Dark Chocolate Cookie Butter Blondie Bars

Dark Chocolate Cookie Butter Blondie Bars

I can hardly believe that in just a few days, Santa arrives! Are you all ready for the big day? I am not! However; somehow, someway, it will all be finished before the 25th.

This is such a fun, but busy time of the year. I love to bake and have already made a big batch of Pecan & Cranberry Sandies, as well as a large pan of Christmas themed Hello Dolly Squares.

I was looking for one more sweet to have tucked away in the freezer when I came across a recipe in the PC Insiders Collection.

The recipe is for Dark Chocolate Cookie Butter Blondie Bars. C’mon, just reading the name of the recipe I can tell they will be totally decadent!

Another thing that I often like to do when I have baked is to package up a few treats for family or friends. The gift of baking is perfect for anyone who otherwise would have no home cooking to enjoy. It is a gift from the heart and it’s easy to wrap up a batch for someone you love.

Another great gift idea is to arrange a basket with the recipe and ingredients for the bakers on your list.

These Dark Chocolate Cookie Butter Blondie Bars are guaranteed to become a family favourite! The PC Speculoos Cookie Butter is full of Belgium’s favourite spiced cookie and is perfect sandwiched between chewy PC Blondie Bars and decadent PC 70% Dark Chocolate.

Dark Chocolate Cookie Butter Blondie Bars

I like to gather all of my ingredients before starting to bake. I have found by experience that this saves running to the store midway through baking to pick up a missing ingredient!

Dark Chocolate Cookie Butter Blondie Bars

To prevent cooking your whisked egg, add your melted butter gradually to the egg mixture.

Dark Chocolate Cookie Butter Blondie Bars

Switch to a spatula and gently add your dry ingredients. Don’t overmix or you may end up with a tough Blondie.

Dark Chocolate Cookie Butter Blondie BarsDark Chocolate Cookie Butter Blondie Bars

I pressed the mixture into the pan with my fingers. If you find the dough is a little sticky, very lightly dampen your fingers and the dough won’t stick.

Dark Chocolate Cookie Butter Blondie Bars

Bake until a toothpick inserted in the centre comes out clean. As you can see…I poked mine twice!

Dark Chocolate Cookie Butter Blondie Bars

 I could sit with a spoon and eat the cookie butter straight from the jar…

Dark Chocolate Cookie Butter Blondie Bars

…and I could eat this delicious, billowy mixture straight from the bowl…YUM!

Dark Chocolate Cookie Butter Blondie BarsDark Chocolate Cookie Butter Blondie Bars

Chocolate, more chocolate and butter. You know these bars will be amazing!

Dark Chocolate Cookie Butter Blondie Bars

I may, or may not have stuck my finger into that glorious stream of molten chocolate!

Dark Chocolate Cookie Butter Blondie Bars

Dark Chocolate Cookie Butter Blondie Bars
 
Author:
Recipe type: Dessert
Serves: 16
Ingredients
  • TOP:BOTTOM:
  • ½ cup butter, melted
  • 1 egg
  • 1 tbsp. water
  • 1 tsp. cinnamon
  • 1 pkg. PC Blondie Bars Mix
  • MIDDLE:
  • 1 cup PC Speculoos Cookie Butter
  • ½ cup butter, softened
  • ½ cup icing sugar
  • TOP:
  • 1 PC Dark Chocolate 70% tablet, chopped
  • ¼ cup butter
Instructions
  1. Preheat oven to 350°F. Line a 8x8” baking pan with parchment paper so that it hangs over the edges slightly.
  2. BOTTOM:
  3. Whisk together egg and water.
  4. Whisk in butter.
  5. With a wooden spoon or spatula stir in cinnamon and blondie mix (set aside the chocolate chips from the package) until just combined. Do not over mix.
  6. Press into bottom of the pan. (I found using my fingers worked well)
  7. Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes.
  8. Let cool.
  9. MIDDLE:
  10. Soften the cookie butter in the microwave for 30 seconds.
  11. Beat in the butter and icing sugar until light and fluffy.
  12. Spread over the cooled blondies.
  13. Refrigerate until set, about 15 minutes.
  14. TOP:
  15. Melt the chocolate, reserved chocolate chips and butter in the microwave just until it starts to melt.
  16. Stir until smooth.
  17. Spread over the bars.
  18. Refrigerate until the chocolate is set.
  19. Lift out the parchment to remove the bars.
  20. With a sharp knife cut into 16 bars.
Notes
Recipe source: Chef Kathy Jollimore for the Holiday 2015 PC Insiders Collection.

Happy Baking and as always, if you have any questions at all, please don’t hesitate to ask.  I will do my very best to answer.

 

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