COOKIE BUTTER S'MORES BARS

Cookie butter s’mores bars 🍪☁️ Gooey, fudgy & toasted to perfection 🤎 Biscoff cookie crust: 1 1/2 Packages Biscoff cookies, finely crushed 1/2 (1 stick) cup unsalted butter, melted 1 tablespoon brown sugar 1/2 tsp salt Chocolate Cookie Butter Fudge: 14 oz Sweetened Condensed Milk (1 can) 1 cup Biscoff cookie butter 4 oz semi sweet chocolate bar, chopped 1/4 cup dark chocolate chips Pinch of Salt Marshmallow Meringue: 3 large egg whites 3/4 cup granulated sugar 2 teaspoons vanilla bean paste Pinch of salt Biscoff Cookie Crust- -Preheat the oven to 350°F and line a 9x9-inch pan with parchment paper, leaving some overhang on the sides. -In a large bowl, combine all of the crust ingredients until well mixed. Press the mixture firmly and evenly into the prepared pan. -Bake for 15 minutes, then allow the crust to cool completely. Chocolate Cookie Butter Fudge: -Add all of the ingredients to a medium saucepan. Cook over medium heat, stirring constantly, until the chocolate has melted and the mixture is completely smooth. -Pour the fudge over the cooled crust and use an offset spatula to spread it into an even layer. Marshmallow Meringue: -Add the egg whites, sugar, and a pinch of salt to a heatproof glass bowl. Place the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bottom of the bowl doesn’t touch the water. -Stir continuously with a rubber spatula until the sugar has completely dissolved and the mixture reaches about 150°F. If you don’t have a candy thermometer, rub a small amount between your fingers, it should feel completely smooth with no sugar granules. -Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Whip on high for 5–7 minutes, or until stiff, glossy peaks form. -Add the vanilla and mix until incorporated. -Spread the meringue evenly over the fudge layer. Use a kitchen torch to toast the top until golden brown. Slice, serve, and enjoy! #cookiebutter #smores #dessert #DessertRecipes #homemadedessert