Tomorrow is Easter and the food blogging world is all a flutter with pastel colored cupcakes, delicate cakes covered in coconut and other such loveliness. Light and airy spring-like confections that have everyone dreaming about blooming flowers and sunny skies.
And then there’s me. The food blogger with the rich dessert dunked in chocolate. Yes, I bring balance to the food blogging world.
After my last Cookie Butter creation, I vowed that I would develop more recipes that use the addictive spread. If you haven’t heard of Cookie Butter which is sold at Trader Joe’s, you might know its cousin Biscoff Spread which you can find at Walmart. I’m not sure what the difference is between the two. They taste the same to me. Wonderful.
Cookie Butter Popcorn Bars start with a base of fresh popped popcorn and crushed Biscoff Cookies. The binding agents are Cookie Butter, light corn syrup, Fluff and butter. All melted together into a gooey oozy mess.
After mixing everything together, the mixture is pressed into a buttered baker. And an hour later you could just pop it out of the pan, slice it and call it good. It certainly would be good. Or if you are anything like me and can’t leave well enough alone…
- 12 cups popcorn, lightly buttered and salted
- 1 package (8.8oz) Biscoff cookies, crushed
- 1 cup light corn syrup
- 1 cup Cookie Butter or Biscoff Spread
- 1 cup Marshmallow Fluff
- 6 Tbsp butter
- 9oz semi-sweet chocolate morsels
- 1 cup heavy cream
- Grease a 9x13 bake and set aside.
- In a large stockpot heat corn syrup, Cookie Butter, Fluff and butter over medium heat. Stir constantly. You want this mixture to melt together into a ribbony consistency. This takes about five minutes.
- In another large pot, dump in the popcorn and crushed Biscoff cookies. Slowly drizzle half of the hot Cookie Butter mixture over top. Stir well to combine. Pour in the rest of the hot Cookie Butter mixture. Make sure the popcorn and cookies are coated well.
- Turn out and press into greased baker. Refrigerate for one hour.
- After one hour, cut the bars into squares.
- For the ganache, melt chocolate morsels over low heat. Mix in cream. Stir until completely smooth.
- Quickly dunk the bottom of each bar into the ganache. Work quickly or the bars will start to melt. Place dunked bars on parchment paper. Refrigerate until ready to serve.
- Store in refrigerator.