COOKIE BUTTER ROLO BARS!!!!!!!

 

JADEN IS HARD AT WORK UNWRAPPING ROLOS!!!

 Biscoff, Speculoos, Cookie Butter.....no matter what you call it....they're all delish!  I used the Whole Foods version for this recipe as it is a bit healthier than the others.  Equally scrumptious results!  I mean, it has rolos and cookie butter...how bad can it be????

Ingredients

• 1 cup butter
• ¾ cup brown sugar
• ¾ cup white sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup Biscoff Spread or Speculoos or Cookie Butter
• 1 ¾ cup flour
• ¾ teaspoon baking powder
• 1 12oz package Rolo Candy

Instructions

1. Preheat oven to 350. Line a 9×13 pan with nonstick foil.
2. In a mixer, cream butter and both sugars. Add eggs.  Add vanilla and Biscoff/Speculoos spread.  Add flour and baking powder.  Stir in half of the Rolos. Spread batter into prepared pan. Chop remaining Rolos and press onto the top.
3. Bake for approx 35 minutes until lightly golden.  Let cool completely before cutting. 

Adapted from Lemons for Lulu

COOKIE BUTTER CHOCOLATE CUPS

I MELTED WORLD'S FINEST CHOCOLATE BARS BUT USE ANY CHOCOLATE YOU HAVE ON HAND.  BRUSH SOME INTO A MOLD AND CHILL.  ADD A BIG SCOOP OF COOKIE BUTTER OR BISCOFF-SPREAD IT SMOOTH AND CHILL.  PIPE ON SOME MORE MELTED CHOCOLATE AND CHILL.  PIPE ON YOUR DECORATIONS AND CHILL UNTIL FIRM. POP OUT OF MOLDS AND PLACE IN WRAPPERS FOR SERVING.

BISCOFF, DRIED BLUEBERRIES, WHITE CHOCOLATE...OH MY!

THE FLAVOR ON THESE COOKIES IS AMAZING! A MUST TRY!!!!!

1/2 cup (1 stick) butter, softened
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 cup Biscoff
 1 large egg
1 tablespoon vanilla extract
1 3/4 cups (210 grams) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup white chocolate chips
1 cup dried blueberries
1. Beat butter, sugars, and Biscoff.  Add egg and vanilla & mix. 
2. Add dry ingredients until just combined. Stir in white chocolate and blueberries.
3. Bake at 350 degrees F for 10 minutes.

ADAPTED FROM KEVIN AND AMANDA

BISCOFF STUFFED GRAHAM CRACKER DIPPED IN WHITE CHOCOLATE

THIS IS A SIMPLE YET DECADENT TREAT!!!!!!!!!

DIP EACH GRAHAM CRACKER THAT YOU WANT TO MAKE IN MELTED, WHITE CHOCOLATE DISKS AND LET SET UNTIL FIRM.  

ON TOP, SPREAD A HUGE DOLLOP OF BISCOFF OR COOKIE BUTTER.  LET FIRM IN FRIDGE.  

DIP ENTIRE CRACKER INTO WHITE CHOCOLATE.

DECORATE WITH A DARK CHOCOLATE DRIZZLE!

CHOCOLATE CHIP COOKIES STUFFED WITH COOKIE BUTTER

FOR A SHORTCUT, USE PILLSBURY COOKIE DOUGH AND SKIP DOWN TO THE STUFFING STEP!  

HOMEMADE VERSION:
2¼ cup all-purpose flour
1¼ teaspoons baking soda
¼ teaspoon of salt
2 sticks (1 cup) unsalted butter PLUS 1 EXTRA TBLSP.
1¼ cup packed dark brown sugar
¼ cup granulated sugar
1 large egg plus 1 egg yolk
1½ teaspoons vanilla extract
¾ cup semi-sweet chocolate chips
½ cup milk chocolate chips
½ cup dark chocolate chips
1 jar of cookie butter (sold at trader joe's or use Biscoff)


Instructions
Melt butter in a skillet over medium heat. Whisk constantly until the butter begins to brown.   Takes several minutes.  Remove heat once brown and smelling nutty and yummy and pour into mixer bowl.  Let cool a few minutes.  Beat the butter and sugars.  Add the egg, yolk, vanilla.  Add the dry ingredients.  Fold in all of the chocolate chips.  Chill dough a few hours or in the freezer 1 hour!

Preheat the oven to 350 degrees F.  Line cookie sheet with parchment paper.   Roll a small ball of Dough and place a tsp. of cookie butter in the center.  Wrap it up so it is concealed and add more dough if needed to encase it.  Bake 10-12 minutes or until the edges of the cookies begin to turn golden brown. Eat immediately Cool on  sheets.

IF YOU CAN'T FIND COOKIE BUTTER YOU CAN USE BISCOFF
 

BISCOFF STUFFED WHITE CHOCOLATE CHIP COOKIES

THIS MAY BE MY NEW FAVORITE COOKIE! YUP!

Biscoff Stuffed White Chocolate Chip Cookies

2 sticks unsalted butter, softened

1 cup granulated sugar

1 cup packed light brown sugar

2 large eggs

1 tablespoon pure vanilla extract

4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

2 1/2 cups white chocolate chips

2 cups Biscoff Spread

1. Preheat oven to 350 degrees F. and line A cookie sheet with parchment paper.

2. In a mixer, beat butter and sugars. Add eggs and vanilla.

3. Slowly add flour, baking soda, salt and white chips.

4. With a medium cookie scoop, scoop dough onto sheet. Press your thumb into each cookie making a little hole for the Biscoff. Put 1 tablespoon Biscoff into each indentation. Place another scoop of cookie dough on top and press edges gently. Biscoff will not be completely hidden. Bake for 11-13 minutes until golden. Let cool and eat!

Makes 24 large cookies

recipe adapted from Picky Palate

CHOCOLATE DIPPED BISCOFF COOKIES

TOPPED WITH TOFFEE, MARSHMALLOW BITS, M & M'S AND WHITE/MILK CHOCOLATE CHIPS! WHICH ONE FOR YOU?

BISCOFF BARK

Ingredients:
· 2 cups white chocolate, melted
· ½ cup Biscoff Spread
· 1 cup milk chocolate, melted
· 6-8 cookies, coarsely chopped (I used BISCOFF, OF COURSE!)

Directions:
1. Line a rimmed baking sheet with nonstick foil.
2. Coarsely chop cookies, set aside.
3. Melt white chocolate in the microwave. Immediately stir in Biscoff Spread and stir until smooth.
4. In a separate bowl melt milk chocolate in the microwave.
5. Pour white chocolate/Biscoff mixture into your prepared pan. Drizzle the milk chocolate on top and swirl around the pan with a butter knife to get a marbled look.
6. Immediately sprinkle cookies on top. Let cool.
7. Cut into pieces.
Recipe adapted from Cookies & Cups

BISCOFF CHEESECAKE WITH HOMEMADE CARAMEL

STEP 1 -MAKE BISCOFF CRUST
Crush 20 Biscoff cookies, add 2 tablespoons granulated sugar, and then mix with 4 tablespoons melted butter. Press into 9 inch springform pan and bake at 325 for 9 minutes. Cool

STEP 2-MAKE FILLING
3 eight-ounce packages of cream cheese, room temperature
1 cup + 2 tablespoons Biscoff spread
1 cup granulated sugar
1 teaspoon vanilla
4 eggs, room temperature
16 Biscoff cookies, broken into pieces

Directions:

1. With an electric mixer, beat the cream cheese and Biscoff spread on medium until light and fluffy. On low, slowly add the sugar and then the vanilla, beating until smooth and creamy. Now, add the room temperature eggs, but don't overmix! Overmixing can lead to a cracked cheesecake. Fold in the cookie pieces.

2. Pour cheesecake filling over the crust and bake for about 50 minutes - 1 hour, still at 325°F / 160°C. Don't open that oven door, especially during the first 30 minutes! At 50 minutes, check it. The middle should just jiggle a little.

3. Turn off the oven, open the oven door (not all the way), and let it cool. I ususally let mine cool in there for about two hours.

4. Take the cheesecake out of the oven, cool to room temperature, and then cool in the refrigerator for at least 4 hours.

adapted from Texanerin.com

For the BEST Homemade Caramel:
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice (I OMITTED THIS)
1/2 teaspoon salt, kosher or sea
1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice (IF USING), and salt. Stir until combined.

8. Measure 1/2 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes.

BISCOFF FUDGE....OMG!

1 cup unsalted butter
1 cup Biscoff spread
1/8 tsp sea salt
1/2 tsp vanilla extract
3 cups powdered sugar, sifted
8 chopped Biscoff Cookies
MICROWAVE BUTTER AND BISCOFF SPREAD UNTIL SMOOTH. STIR IN SALT, VANILLA AND THE SUGAR. STIR IN CHOPPED COOKIES. PRESS INTO A GREASED LOAF PAN AND CHILL IN FRIDGE. ONCE FIRM, LET SIT OUT A FEW MINUTES TO SOFTEN A BIT AND CUT INTO BARS!

CHOCOLATE CHIP BISCOFF BLONDIES

RECIPE:

MELT 1 STICK OF BUTTER AND 1/4C. BISCOFF SPREAD IN THE MICROWAVE. ONCE SMOOTH, ADD 1C. SUGAR, 1C. FLOUR, 3 EGGS, 1TSP. BAKING POWDER AND 1TSP. VANILLA. STIR UNTIL MIXED. STIR IN 1C. SEMISWEET CHIPS OR CHUNKS. SPREAD IN 9X13 PAN LINED WITH NONSTICK FOIL AND BAKE AT 350 FOR 25-30 MINS. COOL AND CUT.

HOMEMADE BISCOFF

FOR THOSE OF YOU THAT CANNOT BUY BISCOFF COOKIES IN YOUR AREA, YOU COULD ALWAYS BAKE "SPECULAAS" FROM THE BAKED COOKBOOK....SIMILAR TO A THIN, SUGAR TOPPED GINGERBREAD COOKIE! ♥

Speculoos Cookies (like Biscoff)

• 2 cups all purpose flour
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/8 tsp of cloves
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1 cup butter (softened)
• 1/2 cup of sugar
• 1/4 cup of brown sugar
• 1 tsp vanilla
• sanding sugar for dusting

Preheat oven to 350 and line baking sheet with parchment paper. Cream the butter and sugars together until very light in color. Add the vanilla extract and mix well. Separately mix the dry ingredients together with a whisk. Add to creamed butter mixture. Roll out dough on a floured surface (about 1/4 inch thick). Cut into small cookies, dust with sugar. Bake for about 12-15 minutes. You want them to be firm and brown. Move cookies to a cooling rack to crisp up.

note: for personal preference, I used the cinnamon but omitted the cloves, ginger & nutmeg

BISCOFF TRUFFLES

I HAD SOME EXTRA BISCOFF COOKIES FROM THIS WEEK'S EARLIER POST AND I COULDN'T LET THEM GO TO WASTE. I THOUGHT THEY WERE THE PERFECT MATCH FOR A SCRUMPTIOUS TRUFFLE. I USUALLY MAKE THESE WITH OREOS BUT SWAPPING THEM FOR BISCOFF COOKIES WAS PURE YUMMINESS!!!

RECIPE:

24 BISCOFF COOKIES

4 OUNCES CREAM CHEESE, ROOM TEMP

CHOCOLATE OF YOUR CHOICE FOR DIPPING

IN A FOOD PROCESSOR, GRIND THE BISCOFFS. ADD CREAM CHEESE AND PROCESS UNTIL A DOUGH HAS FORMED. (IF DRY, ADD A DROP MORE CREAM CHEESE) CHILL DOUGH UNTIL FIRM ENOUGH TO ROLL INTO TRUFFLES. ONCE ROLLED, CHILL AGAIN. DIP INTO CHOCOLATE AND SET ON WAX PAPER TO DRY. KEEP CHILLED.

MAKES APPROX 12-14 TRUFFLES.

LINKING UP WITH http://mandysrecipebox.blogspot.com/ AND http://nap-timecreations.blogspot.com/ AND http://sweetology101.blogspot.com/ AND http://www.ladybehindthecurtain.com/?p=13888

BISCOFF COOKIES THAT DEFY ALL WILLPOWER

IF YOU LACK WILLPOWER, PLEASE LOOK AWAY NOW. THIS COOKIE IS AMAZING, HIGHLY ADDICTIVE AND I GUARANTEE YOU CAN'T EAT ONLY 3....TRUST ME, I JUST PROVED IT!!!!!!! YOU CAN FIND THE RECIPE OVER AT Picky Palate! JENNY HAS DONE IT AGAIN! THE ONLY CHANGE I MADE WAS ADDING "COOKIES-N-CREME DROPS" & SEMISWEET CHOCOLATE CHIPS IN PLACE OF THE WHITE CHIPS. WITH BISCOFF COOKIES IN THESE, YOU CAN'T GO WRONG. AND USE YOUR EXTRA BISCOFFS TO MAKE THESE CHEESECAKE BARS!

RECIPE FROM JENNY AT PICKY PALATE

2 sticks unsalted butter, softened

1 cup granulated sugar

1 cup packed light brown sugar

2 large eggs

1 tablespoon pure vanilla extract

3 cups all purpose flour

20 finely ground Biscoff Cookies

1 teaspoon baking soda

3/4 teaspoon kosher salt

20 crushed Biscoff Cookies (coarsely chopped for an added crunch)

2 cups white chocolate chips

1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.

2. In a stand or electric mixer, cream the butter and sugars until light and creamy. Add eggs then vanilla until well combined.

3. In a large bowl add the flour, ground Biscoff Cookies, baking soda and salt. Mix to combine then slowly add to wet ingredients until just combined. Add coarsely chopped Biscoff cookies and white chips until just combined.

4. With a medium cookies scoop, scoop dough onto prepared baking sheet about 1 inch apart. Bake for 12-15 minutes until edges start to turn golden brown. Remove and let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk.

Makes 3 dozen cookies

MY NOTES: I BROKE THE BISCOFF BY HAND FOR THE LAST ADDITION TO KEEP THEM VERY CRISPY!!! I ALSO OMITED THE WHITE CHOC CHIPS AND INSTEAD USED 1 BAG OF COOKIES-N-CREME DROPS AND SEMISWEET CHIPS.

LINKED AT EVERDAY MOM'S MEALS and SWEET TOOTH SUNDAY

GANACHE TOPPED CHEESECAKE BARS

Ganache Topped Cheesecake Bars with a Cookie Crust..Mmmmm

Cheesecake Bars Dressed in Chocolate Ganache (Thanks Bakerella!)

Crust
1 1/2 cups crushed Biscoff Cookies (about 27 cookies)

You can find these cookies in 2 places. The first is on a Delta flight but if u r not traveling right now like Gregg and me you can also find them in Walgreens! Much easier! And trust me, buy extras because these cookies are yummy! I had never heard of them before...have u???


3 Tablespoons packed brown sugar
6 Tablespoons melted butter

Mix cookies and sugar together.
Add butter and stir until combined.
Press mixture into a 13 X 9 pan. (I used a pan with a removable bottom for ease but certainly use what u have)

Cheesecake
3 (8 oz.) packages cream cheese, softened
1 cup sugar
2 Tablespoons flour
3 eggs
8 oz. sour cream
1 Tablespoon vanilla

Preheat oven to 325 degrees.
Cream the sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy.
On medium low, add eggs one at a time, mixing well with each addition.
Add sour cream and vanilla and mix until just combined.
Pour on prepared crust and bake for about 45 minutes.
Remove and cool.
Prepare ganache.

Chocolate Ganache
8 oz. heavy whipping cream
2 oz. butter
8 oz semi-sweet chocolate
1/4 cup confectioners’ sugar

Heat cream and butter on stove until just before boiling.
Remove from stove and pour over chocolate. Stir until completely combined.
Add confectioners’ sugar and beat with a wire whisk until combined and smooth.
Pour over cooled cheesecake.
Cover and refrigerate overnight.
Cut into bars and serve.
Makes about 30 bars.