After frantically getting my hands on three jars of Trader Joe’s Speculoos Cookie Butter during the grand opening in Knoxville, I then discovered that it is pretty much the same thing as Biscoff Cookie Spread. Apparently “Speculoos” is the type of cookie, and “Biscoff” is a brand of that cookie. Kind of made me feel like an idiot for going into the store three times looking for the restock, but I think it was at least a little cheaper than the Biscoff brand.
Regardless of which brand stocked in your pantry, you really should make these bars. With the use of the already spiced-up spread, cinnamon graham crackers, and even the Speculoos filled chocolate bars, these s’mores cheesecake bars are ready be to devoured. I made these bars a little thicker than the original recipe by baking them in a pan half the size as noted in the directions. But I think if I were to do it again I would’ve made them thinner because they were pretty massive bars haha.
In other news, you seriously need to vote for my nephew, Luke, in the Babiators Facebook contest. He rocks those shades, so vote HERE.
Oh I almost forgot to tell you. On Monday, my traffic court date went pretty smoothly despite walking through the pouring rain twice because when I got to security they wouldn’t let my camera in which is always in my purse (which btw was allowed in on Friday without any comment). Hopefully my string of bad luck has finally come to an end.
One age ago: Baked Falafels
SPECULOOS S’MORES CHEESECAKE BARS
Makes about 32 bars
2 cups graham crackers crumbs (I used the cinnamon kind)
1/3 cup butter, melted
3 Tbsp sugar
1/2 cup Speculoos cookie butter, warmed in the microwave for 30 seconds (or Biscoff)
4-8 oz. blocks of cream cheese, softened
1 cup sugar
1 Tbsp vanilla extract
3 Tbsp all-purpose flour
1/2 cup semisweet chocolate chips
1/2 cup chopped Trader Joe’s dark chocolate bars filled with Speculoos cookie butter (or Hershey’s chocolate bar)
1 cup mini marshmallows
4 graham crackers, coarsely chopped (I used the cinnamon kind)
- Preheat oven to 350 degrees. Line a 13×9-inch pan with foil, with ends of foil extending over sides.
- Mix with the graham cracker crumbs, butter and 3 tablespoons sugar together until all the crumbs are moistened; press onto bottom of prepared pan. Drizzle the cookie butter evenly over the crust.
- In the bowl of a mixer fitted with a paddle attachment, beat together cream cheese, 1 cup sugar and vanilla in large bowl until smooth. Sift in flour; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir chocolate chips into cream cheese mixture with a rubber spatula. Pour over crust.
- Bake 30 minutes; remove from oven and sprinkle with chopped chocolate bar, mini marshmallows, and chopped graham crackers. The top of the cheesecake will be almost set – don’t be afraid to press the toppings down into it slightly. Bake for another 10 minutes or until center is almost set. Cool completely. Refrigerate at least 4 hours. Use foil handles to lift cheesecake from pan before cutting into bars.
Source: Adapted slightly from Fake Ginger.