Kamis, 26 September 2013

Speculoos Bars with Speculoos Frosting

adapted from Feastie
makes 16 bars
Ingredients:
cinnamon sugar sprinkle:
  • 1 Tbsp granulated sugar
  • 1/2 tsp ground cinnamon
for the bars:
  • 1 1/4 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 4 Tbsp unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • 1/2 cup Speculoos Spread
for the frosting:
  • 2 Tbsp unsalted butter, softened
  • heaping 1/3 cup Speculoos Spread
  • 2 cups powdered sugar
  • 5 Tbsp half & half
Instructions
  1. Preheat the oven to  375 degrees. Line an 8x8 baking pan with parchment paper - use 2 pieces, one placed horizontally and one placed vertically, so they overlap. 
  2. In a small bowl, mix together the sugar and cinnamon for the sprinkle. Set aside.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  4. In another medium bowl combine the melted butter with the sugars, mixing thoroughly. Add vanilla and eggs and mix until well incorporated. Add speculoos spread and mix until smooth. Add the flour mixture to the cookie butter mixture and stir until just combined. Spread the batter into the prepared baking pan and smooth the top with an offset spatula. 
  5. Sprinkle the cinnamon sugar sprinkle evenly over the batter. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan completely before cutting or frosting (if you want to transport the bars, do like I did and leave the cooled, uncut bars in the pan and frost them right in there, cutting into bars once you reach your destination - OR - remove the cooled uncut bars from the baking pan, frost, and cut into bars). 
  6. While the cookie bars are cooling, make the frosting. In a medium bowl beat together (I used an electric hand mixer, but a stand mixer will work just fine) the softened butter, Speculoos spread, and powdered sugar until well combined and smooth. Stream the half & half into the frosting mixture and continue beating on high, until your frosting reaches desired consistency (I like mine light and fluffy, so I beat it for about 5 minutes). Use an offset spatula to frost the bars. 


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