"Cookie Butter" Granola Bars

So, have you heard the buzz going around about Trader Joe's newest goodie? It's called Cookie Butter folks and it's divine. Also know as Speculoos Spread, I prefer the name Cookie Butter, this nut-free "butter" is made from ground Speculoos gingerbread cookies and is a traditional Belgium topping for waffles.

Naturally I made sure to pick up a jar on my last trip to the grocery store so that I could taste test it for all of you! No need to thank me. Anywhoo, to my surprise this Cookie butter was even better than I could have hoped for. It's creamy and thick like peanut butter with the unmistakable spicy flavor of gingerbread, and just a slight crunch from the ground cookies. Oh how daaaangerous!

{photo by freutcake}

Well, one thing led to another and to keep myself from eating it straight from the jar; I made a batch of Chewy Cookie Butter Granola Bars. It could have been disastrous but low and behold they turned out quite tasty! The Cookie Butter made a lovely substitute for tradition peanut butter in this recipe and kept the same nutty quality of flavor. Yum, Cookie Butter for breakfast..and as a snack...and dessert!

Chewy Cookie Butter Granola Bars - adapted from this recipe
Vegetable cooking spray
1 egg white
½ cup "Cookie Butter" (Speculoos spread)
⅓ cup brown sugar
¼ cup honey
½ cup (1-stick) unsalted butter, melted
2 cups old-fashioned oats
½ cup slivered almonds, toasted
⅓ cup chocolate chips

Directions
Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Arrange almonds in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 8 to 10 minutes. In the meantime, spray a 7 by 10 ¾-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to hang over the sides. Spray the parchment paper lightly with cooking spray.  In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in the peanut butter, brown sugar, and honey. Add the melted butter, oats and almonds. Stir to combine, then add the chocolate chips. Using a rubber spatula, spread mixture into the prepared baking pan, pressing lightly to form an even layer. Bake until the edge of the mixture begins to brown, about 15 minutes. Remove from the oven and let cool for at least 1 hour. Cut into 1 ½-inch squares and serve.