Biscoff Cookie Butter Bars : Biscoff cookies, chocolate and cookie butter no bake bars are simply irresistible and so easy to make !
When I open the balcony doors in the morning, the air smells like autumn. Unfortunately, it has brought a lot of rain also. The days are quite warm but nights and mornings are very pleasant.
You can still hear the music coming from the squares in the distance during the night so it is obvious people are having fun staying out all night in spite of rain and the temperatures are all right now.
It seems these Biscoff Cookie Butter Bars are some kind of intermezzo : no bake bars but warming spices included and are certain test to see if the idea works so we could enjoy these comforting flavours when cold season finally arrives and stay.
During the process, I decided not to add any extra sugar since cookies, cookie butter and whipping cream already include some sugars and, at the end of the process, it showed to be OK not to.
The best way to store the bars is in the fridge especially if you keep the whole batch in one piece and cut as needed. I used warmed knife blade again to cut these bars …. it’s so much easier to do it and the bars look much more tasty when serving …
Also, we added some extra whipped cream aside when serving this dessert and loved it that way very much.
If you prefer to have softer texture of chocolate ganache and cookie butter to serve, I suggest you keep the bars at room temperature. Cookie butter is soft while kept out of the fridge; the same as Nutella.
Biscoff Cookie Butter Bars
Biscoff Cookie Butter Bars : Biscoff cookies, chocolate and cokie buttter no bake bars are simply irresistible and so easy to make !
- 2 packages Lotus Biscoff cookies ( 64 cookies )
- 12 Tbsp unsalted butter, room temperature
- 2/3 cup heavy whipping cream
- 2/3 cup semi sweet chocolate chips
- 1 1/3 cup cookie butter
- 1 cup whipped cream
- Whipped cream, to taste
- Cocoa powder to sprinkle, to taste
Cover 7 x 7 inches brownie pan with foil and leave aside.
Finely crush 2 packages of Biscoff cookies and combine with butter.
Using your fingers, press the cookies dough on the bottom of a pan and freeze for 20 minutes.
In medium sized pan, melt chocolate chips and whipping cream to get thick ganache. Leave to cool to room temperature.
Spread ganache over the cookie crust and leave in the fridge to set.
In a medium sized bowl, mix cookie butter with whipped cream to get smooth cream.
Gently spread it over cooled ganache.
If any whipped cream remained, garnish the bars with it and dust with cocoa powder.
Cut to 16 bars and serve.