Everyone seems to have those few holiday specific recipes that they are known for, and that you will be in trouble by family members if you should show up for Christmas or Easter or whenever without. These blondie bars are so good they will undoubtably be considered a must-have my your family once they try them.

(hover your mouse over the photo to pin for later)

If you have never had cookie butter before, it’s pretty much amazing-ness in a jar. For this recipe I used PC Speculoos Cookie Butter which taste like gingersnap cookies in a spreadable form. Truly, it’s a dangerous product. The type of product that nobody can find fault with you for swiping your finger in (as long as your finger is clean!).

The recipe is another one I brought home from the PC Holiday Party a few weeks ago, and was created by Chef Kathy Jollimore for the Holiday 2015 PC Insiders Collection.

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Yield: 16

Dark Chocolate Cookie Butter Blondie Bars

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Ingredients

• Ingredients:
• ½ cup butter, melted
• 1 egg
• 1 tbsp. water
• 1 tsp. cinnamon
• 1 pkg. PC Blondie Bars Mix
• 1 cup PC Speculoos Cookie Butter
• ½ cup butter, softened
• ½ cup icing sugar
• 1 PC Dark Chocolate 70% tablet, chopped
• ¼ cup butter

Instructions

Preheat oven to 350°F. Line a 8x8” baking pan with parchment paper so that it hangs over the edges slightly. Whisk together egg and water. Whisk in butter. With a wooden spoon or spatula stir in cinnamon and blondie mix until just combined. Do not over mix. Press into pan. Set aside the chocolate chips. Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes. Let cool.

Soften the cookie butter in the microwave for 30 seconds. Beat in the butter and icing sugar until light and fluffy. Spread over the cooled blondies. Refrigerate until set, about 15 minutes. Melt the chocolate, reserved chocolate chips and butter in the microwave just until it starts to melt. Stir until smooth. Spread over the bars. Refrigerate until the chocolate is set. Lift out the parchment to remove the bars. With a sharp knife cut into 16 bars.

(published with permission)

 The only change I made was I cut the amount of cookie butter, as well as the icing sugar and butter that gets mixed with it in half. I knew that the original recipe would be a bit too sweet for my husband if I left it as is, but they are still plenty delicious even with half the middle layer!

If you don’t have access to the PC Blondie Bars Mix, you can substitute it with any plain blondie recipe (like this one, just leave the chocolate chips out to put on top).

Trust me, your family will be glad you made this one!