Cookie Butter Funfetti Triple Chip Bars

I don’t know what took me so long to actually bake with cookie butter.

As opposed to just eating it straight from the jar at 12:19 a.m. Midnight snacks take on new meaning when cookie butter is involved.

Cookie butter is something that I could easily just eat from the jar with a spoon until it’s gone. And I do.

If you don’t have access to Trader Joe’s Speculoos Cookie Butter, look for Biscoff spread in your grocery store or big-box retailer, or just order some.

You could make this recipe with peanut butter or almond butter, but it’s not going to be quite the same taste experience.

Then again, if you’ve never had cookie butter, you don’t know what you’re missing so you may not want to order it, actually. It’s pretty addictive.

And so are these. Funfetti cake, coconut flakes, cookie butter, sweetened condensed milk.

Three kinds of baking chips are included:

Semi-sweet chocolate chips

White chocolate chips

Butterscotch chips

I was asked by Land ‘O Lakes to make something with their eggs.

I used their butter, too. Why not.

I was in oozy, drippy heaven with these. The cookie butter has almost imperceptible crushed cookie granules in it, adding a bit of grit to its texture. When paired with the ever-so-slight texture from the sprinkles in the Funfetti cake, and the coconut flakes, it was subtle-texture-nirvana.

The crunch of the baking chips contrasted with the smoothness of the melted cookie butter, well, we have a winner on our hands, kids.

 

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Cookie Butter Funfetti Triple Chip Bars

Makes 24 bars

1 box Funfetti Moist Surpreme cake mix (use vanilla, white, butter, or yellow as alternates)

1/2 cup unsalted butter (1 stick), softened

1 large egg

1 teaspoon vanilla extract

1 tablespoon water, optional if necessary

3/4 cup shredded sweetened coconut flakes

1/3 cup semi-sweet chocolate chips

1/3 cup butterscotch chips

1/3 cup white chocolate chips

1 can (14-ounces) sweetened condensed milk

1/3 heaping cup (just shy of 1/2 cup) cookie butter spread*

Preheat oven to 350F and prepare a 9-by-13 inch pan by lining it with aluminum foil and then spraying it with cooking spray. In a large mixing bowl, combine the cake mix, butter, egg, vanilla and mix. The batter will be extremely thick and will be difficult to combine, but keep stirring or use your fingers and knead it together, adding the water if necessary. Press the dough it into the prepared pan. Sprinkle the coconut evenly over the dough, then sprinkle the three kinds of baking chips evenly.

In a mixing bowl (the same one from the cake mix is fine), combine the sweetened condensed milk and cookie butter, stir until well combined, and pour mixture evenly over dough, using a spatula to even it if necessary.

Bake for 24 to 26 minutes (for really gooey and drippy bars as shown in my photos)

Or Bake for 26 to 30 minutes for drier and less gooey bars. Baking notes: Watch the edges of the bars and as they begin to brown and pull away slightly from the sides of the pan, I would pull them out. Note that the middle of the bars will barely seem set, even after the full recommended baking time and that is okay. Take care not to overbake because these are best when gooey. The bars will set up considerably upon cooling. Allow bars to cool completely before slicing and serving. Store in an airtight container on the countertop or refrigerate for up to a week, or freeze for up to three months. I store mine in the freezer and they never really freeze solid because of the fat content.

*Try 1/3 cup peanut butter + 1 tablespoon pulverized molasses/ginger/graham cracker cookie crumbs + 1/4 teaspoon cinnamon stirred in if you don’t have cookie butter. Although peanut butter is not cookie butter, if that’s all you have and are in a jam, try it.

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Gather the goods. You can use yellow, white, or butter cake mix if you don’t have Funfetti on hand and use other nut butters or spreads as desired.

 Add the egg and butter to the cake mix, form a dough, press the dough into the prepared pan.

Sprinkle the coconut and baking chip trifecta over the top.

 Flood with the cookie butter and sweetened condensed milk mixture.

It looks soupy, and it was. The best possible kind of soup ever. Sweet, creamy, rich, indulgent.

 The soup mostly bakes off and solidifies, but make no mistake, these babies are gooey, drippy, and messy.

And they are rich and very sweet.

This recipe is for those with a serious sweet tooth and if you’re one of those people who says, “Oh, that run-of-the-mill chocolate chip cookie is too sweet for me” or are someone who scrapes excess frosting from birthday cake corners and edges because “all that” frosting is too sweet, this recipe is not for you.

For those with a serious sweet tooth (and a fatty-tooth; these are really rich and filling) you know who you are.

We are kindred spirits and this recipe is for you.

Related Recipes:

My excitement about the return of Cookie Butter to Trader Joe’s

Creamy Cookie Butter White Chocolate Banana Smoothie

No Bake Peanut Butter Biscoff Cookie Dough Bites (Vegan, almost GF with easy adaptation) – Made with peanut butter + Biscoff cookies. Try cookie butter spread + graham crackers or any number of combinations based on what you have.

Cookie Butter Spread Ginger Molasses Cookies (No Bake, Vegan, with GF option)

There’s no cookie butter in these Caramel and Chocolate Gooey Bars (GF with Vegan adaptation), but their oozing and gooey factor is similar to the Cookie Butter Bars. Drippy decadence.

No cookie butter? Try Coconut Peanut Butter Magic Cake Bars

Do you like Funfetti cake?

Sprinkles inside of cake with that classic white-cake-meets-my-childhood-birthday-cakes flavor, Funfetti is always fun.

Have you tried Cookie Butter or Biscoff Spread?

If you haven’t tried cookie butter, order some Biscoff Spread if you can’t find any in stores in your area. I’ve heard that Wal-mart consistently has it and many mainstream grocery stores (Ralph’s, Albertson’s, Kroger, etc.) are carrying it more commonly.

You’ve gotta try it, at least once. The taste, the texture of crushed graham crackers or molasses cookies, with a cinnamon-and-spice seasoning, sweetened, thick like very thick peanut butter and not runny and thin like almond butter. You can’t go wrong with cookie butter spread or Biscoff.

I’m convinced that the Dutch Speculaaspasta spread that I found in Aruba is the same exact product as Trader Joe’s Speculoos Cookie Butter based on the packaging and the identical appearance and taste of the product inside the jar.

In comparing the taste of Trader Joe’s Cookie Butter and Biscoff Spread, I think that Biscoff is a little softer, less thick, and spreads a bit easier. It also has a slightly more mellow flavor and is less intense with the hit of cinnamon and spice. However, they are very, very similar.

Yes, I do think there is a subtle difference, but it’s very minute and I know not everyone has access to TJ’s, so order some Biscoff.


The winner of the Purefit Nutrition Bars Giveaway is Patricia @ thecastironvegan

Don’t forget to enter the Cascal Natual Soft Drink Giveaway

Disclosure: I received a full-value coupon redeemable for any variety of LAND O LAKES® Eggs. All opinions are my own.

   

150 Responses to “Cookie Butter Funfetti Triple Chip Bars”

  1. #
    51
    Tamara — July 16, 2012 at 12:24 pm

    I just recently bought TJ’s cookie butter for the first time. OMG so good! I’d never had Biscoff, so I didn’t know what to expect. It’s divine. I usually just eat it with a spoon (one small spoonful at a time, and the jar has lasted longer than I expected considering my husband loves it, too) but I really want to try some of your recipes (Funfetti, whee!) and also this fudge, YUM:

    http://piesandplots.net/microwave-biscoff-fudge/

    Reply

  2. #
    52
    Amelia — July 23, 2012 at 5:22 pm

    Finally just saw this stuff for the first time here in WI… I have to say that cookie butter is amazing. Between that, regular peanut butter, and the dark chocolate peanut butter I have, I don’t trust myself near my baking shelf. All I’m missing is the nutella for the most delicious cupboard ever. But really, this stuff is awesome. Just put it on a banana and it was super sweet and yummy, and it was good on an apple yesterday, too. Can’t wait to bake with it.

    Reply

  3. #
    53
    Nan — September 17, 2012 at 7:30 pm

    I live in Wiunnipeg, Mb. and need tyo know where I can buy cookie butter in Canada

    Reply

    • Brenda C replied: — January 18th, 2014 at 7:39 pm

      Super Store carries it in the peanut butter section. I’m from Alberta & I just found it there myself today.

      Reply

  4. #
    54
    Kate — November 12, 2012 at 3:16 pm

    I found these on pinterest. I had all the ingredients, well except coconut. My husband and I both can’t stand it. I tried adding 1/4 cup of diced macadamia nuts instead. They are in the oven right now. I can’t wait to try them.

    Reply

    • Averie @ Averie Cooks replied: — November 12th, 2012 at 3:18 pm

      Good to omit/substitute for the coconut if you don’t like it then! Hope you enjoy these! LMK!

      Reply

  5. #
    55
    Bailee Super — January 13, 2013 at 4:23 pm

    Hello! I LOVE this recipe! I live in a place where people think cookie butter means, “butter to make cookies” so I had to make my own cookie butter but that was even more fun! This recipe crowned me cookie champ this year for my work Christmas party. Thank you so much for an AWESOME recipe! Definitely adding to my cookbook.

    Reply

  6. #
    56
    Sarah R — February 3, 2013 at 9:29 pm

    I feel like I’ve been waiting for years to try this recipe!! It’s only been a few month since I first saw it but I’ve been IMpatiently waiting for the perfect event to bring these to. Super Bowl fit the bill! Just made these today and they were a huge hit! Next time I may add peanut butter to the mix ;) thanks for all your wonderful recipes! I look forward to them every morning :)

    Reply

    • Averie @ Averie Cooks replied: — February 3rd, 2013 at 9:58 pm

      Well I’m glad today was finally the day that you tried it and glad it was a big hit at the Superbowl party with everyone! I love peanut butter (tons!) and that is one of the rare bars I didn’t use it in (cookie butter instead) but PB would be lovely!

      Reply

  7. #
    57
    Allyssa — February 22, 2013 at 10:28 pm

    Hi Averie, I linked up the first picture from my blog to your website. Sorry about that, I forgot to add the source to that one. And by the way, I finally got around to making the funfetti bars for Super Bowl Sunday and they were amazing! My whole family devoured them and everyone loved them!

    Reply

    • Averie @ Averie Cooks replied: — February 23rd, 2013 at 2:12 am

      Thanks for the linkup – I appreciate it! And so glad you made the bars and that they were a big hit with the family. Love it when that happens! :)

      Reply

  8. #
    58
    Charlene — March 12, 2013 at 1:47 pm

    I made these but added quartered golden birthday cake Oreos on top of the coconut layer. It made them amazing!

    Reply

  9. #
    59
    Kate — September 25, 2013 at 8:14 pm

    Can this be made in a cake pan? Possibly an 8″ round? There might be extra batter at the end but I’m okay with that.

    If so, what baking time do you suggest?

    thanks!

    Reply

    • Averie Sunshine replied: — September 25th, 2013 at 10:38 pm

      Yes you could bake it in an 8-inch round cake pan. There will be batter leftover b/c an 8-inch round is smaller than an 8-inch square.

      Reply

  10. #
    60
    Chelsea — December 26, 2013 at 10:11 am

    Would the crunchy cookie butter work?

    Reply

    • Averie Sunshine replied: — December 26th, 2013 at 10:19 am

      Probably, in theory, but I don’t like ‘little crunchy rocks’ in my soft, gooey bars, but that’s my personal preference.

      Reply

  11. #
    61
    WeHeartFit — January 18, 2014 at 11:41 am

    This looks like a delicious treat! Its so funny how you call it cookie butter, I am dutch and we love speculoos spread!

    Reply

    • Averie Sunshine replied: — January 18th, 2014 at 11:46 am

      I think some people here too may know it by speculoos, but very few. Cookie butter is easier for people to grasp I think since it’s make with…cookies! But since that’s Trader Joe’s name, not the one I came up with, I’m just guessing :)

      Reply

  12. #
    62
    Brenda C — January 18, 2014 at 7:34 pm

    I am so happy I can make this recipe. Didn’t think I was going to find Cookie Butter here in Canada. For anyone who’s looking, Super Stores carry it in the peanut butter section. Too often I find a great recipe & we don’t have one of the main ingredients in the stores here.

    Reply

    • Averie Sunshine replied: — January 19th, 2014 at 3:39 am

      Well that’s wonderful you have access to it! Thanks for sharing the info with other Canadians who may see this.

      Reply

  13. #
    63
    Kelsey — February 1, 2014 at 7:31 pm

    I haven’t tried the TJ’s Biscoff knock-off yet, but I have always wanted to. I hadn’t seen other bloggers use it yet- so I was hesitant to try it! I’m glad you used it in this recipe. I will definitely pick some up next time I’m at TJ’s to try. This recipe looks amazing! I have a recipe using Biscoff in mock-rice krispy treats! http://styleandtreats.com/brown-butter-biscoff-honeycomb-treats/

    Reply

  14. #
    64
    Jackie — May 10, 2014 at 12:20 pm

    I have made this recipe 5 or 6 times in the past month. People LOVE THIS stuff. Whenever people have it for the first time they freak out and ask for the recipe. For right now, it’s my little secret :) I would also recommend baking it for the full 30 minutes. The first time I did 25 minutes like she suggested and it was a big mess. No matter how long you cook them, they will never be completely solid. I also make sure to cool them overnight in the fridge before attempting to cut them. Without cooling in the fridge you will have something that is a big goopy mess and it won’t resemble a bar.

    Reply

    • Averie Sunshine replied: — May 10th, 2014 at 12:50 pm

      Glad these have been a hit 5 or 6 times over and that everyone wants the recipe. And you’re right, they’re never completely solid b/c that drippy cookie butter layer will never set up totally solid, and that’s the magic, right :) Who wants dry cardboard calories when you can have soft gooey ones!

      Reply

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