• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Taryn's Tasting Table logo
  • Home
  • About Me
  • Recipes
  • Work with Me
  • Portfolio
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • About Me
  • Recipes
  • Let's Work Together!
    • Portfolio
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Cookie Butter S'mores Bars

    · 1 Comment

    Jump to Recipe Print Recipe
    Share this recipe...
    • Facebook
    • Pinterest
    • Yummly
    • Email

    A little taste of summer and fall in one bite. As we transition into the cooler months, these Cookie Butter S'mores Bars will take you from season to season. The toasted marshmallow will bring back all the summer memories and the spices of cookie butter will bring you all those fall feels.

    I’d love to hear how you like it, so please comment below.

    If you make them, please share your creations and tag @tarynstastingtable

    Ingredients:

    • Lotus cookies
    • Cookie butter (Biscoff Spread, Speculoos)
    • Butter
    • Brown sugar
    • Granulated sugar
    • Eggs
    • All purpose flour
    • Baking powder
    • Vanilla extract
    • Cream of tartar
    • Salt
    • White chocolate chips

    Equipment:

    • Whisk
    • Medium pot
    • 8x8 Square baking pan
    • Medium bowl
    • Spatula

    Instructions:

    For the blondies:

    Preheat the oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper and then line the bottom with lotus cookies.

    Brown the butter. Over medium high heat, melt the butter. Cook for a few minutes, swirling the pan occasionally to prevent burning. The butter will foam up all at once and release a nutty aroma, you will see it start turning brown. Once you get that, swirl vigorously and remove from heat. Be careful, it will start browning very quickly.

    Add the brown sugar to the butter and whisk until combined. Scrape all the brown butter bits up into the mixture. Then put mixture into a heatproof bowl.

    Add the eggs and vanilla and whisk until smooth and glossy. Then use a silicon spatula to mix in the flour, baking powder and salt. Then fold in the white chocolate chips.

    Smooth batter into the baking pan over the Lotus cookies. Bake for 23-26 minutes. Cool then spread cookie butter over the blondies.

    For the meringue topping:

    In a large heatproof bowl, whisk together the egg whites, sugar, and cream of tartar, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg bowl touch the water. Whisk the eggs and sugar constantly until sugar is dissolved and mixture has reached a temperature of 160°F (71°C), about 4 minutes. The mixture will be thick and tacky at first, then thin out and become frothy. 

    Transfer the hot egg mixture to a stand mixer fitted with the whisk attachment, and add the vanilla bean paste. Beat on high speed until stiff, glossy peaks form, about 4 to 5 minutes.

    Mound the meringue on top of the cooled blondies, swirling it decoratively. Serve immediately OR torch it with a kitchen torch for a delicious toasted marshmallow topping. (Do not place in the oven under the broiler– it will melt.)

    Like this recipe? Why not try these?

    • Chocolate Chip Blondies
    • Miso Caramel Brown Butter Blondies
    • Brown Butter Cake with Brown Butter Frosting
    • White Chocolate Lemon Cookies
    • No-Churn S'mores Ice Cream

    Cookie Butter S'mores Bars

    Bars layered with Lotus Cookies, white chocolate chip blondies, cookie butter and a toasted meringue topping.
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 30 mins
    Cooling time 1 hr
    Total Time 2 hrs
    Course Dessert
    Cuisine American
    Servings 16 bars
    Calories 332 kcal

    Ingredients
      

    Blondie bars:

    • 14 Lotus cookies
    • ½ cup butter browned
    • ¾ cup brown sugar
    • 1 large egg
    • 1 tsp vanilla extract
    • 1 cup all purpose flour
    • ½ tsp baking powder
    • ⅓ tsp fine sea salt
    • ½ cup white chocolate chips
    • 1 cup cookie butter

    Meringue topping:

    • 2 large egg whites
    • ½ cup sugar
    • ¼ tsp cream of tartar
    • ½ tsp vanilla extract

    Instructions
     

    For the blondies:

    • Preheat the oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper and then line the bottom with lotus cookies.
    • Brown the butter. Over medium high heat, melt the butter. Cook for a few minutes, swirling the pan occasionally to prevent burning. The butter will foam up all at once and release a nutty aroma, you will see it start turning brown. Once you get that, swirl vigorously and remove from heat. Be careful, it will start browning very quickly.
    • Add the brown sugar to the butter and whisk until combined. Scrape all the brown butter bits up into the mixture. Then put mixture into a heatproof bowl.
    • Add the eggs and vanilla and whisk until smooth and glossy. Then use a silicon spatula to mix in the flour, baking powder and salt. Then fold in the white chocolate chips.
    • Smooth batter into the baking pan over the Lotus cookies. Bake for 23-26 minutes. Cool then spread cookie butter over the blondies.

    For the meringue topping:

    • In a large heatproof bowl, whisk together the egg whites, sugar, and cream of tartar, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg bowl touch the water. Whisk the eggs and sugar constantly until sugar is dissolved and mixture has reached a temperature of 160°F (71°C), about 4 minutes. The mixture will be thick and tacky at first, then thin out and become frothy. 

      Transfer the hot egg mixture to a stand mixer fitted with the whisk attachment, and add the vanilla bean paste. Beat on high speed until stiff, glossy peaks form, about 4 to 5 minutes.

      Mound the meringue on top of the cooled blondies, swirling it decoratively. Serve immediately OR torch it with a kitchen torch for a delicious toasted marshmallow topping. (Do not place in the oven under the broiler– it will melt.)

    Notes

    Keyword Bars, Blondies, Cookie Butter, Lotus Cookies, S'mores
    Share this recipe...
    • Facebook
    • Pinterest
    • Yummly
    • Email

    Related

    « Passion Peach Punch Cocktail
    Pumpkin Spice Donuts »

    Reader Interactions

    Trackbacks

    1. The best Pumpkin Spice Donuts - Taryn's Tasting Table says:
      at

      […] « Cookie Butter S'mores Bars […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Taryn and welcome to Taryn's Tasting Table! I love to create beautiful imagery and easy and approachable recipes that anyone can do. Let's get baking!

    More about me →

    Popular

    • Pecan Pie Cookies
    • Bourbon Apple Crisp
    • Apple Cheesecake Cookies
    • Onion & Chive Dip

    Let's connect

    • Facebook
    • Instagram
    • Pinterest
    • About Me
    • Recipes
    • Let's Work Together!
    • Contact Me

    Footer

    ↑ back to top

    About

    • About Me
    • Work With Me
    • Portfolio

    Disclaimer

    • Privacy Policy
    • Terms and Conditions
    • Recipe and Photo Policy

    Contact

    • Contact Me

    COPYRIGHT © 2023 TARYN'S TASTING TABLE INC. | ALL RIGHTS RESERVED

     

    Loading Comments...