Spiced Cookie Butter Bars Recipe

Ingredients

1

                        pouch (17.5 oz) Betty Crocker™ sugar cookie mix 

1/2

cup butter, softened

1/2

cup Lotus Biscoff™ cookie butter

2

teaspoons ground cinnamon

1

egg

1/2

cup white vanilla baking chips

3

tablespoons white vanilla baking chips

1

tablespoon butter, softened

1

tablespoon Lotus Biscoff™ cookie butter

1/3

cup powdered sugar

2

teaspoons milk

Preparation

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.

In large bowl, mix cookie mix, 1/2 cup softened butter, 1/2 cup cookie butter, the cinnamon and egg with spoon until soft dough forms. Stir in 1/2 cup white vanilla baking chips. Press dough evenly in pan.

Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes.

In small microwavable bowl, microwave 3 tablespoons white vanilla baking chips uncovered on High 20 to 40 seconds or until chips can be stirred smooth. Spoon melted chips into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Squeeze bag to pipe over top of bar.

In another small bowl, mix 1 tablespoon softened butter, 1 tablespoon cookie butter, the powdered sugar and milk until smooth. Spoon into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Squeeze bag to pipe over top of bar. Cool completely, about 1 1/2 hours or until toppings are set. Cut into 6 rows by 4 rows.

Store in airtight container.

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