Triple Layer Cookie Bars
Delightful cookie bars combining chocolate chip cookies, Nutella, and Biscoff spread for a rich, indulgent dessert experience.
Ingredients
Cookie Dough
- 400 g Unsalted butter, softened Make sure it's softened, not melted.
- 500 g Light brown sugar
- 4 large Egg yolks Can substitute with flaxseed meal or commercial egg replacer for a vegan option.
- 2 tsp Vanilla extract
- 550 g Plain flour Gluten-free flour can be used as a substitute.
- 1 tsp Bicarbonate of soda
- 400 g Chocolate chips Use good quality chocolate chips for the best flavor.
Layers
- 300 g Biscoff spread Can be replaced with another cookie spread.
- 300 g Nutella Can substitute with peanut butter for a different flavor.
Instructions
Preparation
- Preheat your oven to 180°C (350°F). Grease and line an 8x8” baking tin.
- In a bowl, cream together the softened butter and light brown sugar until fluffy.
- Add the egg yolks and vanilla extract, mixing well.
- In a separate bowl, combine the plain flour and bicarbonate of soda. Gradually add to the butter mixture, mixing until just combined.
- Fold in the chocolate chips.
Assembling
- Spread a layer of the cookie dough into the base of the prepared tin.
- Layer Nutella over the cookie dough, followed by a layer of Biscoff spread.
- Top with the remaining cookie dough, spreading it evenly.
Baking
- Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and the center is set but still wobbly.
- Allow to cool in the tin completely, then refrigerate overnight before slicing into bars.
Notes
To store, place in an airtight container at room temperature for up to a week. For longer storage, freeze tightly wrapped for up to three months. Serve with a scoop of vanilla ice cream for an enhanced dessert experience.