Creamy Sweet Treats
If you love the sound of a slab of cookie butter sitting on a crunchy cookie base, I think you'll adore these cookie butter bars. I call them 'open sandwich' bars due to the filling filling becoming detached from the base during the chilling process.
You can make these 'complete' sandwich bars by placing another piece of the base on top of the filling.
Since you love cookie butter, you may also love my vegan Biscoff cookies. Be sure to try them!
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Ingredients For This Recipe
- Digestive biscuits or vegan Graham crackers - for the base layer.
- Vegan butter block - The vegan Flora block works well for this recipe.
- Soft coconut oil - make sure that it is room temperature and out of the fridge.
- Powdered sugar
- Vanilla extract
- Biscoff cookies - to be mixed into the cookie butter and also sprinkled on top.
How To Make Vegan Cookie Butter Bars
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
1. Line a large, square baking tin with parchment paper.
2. Blitz the base ingredients.
3. Press the base into the bottom of the prepared tin.
4. Make the cookie butter filling inside a stand mixer.
5. Fold in the cookie crumbs.
6. Spread the cookie butter butter mixture over the base. Sprinkle on some more cookie crumbs. Refrigerate.
7. They will dismantle like this. You can make a full sandwich if you wish.
8. Or serve like this.
Tips For Making Open Sandwich Cookie Butter Bars
Make A Full Sandwich
As you will see in the image above, these bars are detachable. If you'd prefer to have a full cookie butter sandwich, place another square of the base over the cookie butter and your sandwich is complete.
Don't Mix By Hand
In order to get the right consistency for the cookie butter, it is best to use a stand mixer with the paddle attachment.
My Cookie Butter Frosting
My cookie butter frosting recipe is so easy. Just beat the ingredients together inside a stand mixer and the rest will sort itself out.
The frosting should be thick and easily spreadable after it has been beaten.
What Does Cookie Butter Taste Like?
Cookie butter is generally filled with 'buttery' flavours (of course), as well as, gingerbread, cinnamon and nutmeg which are also often present. In my recipe, these flavours are mainly contributed through the Biscoff cookie crumbs which are folded into the filling.
Is Cookie Butter The Same As Biscoff?
Biscoff is certainly a type of cookie butter but it is very different to the cookie butter that you will make for this recipe. My cookie butter focuses more on actual vegan butter and the final result is essentially a thick, creamy, cookie-filled buttercream.
How To Store Cookie Butter Bars
Store these creamy bars inside an airtight container and place into the fridge for up to 6 days.
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Open Sandwich Cookie Butter Bars (Vegan & No-Bake)
- Total Time: 1 hour 50 minutes
- Yield: 12 Bars 1x
- Diet: Vegan
These cookie butter bars are so creamy, delicious and really easy to make. The filling sits on a crunchy Digestive base. Hope you enjoy!
For the base:
- 360g Digestive biscuits or vegan Graham crackers
- 120g vegan butter (melted)
- Pinch of salt
For the filling:
- 240g vegan butter block (room temperature)
- 180g soft coconut oil (room temperature)
- 540g powdered sugar (sifted)
- 2 teaspoon vanilla extract
- Pinch of salt
- 100g Biscoff cookies (finely crushed)
For the topping:
- Crushed Biscoff cookies (to taste)
- Line an 8-inch, square baking tin with parchment paper.
Make the crust:
- Add the Digestives or Graham crackers to a food processor or a high-speed blender. Blitz them until fine.
- Pour in your melted butter and sprinkle in the salt. Blitz the base mixture again to until a wet base mixture forms.
- Press the base into the bottom of the lined pan either firmly with your hands or with the bottom of a glass.
- Place the base into the freezer while you make the cookie butter mixture.
Make the cookie butter filling:
- Set up a stand mixer with the paddle attachment. Cream your dairy-free butter and the softened, room-temperature, softened coconut oil on a high-speed for 5 minutes until it becomes fluffy and there are no coconut lumps.
- Next, pour in the powdered sugar, vanilla, salt and Biscoff cookie crumbs. Combine them on a low speed to combine then cream on a medium-high speed for a further 3-4 minutes.
- Turn off the stand mixer and spoon the cookie butter over the base. Sprinkle on some more Biscoff cookie crumbs.
- Place the cookie butter tin into the fridge and chill for 1 hour 30.
- Slice into 12 squares. The filling will have solidified and separated from the base creating the ‘open sandwich’ effect. Serve and enjoy.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: No-Bake
- Method: Chilling
- Cuisine: Cookie Butter Bars
- Serving Size: 1 Bar
- Calories: 579
- Sugar: 53.5 g
- Sodium: 883.8 mg
- Fat: 29.2 g
- Carbohydrates: 77.4 g
- Protein: 2.7 g
- Cholesterol: 0 mg
Keywords: vegan cookie butter, cookie butter, no bake, vegan treats, no bake recipe, vegan cookies
Hailey Carter says
Love this concept. I placed another piece of the base over the cookie butter block and made a full cookie butter sandwich 😍