Thick Frosted Speculoos Cookie Bars
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 423
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 85
- Dietary Fiber
- 1
- Sugar
- 54
- Protein
- 5
- Cholesterol
- 51
- Sodium
- 267
- Total: 1 hr 45 min (includes chilling and cooling times)
- Active: 30 min
Ingredients
Cookie Bar:
Vegetable oil cooking spray, for the baking dish
1 1/2 cups (195 grams) all-purpose flour
1 teaspoon espresso powder
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 cup (120 grams) speculoos spread
1/2 cup (1 stick; 113 grams) unsalted butter
1 cup (200 grams) light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
Buttercream:
2 cups (240 grams) powdered sugar
1/2 cup (1 stick; 113 grams) unsalted butter, at room temperature
1/2 teaspoon ground cinnamon
Good pinch kosher salt
2 tablespoons (30 grams) heavy cream
1 teaspoon vanilla extract
Crushed speculoos cookies or sprinkles, for topping
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.