You know how Mom (or at least the proverbial “mom”) always tells us not to tinker with “well enough” or “tried and true”?
Mom clearly never added cookie butter to her PB&J.
But I did. Oh, did I ever.
Let’s not leave any room for misconception: I am THE girl when it comes to PB&J fanaticism. If you’ve ever fantasized in class about the Smuckers Uncrustables PB&J sandwiches to the point where you actually start to drool (true story–medieval lit class, junior year), we should talk. If you’ve done the same while pondering over Mr. Darcy or Richard Armitage (a.k.a. Mr. Thornton from North and South–my most recent obsession), we should also talk.
Disney. Children’s lit. Useless personality quizzes. Going out of my way to step on particularly crunchy-looking leaves the day after it rains.
Basically, if you ever come across a fangirl or obsessive moment in one of my posts that really just screams to you, “YOU KNOW YOU (not-so) SECRETLY LOVE THIS TOO,” you really need to tell me. I don’t have nearly enough outlets for my quirky and eccentric passions as it is, and sometimes I hesitate to spill the beans about my crazy love for Neopets when it comes to people I have to work with for the next who-knows-how-long.
Bottom line: There are lots of things we should talk about, ‘kay?
While I’m waiting for you to come to the decision to message me about
our obviously shared my latest fanaticism over period films, though, let me buy you more time by talking about these delectably creamy, firm, and downright flavor-bursting CBPB&J bars.
I’ve been making my own homemade cookie butter for a while now. It’s been the best thing in my life since they announced the 2013 release of a NEW season of Sailor Moon (***let me make this simple for you–fangirl moment??***). But recently I stumbled across Averie’s really fantastic and genius recipe for homemade cookie butter peanut butter–which, by the way, I still need to post photos for. (It just never lasts long enough in this apartment for me to take a decent snapshot of!)
At any rate, I tried making this CBPB and–holy moly! Talk about packing in the sweet, slightly salty flavors of two amazing “nut” butter worlds into one flavor-packed dip.
I decided to I wanted to make a double-decker blondie out of it, so when I found this wonderful recipe for Biscoff butter cake, my taste buds were definitely a-tingle. I decided to adapt the cookie butter layer to accommodate the CBPB, added my own favorite blondie recipe, toss in a few swirls of jam for a nice classic twist, and voila! CBPB&J. Can I totally recommend this combo on the next sandwich you pack for lunch, too?
Yes, I think I will. You should do it. Your kids will also thank you for it.
You’re welcome, Mumsicles.
I hope I’ve given you enough time to think about what you’d like to gush to me about. If not…well, there’s always these CBPB&J bars, no? Go whip up a batch in your kitchen tonight. I promise I won’t ask you to wipe the drool off your chin before you come back and we gush over this recipe together. Chances are, I’ll be eyeing your slice and drooling, too.
Good to see you here!
What have YOU been obsessing over (secretly or not) lately? (Whatever it is–remember, we should talk!)
Cookie Butter Peanut Butter & Jelly Bars Cookie Butter layer adapted from Butterbaking Yield: 9×9-inch baking pan Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup butter or margarine, melted
- 1 cup brown sugar, packed
- 1 egg, lightly beaten
- 1 tablespoon vanilla extract
- 1/2 cup white chocolate chips
- 4 oz. cream cheese, softened
- 1 egg, lightly beaten
- 1 teaspoon vanilla
- 1/2 cup homemade cookie butter peanut butter (or you can also combine 1/4 cup store-bought Biscoff spread with 1/4 cup peanut butter)
- 1/2 cup raspberry or strawberry jelly
- Preheat oven to 350 degrees F. Grease a 9×9-inch baking pan.
- For blondie layer: In a medium bowl, combine flour, baking powder, baking soda, and salt. In a separate large bowl, combine melted butter and brown sugar. Mix in 1 egg and 1 tablespoon vanilla extract. Add dry ingredients and stir until just incorporated. Fold in white chocolate chips. Pour batter into pre-greased pan.
- For cookie butter peanut butter layer: In a medium bowl, beat softened cream cheese until smooth. Add egg, 1 teaspoon vanilla extract, and 1/2 cup homemade cookie butter peanut butter. Spread evenly over blondie batter.
- Place jelly in microwave-safe bowl and heat in microwave for 15 seconds. Drop by spoonfuls on top of the cookie butter peanut butter layer; swirl lightly by running a knife through the blobs.
- Bake in preheated oven for 20-25 minutes, until toothpick in blondie layer comes out clean (the cookie butter layer will still be pretty gooey–this is perfect! You’ll have a nice creamy layer texture on top). Cool bars and cut into 16 medium or 25 smaller squares.