Recipe courtesy of Molly Yeh
Thick Frosted Speculoos Cookie Bars
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- Level: Easy
- Total: 1 hr 45 min (includes chilling and cooling times)
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 423
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 1 g
- Sugar
- 54 g
- Protein
- 5 g
- Cholesterol
- 51 mg
- Sodium
- 267 mg
Every year for harvest, Molly has a pop-up bakery in the workshop where she puts out treats for the farmers to grab as they come and go. They go crazy for these bars, which are chewy and hearty with a sweet cinnamon frosting and loaded with cozy spiced autumnal energy. Molly also says it’s an efficient way of feeding a lot of people at once. Bars…you can’t have a Midwest party without them.
- Level: Easy
- Total: 1 hr 45 min (includes chilling and cooling times)
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 423
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 1 g
- Sugar
- 54 g
- Protein
- 5 g
- Cholesterol
- 51 mg
- Sodium
- 267 mg
Ingredients
Cookie Bar:
Buttercream:
Directions
- For the cookie bar: Arrange an oven rack in the middle position. Preheat the oven to 350 degrees F.
- Spray an 8-inch square baking dish with vegetable oil cooking spray and line the bottom and sides with parchment, allowing for an inch or two of overhang.
- In a medium mixing bowl, whisk together the flour, espresso powder, baking powder and salt. In a separate, heat-safe bowl set over a saucepan of barely simmering water, melt together the butter and speculoos spread, stirring occasionally. Remove from the heat and add the brown sugar. Mix to thoroughly combine, then set aside to cool slightly.
- Whisk in the eggs one at a time, then add the vanilla. Fold in the dry mixture, then scrape into the prepared baking dish. Spread the batter in an even layer, then tap gently to remove air bubbles.
- Bake until puffed, set and a little crackly on the top; begin checking at 25 minutes. Remove from the oven and cool in the pan.
- For the buttercream: In the bowl of a stand mixer fitted with a paddle attachment, add the powdered sugar, butter, cinnamon and a good pinch of salt. Mix on low speed until incorporated but still crumbly. Add the heavy cream and mix, scraping down the sides of the bowl as needed, until smooth. Add the vanilla extract and mix to fully combine until light and fluffy.
- When the bars are cool, spread the buttercream over the top in an even layer, making nice swoops with a spoon or offset spatula. Sprinkle with crushed speculoos cookies or sprinkles as desired. Refrigerate until the buttercream is firm, about 30 minutes, then slice into 2-inch squares. Store in an airtight container in the refrigerator for a few days.
