Last week I shared Peanut Butter Ecstasy Bars. This week I switch out the peanut butter for a version that tastes even better.
The top and bottom layers use cookie butter (Biscoff, Speculoos, whichever!) while the middle layer uses just a touch of Nutella. That combination is luscious. Cookie dough and chocolate. Guh.
I mentioned before that the peanut butter version can be crumbly, especially the edge pieces. Well, this new variation is even messier. Karmic balance for the extra deliciousness, right? The middle pieces were a touch gooey, even as the edge pieces pretty much shattered as they were cut.
That’s not a bad thing here, though. These pieces are delicious. Lap them up. Save them to top ice cream or yogurt. Just please, don’t let them go to waste.
Mind you, they’ll also go to your waist, but that’s a totally separate dilemma.
Bready or Not: Biscoff-Nutella Ecstasy Bars
Ingredients
Crust:
- 1/2 cup unsalted butter room temperature
- 1/2 cup Creamy Biscoff spread or other cookie butter brand
- 1 1/2 cups white sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
Filling:
- 2 eggs room temperature
- 2 Tablespoons Nutella or similar chocolate spread
- 1/2 cup white sugar
- 1/2 cup brown sugar packed
Instructions
- Preheat oven to 375-degrees. Line a 9x13 pan with aluminum foil and apply nonstick spray.
- In a large bowl, mix butter, cookie butter, and sugar. Add the vanilla. Slowly mix in the flour. Set aside about 1 cup of the dough, and firmly press the rest into the prepared pan.
- Using the same bowl, make the filling. Beat together the eggs, Nutella, and two sugars. Spread this over the unbaked crust. Sprinkle the reserved dough over the top.
- Bake for 20 to 25 minutes, until the dough it set and golden. Cool completely in pan. Slice into bars. The bars may be crumbly, especially the edge pieces, but every bit is delicious. Keeps for at least 3 days in a sealed container.
- OM NOM NOM!
