Cookie Butter Bars

It’s almost football season.

Which means that in the next few weeks I’ll be doing research on who I might want to draft for my fantasy football team. There are so many things to consider. Like if the player was recovering from an injury during the off season. Or maybe their team has a new quarterback who likes to spread the ball around. Perhaps a powerhouse defense lost a lot of their starters due to trades or retirement. These things may not seem very important to some, but they can really make a difference in your players’ performance throughout the season.

Trying to figure out WHEN to draft certain positions isn’t all that easy either. Do I take a running back in the first AND second round? Or, if I am able, do I take a top 4 quarterback in the second? How about the top tight end in the third? This can definitely get a bit mind hurty.

Do you play Fantasy Football? What’s your team name? Mine is Gone Fawn It.

Cookie Butter Bars

Yield: 24 bars


  • Crust
  • 2 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup powdered sugar
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon sea salt
  • Filling
  • 1 (8oz.) package cream cheese, room temperature
  • 1 cup cookie butter
  • Ganache
  • ½ cup heavy cream
  • 1 cup chocolate chips


    For crust:
  1. Preheat oven to 350 degrees F.
  2. In a large bowl add flour, butter, sugar, vanilla, and salt. Stir until combined.
  3. Line a 9x13x2 inch pan with parchment paper. Press dough evenly onto bottom of pan.
  4. Bake for 20-25 minutes.
  5. Let cool on wire rack.
  6. For filling:
  7. In a large bowl, add cream cheese and cookie butter.
  8. With a hand mixer, cream mixture until smooth.
  9. For ganache:
  10. Place chocolate chips in a heatproof bowl.
  11. Heat heavy cream in a saucepan over medium high.
  12. When cream just comes to a bubble, pour over chocolate chips. Let sit for 4-5 minutes.
  13. Whisk until smooth.
  14. Let cool for 10-15 minutes.
  15. For assembly:
  16. Spread filling over cooled shortbread crust.
  17. Spread ganache over filling.
  18. Refrigerate for 1-2 hours before serving.

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