To make the Cookie Butter Bars base, we melt the butter for texture reasons, but then it needs a chance to cool back to room temperature. Hot butter will begin to melt the brown sugar. That causes greasy bars that won’t bake properly– or you may even end up with a film of grease on top of the bars. Ick! Use your favorite type of chocolate. We love milk chocolate in these bars, but it does make them very rich. If you prefer a different type of chocolate, any type of chocolate chip will work. You could even do white chocolate for a great flavor variation. Use parchment paper. These bars are messy, sticky, and nearly impossible to get out of the pan nicely if the pan isn’t well lined. With parchment paper, these bars are a breeze to pull out, with even easier clean-up! Leave an overhang to make the bar removal even easier. Allow time for these bars to cool completely before pulling them out or cutting them. This isn’t one of those desserts that are best straight out of the oven, but rather, it’s best when they are completely cooled and set up. Right out of the oven, they’re too gooey and crumbly. QUICK TIP Store Cookie Butter Bars in an air-tight container at room temperature for 3-4 days; after that, they become a bit stale. Freeze leftover bars by individually wrapping and then placing the wrapped bars in a large zip-top bag without air. Thaw at room temperature and don’t be alarmed if the chocolate takes on a white speckled appearance; this is simply the milk solids raising to the top of the chocolate. More delicious desserts 7 Layer Bars with three kinds of chocolate Oatmeal Cookies soft and chewy, with a hint of cinnamon Carmelitas caramel and chocolate oatmeal bars Vanilla Cheesecake Bars with a berry sauce Dessert Cheese Ball brownie batter flavored FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cookie Butter Bars 4.80 from 5 votes - Review this recipe These Cookie Butter Bars start with a simple oatmeal cookie dough that is baked, then topped with chocolate chips and lots of gooey cookie butter, and finished off with another layer of oatmeal cookie dough. SAVE TO RECIPE BOX Print Recipe Cookie Butter Bars 4.80 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These Cookie Butter Bars start with a simple oatmeal cookie dough that is baked, then topped with chocolate chips and lots of gooey cookie butter, and finished off with another layer of oatmeal cookie dough. Course Dessert, Snack Cuisine American Keyword Cookie Butter Bars Prep Time 15 minutes Cook Time 22 minutes Total Time 37 minutes Servings 16 bars Calories 259kcal Author Chelsea Lords Cost $5.62 Ingredients▢ 3/4 cup (12 tablespoons; 170g) unsalted butter, melted and slightly cooled▢ 3/4 cup (144g) light brown sugar, packed▢ 1 and 1/2 teaspoons vanilla extract▢ 1 cup old fashioned oats▢ 1 teaspoon baking soda▢ 1/4 teaspoon fine sea salt▢ 1-14 cup (160g) white flour▢ 1 cup (255g) cookie butter or Biscoff spread Note 1▢ 1 cup (170g) milk chocolate chips (or semi-sweet or dark) InstructionsPREP: Preheat the oven to 350 degrees F. Line an 8x8-inch pan with parchment paper, leaving an overhang for easy removal, and set aside. In a large bowl, melt the butter. Set aside to cool back to room temperature. If the butter is still hot it will melt the sugar and cause greasy bars.COOKIE LAYER: Once butter is cooled, add in the brown sugar and vanilla. Stir until combined. Add in the oats, baking soda, salt, and flour. Mix until combined. Take half of this mixture (just eyeball it) and press it firmly into the bottom of the prepared pan. Bake for 8-10 minutes or until very lightly browned at the edges.COOKIE BUTTER: Meanwhile, place the cookie butter in a microwave-safe bowl and heat for 30 seconds.CHOCOLATE CHIPS: When the bottom layer is done baking, remove it from the oven and sprinkle the chocolate chips over it in an even layer. Slowly pour the Biscoff evenly over the chocolate chips. Gently smooth this layer evenly over the chocolate. Sprinkle the remaining oatmeal cookie mixture over top of everything. Don't press this cookie part topping down into the bars.BAKE: Bake for another 13-20 minutes or until lightly browned at the edges. (Mine always takes right around 15 minutes.)ENJOY: Remove and allow to cool completely, about 2-3 hours. The cookie butter will be very gooey and soft at first. These bars take a while to be firm, so allow time for the bars to sufficiently cool before cutting. Use parchment paper overhang to pull out the bars from the pan and cut them into 16 equal bars. Enjoy! Recipe NotesNote 1: You can find Cookie Butter at Trader Joe's and Biscoff Spread at most grocery stores--look by the nut butter! Nutrition FactsServing: 1serving | Calories: 259kcal | Carbohydrates: 28g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 110mg | Potassium: 45mg | Fiber: 1g | Sugar: 16g | Vitamin A: 277IU | Calcium: 16mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? 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