cookie butter crunch bars (no bake!)

No Friday links this week, I am so strapped for time these days, but ohhh my do I have a yummy substitute for you: cookie butter crunch bars!
No oven was used to make these luscious little gems.
So so easy to make!
To be honest, I didn't think they would taste this good.
I've never been a real fan of the "no bake bars"--I know I know.
But they were always just too sweet, too gooey--not my cup of tea.
So I moved things around a bit to make them less sweet, more crunch....

In the photo it looks like they are gooey and soft, but no no they are crisp and crunchy
(although if you keep them at room temp during the summer
they will get soft).

Literally one bowl easy to make, and then cover it in white chocolate.



Don't you love easy recipes that totally look gourmet?
Me too.






cookie butter crunch bars (no bake)
recipe vanillasugarblog.com
print recipe

1 1/2 cups confectioners sugar
2 cups rough/crushed graham cracker crumbs* (I used cinnamon flavored)
1 cup cookie butter
1 cup unsalted butter, melted
3/4 ts sea salt

topping:
about 8-10 ounces of white chocolate, melted
couple TB of cookie butter for swirling in the white chocolate

cook notes:
* crush up the graham crackers with a little bit of rough chop still left in there. No need to go to
a fine powder. We want crunch!
You can easily use peanut butter, just use less salt as well, about 1/2 ts.
If you do use peanut butter, maybe use dark chocolate as a topping?

Grease up an 8 or 9-inch pan.
Combine all ingredients (except the topping ingredients) in a bowl and mix well.
Pour into pan, spread mixture into corners, making sure to push down and make flat.
Cover the top of mixture with plastic wrap, making sure to get all corners covered.
Place in fridge for at least an hour.
If you wrapped the top really well, I'm certain this would be fine
When ready to use/make the topping, melt the white chocolate over a double boiler or whatever
method you prefer.
I placed the melted white chocolate on the top, spread it around, then added in a couple clumps
of cookie butter and swirled it in for a nice visual.
You don't have to add in the extra cookie butter.
Let the chocolate topping harden, or put it back in fridge to finish setting up.
Using a sharp knife, slice into squares.
It's best to keep this cold; does not do well at room temp in the summer.
Makes about 12-15 small bars, depending on how you slice them.