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cookie butter bars

4-Step Extremely Soft Cookie Butter Bars That is Way Too Easy | No-Bake

These cookie butter bars are so soft, that each bite practically melts in your mouth! Topped with a rich chocolate layer, these bars are the perfect sugar overload using popular Speculoos cookie butter! No baking needed for these bars that it’s hard to stop eating at one!
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: cookie butter bars
Servings: 16 bars

Ingredients

  • 14.1 ounces Speculoos cookie butter (the whole bottle)
  • 2 cups graham cracker crumbs
  • 2 cups powdered sugar
  • ¼ cup melted unsalted butter + 3 Tbsp. unmelted
  • 10 ounces semi-sweet chocolate chunks

Instructions

  • Line an 8x8 baking pan with parchment paper or aluminum foil and set aside. Mix together in a large bowl the ¼ cup of melted unsalted butter, graham cracker crumbs, powdered sugar, and Speculoos cookie butter until well combined and slightly firm. As this cookie bar is extremely moist, the mixture will be soft.
  • Press the mixture firmly into the baking pan. Tip-Use a measuring cup to pack it into the pan evenly.
  • Melt the semi-sweet chocolate chunks with the 3 tablespoons of unsalted butter in the microwave or stovetop. Stir until smooth. Spread evenly on top of the cookie butter mixture.
  • Chill in the refrigerator until firm for 1 hour. Let the bars sit out for 15 minutes before cutting. Use a long, sharp knife dipped in hot water to cut the bars. Clean the knife with a wet towel and dip in the hot water after each cut for an even, clean cut. Serve chilled or set out at room temperature for at least 10 minutes prior to serving. Enjoy!

Notes

  1. What’s unique about these cookie butter cookie bars is seriously how soft it is! Plan to keep these cookie butter bars in the refrigerator and leave out at room temperature for about 10 minutes prior to serving. Or serve chilled as either way works great!
  2. You can keep these delicious cookie bars in the refrigerator up to a week.
  3. For sure the hardest part of this whole recipe is cutting the cookie butter bars without cracking the chocolate! Due to the thick layer of chocolate added on top, it can be hard to cut these delicious bars after it has been in the refrigerator without cracking the chocolate. Make sure to consistently dip the knife in the hot water to keep the knife hot for clean, even cuts on the bars.
  4. For firmer cookie butter bars, you can use more graham cracker crumbs or powdered sugar to preference.
  5. Refer to our Classy Chocolate Mousse with Grand Marnier to Indulge In for more detail and technique on melting the chocolate stovetop.
  6. See Sam’s Pro Tips for these Cookie Butter Bars for further detail.