Cookie Butter Blondies with White Chocolate Chips

This is a perfect bar recipe for the approaching holidays. Not only are these bars absolutely scrumptious, but the cookie butter gives them a gingerbread-y flavor that's perfect for fall/Thanksgiving/Christmas, and the white chocolate chips add the perfect sweet balance. These are sure to get devoured at your next party, or wherever you take them, or by the people in your family.

Just like the raspberry brownies, these bars only dirty two pans - the saucepan you mix the batter in, and the pan you bake them in!

In a medium saucepan, combine the butter and brown sugar.

Cook over medium-low heat, stirring constantly, until the butter is melted and the sugar is dissolved and smooth. Do not boil.

Cool slightly, then add in the vanilla, then the eggs, one at a time.

Next add the cinnamon, allspice, ginger,

baking powder and salt. Stir in one cup of flour at a time

until a soft dough has formed. Spread half of the blondie batter into a greased 9" baking pan.

Place cookie butter in a microwavable bowl and heat for about 15-20 seconds to slightly melt. Drop tablespoonfuls of melted cookie butter on top of the blondie batter in the pan;

swirl cookie butter into blondie batter with a butter knife. Sprinkle with half the white chocolate chips.

Carefully spread remaining blondie batter on top of swirled mixture; top with remaining cookie butter, and then with remaining white chocolate chips.

Bake for about 25-30 minutes or until center is set and the edges are lightly golden but do not overbake. Cool completely on a wire rack,

then cut into squares and serve.

One year ago: Avalanche Bark
Two years ago: Dulce de Leche Chocolate Bars
Three years ago: Oatmeal Spice Drop Cookies
Four years ago: Crumb Topped Apple and Pumpkin Pie

Find more great ideas at Inspiration Monday, Mix it Up Monday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff, Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2.

Cookie Butter Blondies with White Chocolate Chips

1 1/2 cups brown sugar
1/2 cup butter
2 eggs
2 tsp. vanilla
2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
pinch allspice
1/2 tsp. ground ginger
1/2 cup Cookie Butter or Biscoff Spread
2/3 cup white chocolate chips

In a medium saucepan, melt the butter and brown sugar over medium-low heat, stirring constantly. Do not boil. Allow mixture to cool slightly.

Stir in vanilla, then the eggs, one at a time, followed by the cinnamon, allspice, ginger, baking powder and salt. Stir in one cup of flour at a time until a soft dough has formed. Spread half of the blondie batter into a greased 9" baking pan.

Place cookie butter in a microwavable bowl and heat for about 15-20 seconds to slightly melt. Drop tablespoonfuls of melted cookie butter on top of the blondie batter in the pan; swirl cookie butter into blondie batter with a butter knife. Sprinkle with half the white chocolate chips. Carefully spread remaining blondie batter on top of swirled mixture; top with remaining cookie butter, and then with remaining white chocolate chips.

Bake at 350 for about 25-30 minutes or until center is set and the edges are lightly golden; do not overbake. Blondies will continue to cook slightly after being removed from the oven. Cool completely on a wire rack, then cut into squares and serve. Makes 16 bars.

Recipe Source: Adapted from the Domestic Rebel