Never gets old. Cookie Butter, that is. The possibilities are endless. And thank goodness for that because Cookie Butter is one of those ingredients that we absolutely can’t get enough of. This time we are trying out Caramel Cookie Butter Bars perfectly baked with homemade caramel sauce. Warm, gooey, and delicious. Oh Cookie Butter, we heart you forever!
- 2 cups butter at room temperature
- 1 cup sugar
- 1½ cups powdered sugar
- 1 Tbsp vanilla extract
- 4 cups unbleached flour
- 1 11.5 oz homemade salted caramel sauce (recipe below)
- 1 14.1 oz jar cookie butter spread
- 1½ cups toffee bits
Homemade Caramel Sauce
- 1 stick butter
- 1 cup brown sugar
- 1 tbsp water
- 1/4 tsp salt
- 1/3 – 1/2 cup evaporated milk depending on the consistency you want
- 1 tsp vanilla extract
In a saucepan over medium-high heat, add your butter, brown sugar, water, and salt.
Bring to a full boil for 5 minutes while stirring occasionally.
in a separate cup, add the vanilla extract to your evaporated milk. That way you can add it all in to the pot at once.
Once your mixture has been boiling for 5 minutes, remove it from the heat and slowly pour in your evaporated milk/vanilla mixture. It’s going to bubble up like crazy but just keep stirring until it all comes together.
Make sure you cool it down before serving so it’s not piping hot!
*recipe from Coco and Ash
Preheat oven to 325 degrees F. Line a 13×9″ baking pan with parchment paper.
In the bowl of a stand mixer beat together the butter and sugar until creamy and fluffy, about 2 minutes. Beat in the powdered sugar and vanilla. Lastly, beat in the four (4) cups of flour until a soft dough has formed. Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.
Bake the crust for 15 minutes.
Make the homemade caramel sauce according to the directions above.
Remove from the oven but keep the oven on. Pour the caramel sauce evenly over the bar base, then pour on the Biscoff spread (it helps if you microwave it for a few seconds in a separate bowl to make it smoother and thinner). Crumble the remaining dough evenly over the top, trying to cover the sauce filling as much as possible. Top liberally with the toffee bits.
Return to the oven and continue baking for an additional 25-30 minutes or until golden brown and the caramel is bubbly. Cool completely before cutting into squares.
*recipe inspired by The Domestic Rebel
Oh Sweet Saturday!What could be better on a crisp November Saturday day than grabbing coffee with your girlfriends in the morning and baking Pumpkin Poke Cake with your sister in the afternoon? Sounds like the perfect Saturday to us!Pumpkin Poke Cake
1 box yellow cake mix
14 oz pumpkin puree (NOT PUMPKIN PIE FILLING)
1 tsp pumpkin pie spice
14 oz. can sweetened condensed milk
8 oz. tub cool whip
1/2 bag Heath Bits
Caramel Sundae Sauce
Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the pumpkin pie spice until a batter forms. Using the 14 oz. can of pumpkin puree will yield a thicker batter. You can add up to 1 cup more pumpkin if you’d like a thinner batter (which will yield a slightly fluffier cake).
Pour batter into a well greased 9×9 (9×13 if you added more pumpkin) baking dish. Bake at 350º for 35-45 minutes until a toothpick inserted comes out clean.
Let cool completely after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake (this post from a friend has great step by step photos for this part).
Pour the sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake.
Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).
Recipe from Something Swanky