These are perhaps my favorite bar ever. And they couldn’t be easier to make. As long as you have a jar of Lotus Biscoff spread around, you’re good to go.
When I looked at the list of our “Top 20” recipes of the past year (you can view the list here), I thought it was really incredible that most of them were 9 x 13 recipes. There are the recipes that are nice to prepare and enjoy…and then there are the recipe we NEED because we only have a few minutes to get dinner prepped.
Or what about when you need that sweet thing for Shabbos or a siyum and the kitchen is already clean? 9×13 recipes to the rescue.
And this one is really special. It’s a favorite in my house. When I make them, I can’t make enough. They’re a really incredible, special, delicious treat that beats brownies any day.
Truthfully, you can just dump all of the ingredients into the pan but it might be a little hard to mix (if you were using a bowl the order wouldn’t matter but we’re not getting a bowl dirty today). So, we’re starting off by mixing the wet ingredients.
- ½ cup oil
- 2 eggs
- 2 teaspoons vanilla
- 1 cup cookie butter (like Lotus Biscoff spread)
- 1 ½ cups brown sugar
- 1 ⅓ cups flour
- 1 teaspoon baking powder
- Preheat oven to 350⁰F. Grease a 9 x 13-inch baking pan.
- Begin by adding wet ingredients to your baking pan. It’s easier to mix the Lotus spread if you microwave it for a few seconds first.
- Add dry ingredients to your baking dish. Mix to combine and spread evenly.
- Bake for 25-30 minutes, or until middle isn’t jiggly (they will harden as they cool so you don’t need to bake until completely firm unless you like them really crispy). Let cool before slicing into bars. These freeze really well.
Made these already and they are addictive! Used chunky peanut butter instead of the lotus since I didn’t have any in the house. By far the best 9×13 dessert yet! Thank you!
Thank you for taking the time to let us all know that peanut butter works! I was going to try but I’m glad to hear that it worked.
Can’t wait to try! should I pack the brown sugar when measuring? Thank you!
Can’t wait to try! I especially love the glass domed cheese board you store it in. Can you tell us where you got it?
Yum! Made these and they are delicious! Only change I made is to add 1/4 tsp of salt.
Is there a place to get the Lotus spread online for us out-of-towners who don’t want to take out a second mortgage to make this awesome sounding recipe??
Walmart has their own brand nut butter that tastes almost identical to lotus! Good luck
Walmart has a nut butter or a cookie butter? Can you give more details please or post a link?
Thanks!
Is it the Great Value Speculoos Cookie Butter? If yes, it is OU-D 🙁 Although it may only be dairy equipment – will have to check with OU. Thank you!
Just heard back from the OU. As of now the Walmart brand of Cookie Butter is actually DE and not real dairy. They did say it should be checked every three months as the status can change but the hechsher will not as it is already OU-D.
From reading the recipe and making the decision to bake it…to it actually getting into the oven – 10 minutes! I also used crunchy peanut butter. So so good! I imagine it would taste great straight from the freezer. Thanks again for a recipe!
Great tip about microwaving the cookie butter. First time I’ve ever bought it, totally balked at the ingredients… but made an amazing dessert. Can’t wait to try it with peanut butter!
Made the lotus and chunky peanut butter to compare which is better. Added choc chips to the pb version. Both were equally devoured!!
yummy a must try thanks i made it with crunchy lotus butter and was even better
I found mixing in a pan very unwieldy and difficult. There is way to much surface area to deal with and I was nervous that it was not mixed well. I also found the baked product to be quite greasy. My kids liked it but I would definitely use a mixing bowl next time!
I alson found it very greasy. I made it 2 times. Should I try cutting down on the oil?
How many oz is 1 cup lotus?
I subbed the lotus with tehina and made halva blondies. Its delicious!
Made these in a 9×13, can I make it in a bundt pan?
I don’t think so, they have the dense, bar consistency, not cake like at all.
So yum i make it every week always gets eaten
So glad you enjoyed! Thanks for letting us know!
Hi.
I found these to be incredibly greasy once baked. Is this normal? Can I cut down on the oil?