Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A haphazard stack of light golden brown cookie butter bars with a drizzle of cookie butter on top.

No-Bake Cookie Butter Bars


  • Author: Katie Stymiest
  • Prep Time: 20 Minutes
  • Cook Time: Chill Time: 1 Hour
  • Total Time: 1 Hour 20 Minutes
  • Yield: 16 Squares 1x

Description

Easy and delicious no-bake cookie butter bars. Three decadent layers of biscoff, cookie butter, and coconut delight make the perfect summer bbq treat or hot day dessert!


Ingredients

Scale

BASE LAYER

  • ½ cup dairy-free butter, melted
  • 1 cup unsweetened shredded coconut
  • 1 cup graham cracker crumbs *
  • 10 biscoff cookies, roughly chopped (approx. 1 cup)
  • ⅛ cup granulated sugar
  • ¼ tsp fine sea salt

MIDDLE LAYER

  • ¼ cup dairy-free butter, room temperature
  • ¼ all-vegetable shortening, room temperature
  • 1 ½ cups icing sugar
  • ¼ tsp fine sea salt
  • ½ tsp vanilla extract
  • 6 biscoff cookies, finely crushed (approx ⅓ cup)

TOP LAYER

  • ¾ cup dairy-free white chocolate **
  • 2 tbsp cookie butter
  • 1 tbsp dairy-free milk
  • optional: 1 tbsp cookie butter for decor

Instructions

BASE LAYER

  1. Spray with a non-stick baking spray and parchment line an 8×8 inch or 9×9 inch baking pan.
  2. In a medium mixing bowl combine all the ingredients and mix until a coarse sand-like texture is achieved.
  3. Dump the mixture into the prepared pan and press the mixture down evenly and firmly.
  4. Place in the refrigerator.

MIDDLE LAYER

  1. In the bowl of a stand mixer with the paddle attachment cream the butter and shortening on high speed until light and fluffy. This should take approximately 5-10 minutes.
  2. Add in the icing sugar and salt and mix on low until combined.
  3. Add in the vanilla extract and biscoff cookie crumbs and mix on low until combined.
  4. Turn the mixer up to high and allow to cream for 5 minutes.
  5. Spread smoothly and evenly over the chilled base layer.
  6. Place back in the refrigerator.

TOP LAYER

  1. In a microwave-safe bowl combine the white chocolate, cookie butter, and milk and heat in 30-second intervals, stirring after each interval, until fully melted and smooth.
  2. Pour the white chocolate cookie butter ganache over the chilled cookie butter bars and spread evenly on top.
  3. Place back in the refrigerator to chill for at least 1 hour or up to overnight.
  4. Heat the remaining cookie butter and drizzle over if desired.
  5. Cut into 16 squares and enjoy!
  6. Store any leftover no-bake cookie butter squares in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 6 months.

Notes

* Make sure the graham cracker crumbs are dairy-free if you have a dairy allergy. I use Kinninnick graham-style crumbs.

** I use Pascha white chocolate baking chips.

  • Category: Squares
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Square
  • Calories: 270
  • Sugar: 22 Grams
  • Sodium: 156 Miligrams
  • Fat: 15 Grams
  • Saturated Fat: 8 grams
  • Unsaturated Fat: 4 Grams
  • Trans Fat: 0 Grams
  • Carbohydrates: 34 Grams
  • Fiber: 2 Grams
  • Protein: 2 Grams
  • Cholesterol: 0 Miligrams

Keywords: no-bake dessert, no-bake bars, no-bake cookie butter bars, easy dessert, summer baking, summer dessert, cookie butter bars, bisocff cookie butter bars, biscoff squares, biscoff bars, dessert squares, no-bake dessert recipe