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Cookie Butter Chocolate Bars

cookie butter

Ingredients

Scale
  • 1 cup cookie butter (speculoos spread)
  • 1½ cups chocolate chips (dark or milk)
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • ½ cup crushed speculoos cookies (optional)
  • ¼ cup Rice Krispies (optional)
  • Sugar sprinkles for topping (optional)
  • Flaky sea salt for topping (optional)

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides.
  2. In a microwave-safe bowl, combine chocolate chips and cookie butter.
  3. Microwave in 30-second intervals, stirring between each interval, until completely melted and smooth (about 1½-2 minutes total).
  4. Stir in vanilla extract and sea salt until thoroughly incorporated.
  5. If using, fold in crushed cookies or Rice Krispies.
  6. Pour the mixture into your prepared pan and spread evenly to all corners.
  7. Sprinkle with sugar sprinkles or flaky sea salt if desired.
  8. Refrigerate for at least 2 hours or until completely firm.
  9. Use the parchment paper to lift the entire slab out of the pan.
  10. Cut into squares or rectangles with a sharp knife.
  11. Store in an airtight container in the refrigerator for up to 2 weeks.

Notes

  • For clean cuts, run your knife under hot water and wipe dry between slices.
  • Allow to sit at room temperature for 5-10 minutes before serving for the best flavor and texture.
  • These bars freeze well for up to 3 months when wrapped individually and stored in an airtight container.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: Cookie Butter Chocolate Bars, cookie butter, chocolate bar dessert, quick chocolate snack, easy sweet treat, speculoos dessert, no bake chocolate