This cookie butter bar recipe will satisfy your sweet (and salty) cravings! This no bake cookie butter bar has a crunchy, salty chip crust and a layer of silky, smooth chocolate.
It’s a simple treat everyone will love, delicious for any time of the year or any day of the week. I think you’re going to love them as much as we do!
This recipe is for those who prefer not to turn the oven on, or just have a love for cookie butter! I made easy no bake speculoos cookie butter bars to cap off the week!
I adapted my ever-popular Peanut Butter Bars with one of my greatest obsessions, cookie butter. Because anything with the word “butter” is always better.
The cookie butter bars are a mix of sweet and salty with a crunchy, buttery cookie base. Not to mention, a cookie butter and chocolate topping that gives them great balance.
These bars take just 10 minutes to whip up and are the perfect make-ahead dessert for any occasion!
What is Cookie Butter?
Cookie Butter is exactly what it sounds like, and it might sound too good to be true. It’s essentially a spreadable cookie.
The cookie that cookie butter is derived from is a spiced European cookie called speculoos with the largest distributor of the cookie being the Lotus Biscoff Cookies.
The spread was first introduced in Europe in 2009 and made its way to the U.S. in 2011. We now have our own variety thanks to Trader Joe’s Cookie Butter.
The uses for it are similar to how Nutella is used, as they are both considered a nut butter.
Why You’ll Love these Cookie Butter Bars
No Bake – The no-bake component of these bars makes them easy enough that even the kids can help without heating up the kitchen.
Sweet and Salty – A cure for any craving!
Perfect for Sharing – Have a plan to share these no bake cookie butter bars – it’s hard to stop at just one!
Ingredients and Substitutions
- Kettle Chips – Crunchier than regular potato chips, Kettle Chips make the ultimate crunchy cookie base.
- Cookie Butter – The ultimate satisfaction. There are two tops brands I highly recommend – the Lotus Biscoff Cookie Butter or Trader Joe’s Cookie Butter. Both are wonderful, so your favorite will do.
- Powdered Sugar – I know, the cookie butter is sweet as it is. But powdered sugar is needed more for texture rather than flavor.
- Butter – A little more butter never hurt! We tend to use salted here, as we like the balance of sweet and salty.
- Milk Chocolate Chips – To top our cookie butter bars. If you want a bit more contrast of bitter and sweet, use dark chocolate chips instead.
Variations
- Don’t have cookie butter? Try this recipe with any of your favorite nut butters.
- Instead of the potato chips, try your favorite crushed pretzels or graham crackers.
Test Kitchen Tips
- Refrigerate these bars to help them set faster.
- If you don’t have a food processor, you can crush the chips by placing them in a tightly sealed bag and hitting them with a mallet.
Frequently Asked Questions
No, cookie butter can be stored at room temperature, just like peanut butter.
Biscoff spread is also called biscoff cookie butter, or speculoos spread. It’s a spread that is created with crushed speculoos cookies, with a peanut butter consistency and a cinnamon undertone.
How to Store
- Room Temperature – Serve at room temperature. These no bake treats can be stored in an airtight container for up to 2-3 days.
- Refrigerator – Enjoy up to a week! Simply store refrigerated in an airtight container to maintain freshness.
- Freezer – You can freeze these treats for up to three months in the freezer in an airtight container. Ideally, flash freeze these bars on a baking sheet before you store them in a freezer safe container, with parchment stacked between to prevent sticking.
More Inspiration
Speculoos Cookie Butter Bar
Ingredients
- 8 ounces kettle chips crushed
- 1 cup cookie butter
- ½ cup powdered sugar
- 12 tablespoons butter salted, melted
Topping
- ½ cup milk chocolate chips
- ¼ cup cookie butter
Instructions
- Using a food processor, crush chips and pour into a large mixing bowl.
- Mix 1 cup cookie butter, powdered sugar, and butter into the crushed chips.
- Pour into a 9×9 parchment lined pan.
- Combine chocolate chips and 1/4 c cookie butter. Melt in microwave in 15-second intervals until smooth.
- Pour over the chip mixture, using a spatula to smooth.
- Refrigerate 2 hours and serve chilled.
Julie’s Tips
- Refrigerate these bars to help them set faster.
- If you don’t have a food processor, you can crush the chips by placing them in a tightly sealed bag and hitting them with a mallet.
- Have a plan to share these no bake cookie butter bars – it’s hard to stop at just one!
Estimated nutrition information is provided as a courtesy and is not guaranteed.
These are delicious and so simple to make. I live in Florida and on those hot summer days I don’t want to turn on the oven these goodies do the trick.
Have you made this with the crunchy or creamy cookie butter? Do you have a preference?
Both! It’s totally your preference.
Clever idea…. will be using dark chocolate!
Hi, Julie! These look fabulous, but I cannot seem to find the recipe for the secret ingrediet: cookie butter. Please advise where I can find it. Thank you!
Target, your local grocer or Trader Joe’s – enjoy!
Is cookie butter, just butter for cookies?
Or something else?
Where would cookie butter be located in Trader Joes?
It’s amazing Speculoos cookies ground into spreadable form. It’s by the peanut butter in Trader Joe’s, but can also be found at all major grocers and Target. Enjoy!
Do you know how long these will keep, and/or if they can be frozen?
I wouldn’t freeze them as that may dry them out, but you can keep them in an airtight container for 3-5 days. Let me know if you try them, they’re one of my FAVORITE desserts!