These cookie butter bars were an instant hit in my house. I love cookie butter and thought this was another tasty way to use it. The bars freeze well, too. —Sherry Little, Cabot, Arkansas
Caramel-Pecan Cookie Butter Bars
Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup Biscoff creamy cookie spread
- 1 large egg, room temperature
- 1-1/4 cups self-rising flour
- 2 cups pecan halves, coarsely chopped
- 1 package (11 ounces) caramels
- 3 tablespoons half-and-half cream
- 1 teaspoon vanilla extract
- 1 cup (6 ounces) dark chocolate chips
- 1 tablespoon shortening
Directions
- Preheat oven to 375°. In a large bowl, cream butter, sugars and cookie spread until light and fluffy, 5-7 minutes. Beat in egg. Gradually beat in flour. Spread onto bottom of a greased 13x9-in. baking pan. Sprinkle with pecans; press lightly into dough. Bake until edges are lightly browned, 15-20 minutes.
- Meanwhile, in a large saucepan, combine caramels and cream. Cook and stir over medium-low heat until caramels are melted. Remove from heat; stir in vanilla. Pour over crust. Cool completely in pan on a wire rack.
- In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over caramel; let stand until set. Cut into bars.
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