Cookie Butter-Coconut Chip Crunch Bars

I must admit that I have been lagging in many aspects of my life lately and this blog is certainly one of them. You see, since moving back to Charlotte we decided to move into one of our rental properties and boy has it had it's special perks. Such as carpenter ants and foundation issues just to name a few. Add in my new job and bam! I sure have been busy. 

Whenever one feels a bit overwhelmed what do we all seem to do? Revert to the bakery, or winery. Whichever floats your boat these days. Or heck, why not both right? Because baked goods and chocolate always go well together with a glass of wine (or a good IPA, I'm not picky!) 

Due to this it was no surprise that I busted out the cookie butter. Actually this is the new crunchy cookie butter and if you haven't tried it, you better... and soon. Trust me it is delish. 

So, along with some alcohol in one hand and some crunch bars in the other, I'm ready to tackle what this house throws at me. Well...almost. Enjoy!

Cookie Butter-Coconut Chip Crunch Bars

Makes 24 Bars

Ingredients

Cookie Base

1 cup unsalted butter, room temperature, plus more for the dish

1/2 cup packed light brown sugar

1/2 teaspoon kosher salt

1/4 cup sugar

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

Topping

1 cup Crunchy Cookie Butter (Trader Joe's)

8 ounces semi-sweet chocolate, finely chopped

1/2 cup Coconut Chips (Trader Joe's)

Directions

Arrange a rack in middle of oven; preheat to 375°. Line the bottom and sides of a 13x9x2 inches metal or glass baking dish with foil, allowing 2 inches overhang on either side; butter foil in dish.

Cookie Base

1. Using an electric mixer at medium speed, beat 1 cup butter in a large bowl until smooth, about 3 minutes. Add both sugars and salt; continue to beat until mixture is light and creamy, about 3 minutes longer. Beat in vanilla, then slowly mix in flour, beating until entirely incorporated (dough will be wet and sticky).

2. Scrape dough into prepared dish. Using your fingertips, spread into a thin, even layer.
Bake cookie base until it is golden brown and has begun to puff and crack, about 22 minutes. Allow to cool.

Topping

3.Melt the cookie butter and immediately stir in the powdered sugar. Put the pan with the cookie butter spread into the fridge until the cookie butter sets up. About twenty minutes.

4. Melt the chopped chocolate over a double broiler and then spread with an offset spatula over the cookie butter base and immediately sprinkle with the coconut chips. Allow to cool for about 15 minutes and then you can allow to cool completely until chocolate is set or place in the fridge to speed up the process. When cutting, use a knife that has been heated in warm/hot water and you should be able to slice right through it. Enjoy!

Source: Adapted from Dorie Greenspan

Comments

[Heide M.]

Thanks for posting this.