Browned butter and cookie butter are both bone fide, certified, internet “things”. I don’t think I can go more than a week without seeing one or the other on a blog I follow. But as you may have gathered, it’s a bit harder to jump on internet bandwagons here across the pond. But I was fairly delighted when I found that my local Sainsbury’s is now carrying Biscoff butter (in both smooth and crunchy!) and I was so excited that I get to be one of the cool kids, down with the trends. And of course, I couldn’t resist buying some for some blogger friends (that’s how community works!) I love how supermarkets have such diverse stock – you never know what you’re going to find when you wander into one.)
The idea for this one came from Bakerella, who made lovely little dippers with the same ingredients – but the recipe itself came out of my frustration that I can never bake with peanut butter (I’m sure all of you know that Beardy Fiance hates peanut butter) – when I was trying to figure out what I could substitute for peanut butter (chocolate hazlenut spread is out, because Beardy Fiance hates hazlenuts too), so the only “butter” left to me was cookie butter. I made mine the smooth kind so as to better approximate the texture of peanut butter.
So for all my fellow Brit residents, here’s a great recipe using cookie butter (and let me know if you want me to send you some!)
Cookie Butter and Browned Butter Krispy Squares (recipe adapted from Candy Kittens)
75g unsalted butter
150g cookie butter
1 1/2 teaspoons of vanilla extract
130g Rice Krispies