No-Bake Cookie Butter Oat Squares
PREP:
15
MINS
HOURS
COOK:
MINS
HOURS
TOTAL:
15
Ingredients
For the Oatmeal Layer:
- 1 cup Ground Rolled Oats
- 1/2 cup Almond Flour
- 2 tbsp. Maple Syrup
- 1 tbsp. Almond Butter
- 2-3 tbsp. Water
For the Biscoff Layer:
- 3/4 cup Biscoff (about 1/2 jar)
For the Chocolate Layer:
- 1 cup Dark or Milk Chocolate
- 2 tbsp. Biscoff
Instructions
For the Oatmeal Layer:
- In a large bowl, whisk together the almond butter, 2 tbsp. water, and maple syrup. Add in the almond flour and ground oat flour, then use a rubber spatula to fold together until smooth, adding in more water, if necessary.
- In a loaf pan lined with parchment paper, press the oatmeal batter evenly into the pan.
For the Biscoff Layer:
- Add the biscoff to a small saucepan over low heat to soften to drizzle over the oatmeal layer. Let cool in the fridge while tempering the chocolate.
For the Chocolate Layer:
- You can either temper the chocolate for smooth, luscious bites or simple add 1 tbsp. coconut oil into a bowl of the chocolate chips to microwave for 10-20 seconds, then drizzle over the biscoff layer.
- To temper, add the chocolate chips into the top bowl of a double boiler, or a large bowl over a small saucepan with boiling water (but don't let the bowl touch the water). Melt the chocolate, stirring occasionally, until 120F. Then, set it aside to cool to 80F. Add back onto the double boiler to reheat to 100F, then drizzle over the biscoff layer.
- Heat up the remaining biscoff over low heat until thin enough to drizzle horizontally over the chocolate. Using a small knife or fork, create ridges by lightly drawing vertical lines (see video).
- Let cool in fridge for 1-2 hours, or until set. To make it faster, place in the freezer for 10-20 minutes. Keep in the fridge up to 5 days. Enjoy!
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