You know those people who go through life only speaking the bare minimum amount of word required to get by in social situations?
Yeah, that’s not me. I’m that person who, even as an adult, can’t get through situations where you’re supposed to be quiet. Work meetings? Don’t put me next to anyone I find remotely interesting. Library? I get the evil eye from everyone who actually went there for some peace and quiet. I even talk the entire time through massages.
I think the only time I ever stop talking is during a run when I get reallllly tired, and then it doesn’t matter because I’m usually with the only girl I know who loves to talk more than I do. 😉
So when I name a recipe, I always want to tell you every single thing about it. The name doesn’t do justice for me unless it accurately describes every detail of the food. In fact, if I were going to name these what I wanted to, they would be called Double Salted Chocolate Covered Cookie Butter Cookie Dough Tops with Graham Cracker Crust. I had to put it in bold so that you could actually see the beginning and end. It’s only slightly excessive.
The problem is, it is all of those details that make these bars so fantastic. It took me a few tries to actually figure them out. The first time, I didn’t put two layers of chocolate–I only put chocolate on the top–and the dough didn’t stick to the crust, and they ended up a sticky mess.
Then I tried to cut them before freezing them–well that resulted in cookie dough oozing out. It wasn’t pretty, but they still tasted great. However, it was when I finally completely froze them before cutting that they finally worked for me. You can see that cutting the frozen chocolate causes the tops to crack, but I didn’t mind it. If you do, you could always cute them when the chocolate is first put on, and is still melty, then freeze.
For the graham cracker crust, you must use old fashioned graham crackers. Please don’t use the regular store bought one. The crust is probably my favorite part, and it is due to that spicy cinnamon and molasses taste that the old fashioned graham crackers bring. This crumbly crust is topped with a layer of melted chocolate, then sprinkled with sea salt, followed by soft, gooey, eggless cookie butter cookie dough, and topped with more chocolate and an other layer of sea salt. If you don’t love sweet and salty as much as I do (ummm WHY NOT?). you could leave out the salt on the bottom layer, or (gasp) all of the salt, but I wouldn’t do that. With all the sweetness of the graham crackers, chocolate, and cookie butter, the salt puts everything into perfect balance.
Using a spring form pan makes them about a million times easier to get out, but it does make cutting them….interesting. I did most of the outside pieces in triangles, but did the middle in squares and rectangles. Honestly, it doesn’t matter how you slice ’em–they are a totally out-of-this-world decadent treat that is perfect for any occasion. I made them after Steve’s first century and again for after my marathon.
Cookie Butter Cookie Dough Bars
- 8 oz old fashioned graham crackers
- 3 tbsp coconut oil, melted
- 1/2 cup apple butter
- 1 cup cookie butter
- 1/2 cup sugar
- 1/2 cup molasses
- 1/4 cup brown sugar
- 1 tsp vanilla
- 1/4 cup unsweetened almond milk
- 1 cup white whole wheat flour
- 12 oz bag dark chocolate chips, melted and divided
- coarse sea salt
Directions:
- Preheat oven to 350. Line the bottom of a 9-10″ springform pan with parchment paper. Spray edges and parchment paper well with nonstick spray. Set aside.
- Pule graham crackers in a food processor until you have fine crumbs. With the food processor on, stream in the coconut oil and continue to run until combined, about 1 minute.
- Press graham cracker crust into the bottom of your spring form pan making smooth, even layer. Bake until lightly browned and set, about 15 minutes. Place on a wire rack to cool slightly.
- Spread half the melted chocolate over cooked crust. Sprinkle with sea salt. Let set in the refrigerator.
- Meanwhile, beat together apple butter, cookie butter, sugars and molasses until well combined. Beat in vanilla and almond milk. Slowly beat in flour and continue mixing until fully combined.
- Top cooled chocolate with cookie dough. Use a sprayed piece of parchment paper to press cookie dough into a smooth even layer.
- Top with remaining melting chocolate. Use a pastry brush or spatula to spread evenly. Sprinkle with more sea salt.
- Either slice immediately, then freeze, or freeze completely for about 3 hours, then slice and serve. Store in an airtight container in the freezer for up to 1 month (yes, I was eating these for a WHOLE MONTH!).
