Frosted Speculoos Cookie Butter Bars

Photo and recipe by: Butter me up Brooklyn

Get ready for a good time snack! Follow recipe below

Yields 25 cookie bars

Ingredients:

For the sprinkle:
1 tablespoon (12 grams) sugar
1/2 teaspoon (2 grams) cinnamon

For the cookie bars:
1 1/4 cup (156 grams) flour
1 teaspoon (4 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon (2 grams) salt
1/2 teaspoon (2 grams) cinnamon
4 tablespoons (56 grams or half a stick) butter, melted
1/2 cup (110 grams) sugar
1/2 cup (115 grams) brown sugar
1 teaspoon (5 ml) vanilla
2 eggs
1/2 cup (133 grams) Speculoos Spread

For the frosting:
2 tablespoons (28 grams) butter, very soft
generous 1/3 cup (about 90 grams) Speculoos Spread
2 cups (250 grams) powdered sugar
5 tablespoons (74 ml) half and half or heavy cream, plus more as needed

Directions:

Make the cookie bars: Preheat the oven to 375. Butter an 8 x 8 pan then line with two sheets of overlapping parchment. In a small bowl mix together the sugar and cinnamon for the sprinkle. Set both aside. In a medium bowl whisk flour, baking powder, baking soda, salt and cinnamon together.
In another medium bowl mix the melted butter with the sugars until combined. Add vanilla and both eggs and mix well until incorporated. Add Speculoos Spread and stir until smooth and fully combined. Add the flour mixture to the cookie butter mixture and stir to combine. Spread into the prepared pan and smooth the top with an offset spatula.
Sprinkle the cinnamon sugar mixture over the top of the bars and gently tap the pan back and forth so that the sprinkle is evenly spread across the top of the cookies. Bake for 20-25 minutes or until a tester comes out clean. Let cool in the pan for 10 minutes and then transfer to a rack until fully cooled.**

Make the frosting: In a medium bowl beat together the butter, cookie butter and powdered sugar until well combined, then slowly stream the half and half into the powdered sugar mixture. Increase the speed of the mixer and beat the frosting for least 5 minutes, or until light and fluffy. Add a bit more half and half as needed to achieve a spreadable consistency. Generously spread the frosting over the cooled bars. Slice and serve