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I've often mentioned my love of Trader Joe's. Friends send care packages of wasabi almonds and sea salt butterscotch balls across state lines. Just this weekend six bottles of 2 Buck Chuck made an appearance. Construction is in full force for the store opening here in Denver...though I've heard rumors that it may not open until early 2014.
Cookie butter, whether it's Biscoff spread or TJ's Speculoos, has been front and center in a lot of recipes and food blogs this year. Rightly so. It has the characteristics of peanut butter, so every delicious recipe that has PB can be cookie buttered in short order. Bam! New recipe. And if you have peanut allergies, cookie butter (or almond butter or cashew butter) opens the door to desserts that were previously on your "thou shalt not eat this" list.
I have to say that these blondies have stayed soft for over a week in their airtight container. They were road snacks for last weekends road trip to the Jazz Aspen Snowmass music festival and there are a couple of squares lingering in my kitchen. But not for long, since they go perfectly with my morning coffee.
What You Need
1 cup flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter/margarine, melted
1 cup brown sugar
1 teaspoon vanilla
1/2 cup cookie butter (TJ's crunchy for me)
1 cup chocolate chunks (got mine in bulk at Sprouts)
What You Do
Cream the butter and sugar together. Whisk in the eggs, vanilla and cookie butter. Fold in all the dry ingredients and then the chocolate chips/chunks. The batter will be very thick.
Spread into the baking pan and bake for 25 minutes. Allow bars to cool then cut. Store in an airtight container until all gone!
Recipe adapted from Sally's Baking Addiction