2nd Five Star Dessert Bars Recipe Contest
Meranda Lester, Lebanon
Preliminary finalist at the Russell County Fair
Makes 20 - 24 bars
Cookie Butter Cheesecake Bars
Cookie Butter? What? Recall the last time you flew, and the flight attendant passed out packets of cookies (no more peanuts on flights) that were so yummy you had to ask for another packet. Well, that's what you use to make these prize-winning dessert bars. The cookies (called Speculoos cookies by the brand, Biscoff) hail from the Netherlands, where every home has a stash on their shelves. In fact, Europeans love the taste so much, they've come up with a marvelous concoction called Cookie Butter - where the Speculoos cookies are crushed, and blended with butter and a few other ingredients, producing a peanut butter like spread that is so good, you will be tempted to eat it out of the jar! These are not only delicious, but they're also beautiful and worth making when you want to impress!
Crust
| 28 Biscoff cookies |
| ¼ teas. baking powder |
| ¼ teas. salt |
Directions
In food processor, crush cookies into fine crumbs. Add melted butter and sugar and pulse until combined. Line 9X13" baking pan with parchment and press mixture into parchment lined pan.
Cheesecake Layer
| 28 oz. cream cheese, softened to room temp. (3 ½ boxes) |
| ¾ cup sugar |
| 2 T. all-purpose flour |
| ½ teas. Vanilla |
| 1 cup sour cream |
| 3 large eggs |
Directions:
Beat the cream cheese, sugar, flour, and vanilla until well blended. Add sour cream and eggs, beating on low speed just until blended. Pour over the prepared crust.
Cookie Butter Swirl
| ¾ C. Biscoff Cookie Butter Spread |
| 4 oz. cream cheese, softened to room temp. ( ½ box) |
| ¼ cup sugar |
| 1 large egg |
Directions:
In a bowl, mix together the cookie buter, cream cheese, sugar, and egg. Drop by spoonsful, randomly, over the cheesecake layer. Take a knife and drag back and forth through cheesecake bater until you have a swirled look - like making a 'marble' cake. Bake in preheated, 325°F oven for 45 - 55 minutes or until almost set. Cool completely, then chill for at least 3 hours. Cut into squares to serve.
Topping
| ½ cup Biscoff Cookie Butter spread |
| 1 T. coconut oil |
| 4 Biscoff cookies, lightly crushed |
Directions:
Warm ¾ cup dark chocolate chips over a bowl of hot water, stirring until all chocolate is melted. Spoon onto parchment paper, spread out, let cool and cut into triangle strips. Roll parchment over a tube shape, tape to hold and refrigerate for 1 hour. Unroll and apply triangle curls to a stack of dessert bars.
