Have you tried cookie butter yet? Biscoff? Speculoos? Same thing–different names–all amazing. Think smooshed up cookies. That you can eat with a spoon. Okay–so maybe that sounds gross, but believe me, this stuff is fantastic.
My husband tried one small taste of it and said “Throw it away, it’s too good to be in the house.”
Right he was.
Don’t worry, I didn’t listen. But I did bake with it! And then I gave away the treats so we wouldn’t eat them all. Totally necessary.
Caramel Biscoff Blondies
adapted from My Kitchen Addiction
1/2 cup (1 stick) unslated butter
2 cups brown sugar
1/2 cup Biscoff spread or other brand of cookie butter (I used Trader Joe’s Speculoos)
2 large eggs
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unwrapped caramels, cut into quarters (approximately 20 caramels before cutting)
1. Preheat oven to 350 degrees. Grease or spray a 9×13-inch pan.
2. Over medium heat, melt the butter and brown sugar in a small saucepan, stirring constantly. Melt until smooth. Remove from heat and stir in cookie butter until incorporated. Pour into a large bowl to cool.
2. While that is cooling, combine flour, baking powder, baking soda and salt in a separate bowl.
3. Add one egg at a time into the cooled butter/brown sugar mixture, mixing well. Add vanilla extract and stir until combined. Add in the dry ingredients and stir until just combined.
4. Spread the batter into the prepared pan. Sprinkle the cut-up caramels over the top, pressing down lightly into the batter.
5. Bake at 350 degrees for 20 to 25 minutes or until set and golden brown. Cool slightly in pan, but cut into squares before caramels harden.
Note: These get stuck in your teeth, but that’s just more to enjoy later!
Verdict: Delicious. Sweet, chewy and flavorful.
Husband’s take: Loved them!
Changes I would make: None.
Disclaimer: This post contains an affiliate link. If you buy the cookie butter, you’ll be insanely happy and I’ll maybe make $0.01. Woohoo!