Caramel-Pecan Cookie Butter Bars

Total Time Prep: 15 min. Bake: 15 min. + cooling
Yield 2 dozen
Contest Winner
Test Kitchen Approved
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

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

  1. 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.
  2. 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.
  3. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over caramel; let stand until set. Cut into bars.

Nutrition Facts

1 bar: 285 calories, 17g fat (6g saturated fat), 20mg cholesterol, 149mg sodium, 34g carbohydrate (25g sugars, 2g fiber), 3g protein.

I love cookie butter and often spread it on toast, vanilla wafers or graham crackers. One day I was thinking about another way to use it, and I came up with these bars. They were an instant hit in my house. The bars freeze well—they are so tempting to remove from the freezer one by one until there are no more left. —Sherry Little, Cabot, Arkansas
Recipe Creator

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