No-Bake Cookie Butter Oat Squares

Desserts

·

July 25, 2021

Stop scrolling any further! Our No-Bake Cookie Butter Oat Squares are about to blow. your. mind. The oatmeal layer is lightly sweet and chewy, with the deep caramel biscoff layer, and a tempered dark chocolate topping for sweet indulgence that can’t be beat in this summer’s heat!

We are keeping things short and sweet today… just this easy recipe and it’s tasty photos to keep your tastebuds begging you to make these!

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’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!

For more tasty A Bright Moment recipes, be sure to follow us on Pinterest, Facebook, YouTube and Instagram.

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“The Lord is good to those whose hope is in him, to the one who seeks him; it is good to wait quietly for the salvation of the Lord.” ~ Lamentations 3:25-26

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No-Bake Cookie Butter Oat Squares

PREP:

15

MINS

HOURS

COOK:

MINS

HOURS

TOTAL:

15

MINS

HOURS

Author:

Lauren Taylor

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

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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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Hey, I’m Lauren!

Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)

Let's be friends!

Purecane