Cookie Butter Brown Sugar Streusel Bars

Cookie Butter Brown Sugar Streusel Bars - made June 11, 2013 from Averie Cooks

Since I’d been surfing Averie’s blog recently, it reminded me that I had pinned another recipe of hers awhile back that I hadn’t made yet.  I still had cookie butter from Trader Joe’s so it seemed like a good time to try out this recipe.  It was simple and straightforward to make, albeit my piping skills leave something to be desired.  Because of the cookie butter in the base, this was almost like a sweeter version of a Biscoff cookie and in chewy bar form.  It’s a good option if you need something a little different from the traditional blondie.

The only thing I really changed from her recipe was to have the butter in the streusel topping be chilled, not softened.  It's easier to cut into the dry ingredients for the streusel when it's cold as opposed to soft.

1/2 cup (1 stick) unsalted butter, melted)
1 large egg
1 cup brown sugar, packe
2 teaspoons vanilla extract
2 teaspoons cinnamon
heaping 1/3 cup smooth Cookie Butter
3/4 cup all-purpose flour
pinch salt, optional and to taste

For the Streusel Topping
1/4 cup unsalted butter (half of one stick), chilled
1/2 cup whole rolled old-fashioned oats (not quick cook or instant)
1/4 cup brown sugar, packed
2 tablespoons granulated sugar
2 tablespoons all-purpose flour
1+ teaspoon cinnamon, to taste (I used 2 teaspoons, add to taste)
2 tablespoons Cookie Butter, melted for final drizzle after baking

1. Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. 
2. In a large microwave safe bowl, melt 1/2 cup butter, about 1 minute. Cool slightly.
3. Add the egg, 1 cup brown sugar, vanilla, and 2 teaspoons cinnamon.  Whisk or stir until smooth. Add the heaping 1/3 cup Cookie Butter, and stir to incorporate. 
4. Add the flour, optional salt, and stir until just combined; don't overmix. Pour batter into prepared pan, smoothing the top lightly with a spatula; set pan aside.

For the Streusel Topping

1. In a medium bowl, add all the streusel ingredients except the 2 tablespoons cookie butter for final drizzle post-baking, and work the mixture with a spoon, a pastry cutter, or your hands until small pebbles form. Sprinkle topping evenly over base layer.
2. Bake for about 30 minutes, or until center is set and not jiggly; and the edges are set and have pulled away slightly from sides of pan.
3. After bars emerge from the oven, heat 2 tablespoons of Cookie Butter in the microwave to melt, about 15 seconds. Immediately and evenly drizzle Cookie Butter over the top. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Store bars in an airtight container for up to 1 week at room temperature, or up to 3 months in the freezer.