This is my upscale version of a PB&J sandwich. Instead of using good ol’ peanut butter, I used speculoos spread (fancy word for gingerbread cookie butter) and I skipped the bread and prepared blondies mixed with honey-roasted peanuts. As for the jelly part, I used a combination of crushed fresh blackberries and fig spread I prepared last Fall from the figs in our garden.
Every weekend, I try to get the girls involved in the kitchen by preparing a large brunch together. It’s a great way for our family to catch up with each other’s busy lives. In my opinion, food is a great tool for bonding and sharing memories.
As expected, these cookie butter bars were a (fig and blackberry-flavored) smashing success (no pun intended) for both kids and grownups!
1. Info for Cookie Butter Blondie Bars
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 12
- Calories: unavailable
2. Ingredients for Cookie Butter Blondie Bars
- 12 fresh blackberries
- 5 ounces fig spread
- 8 tablespoons unsalted butter
- 1 egg
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1¾ cups all-purpose flour, sifted
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2½ ounces honey-roasted peanuts, coarsely chopped
- 1 cup cookie butter (see tips), to taste
- cooking oil spray, for greasing the baking pan
3. Directions:
- For the "jelly" filling: In a bowl, corasely crush the blackberries and add the fig spread. Mix well. Set aside.
- Preheat the oven to 350°F.
- Line a (9 by 13-inch) baking pan with parchment paper. Spray cooking oil over it, especially on the sides of the pan.
- In a bowl, sift the flour, baking powder, and salt.
- In a bowl, whisk and cream the butter with sugar until fluffy. Add the egg and vanilla. Mix well, then add the cookie butter. Add the flour. Do NOT over-mix.
- Transfer half the blondie dough into the baking pan. Even out the dough using food service gloves by flattening and slightly pressing on the dough.
- Add the chopped peanuts to the remaining blondie dough. Mix well.
- Cover the pressed dough with the fruit mixture. Crumble the rest of the dough over the fruits.
- Bake for 40 minutes until slightly golden. Remove from the oven and let sit until cool to room temperature.
- Using a paring knife, cut into 12 bars.
- Voilà!
