Trader Joe’s Cookie Butter makes me so darn happy, which is why I knew I had to make Skinny Cookie Butter Oat Bars as soon as humanly or extraterrestrially possible! Yup, the good ol’ people who work at my local TJ’s wave at me when I walk inside, and then their eyes guide me around the corner and expect, anticipate, gnaw at their nails until I reach for that beautiful jar of creamy (or crunchy) goodness.
I am joking, of course. Whenever anyone walks in, they’re heading straight for the cookie butter. This is no surprise. This is no on-the-edge-of-your-seat feat. This is life the Trader Joe’s way. This week, per usual, ready to mix it up in the kitchen and craving my cookie goo, I spent an afternoon baking. I threw some stuff together and this is what came of it:So I was thinking. If you want to make these Skinny Cookie Butter Oat Bars, you should do it right. They should be as beautiful as they taste (which means I need to work on my photos myself, right?). Here are some of my favorite baking tools for breakfast bars and baked goods:
White Mixing Bowls I Cuisinart Hand-Mixer I Cookbook Holder I Cookie Cook Book I Marble Rolling Pin I Milkshake Maker I Nonstick Cooking Pans I “Antique” Mixing Bowls I Pink Mixing Bowls I Cat Cookie Jar
- 1/2 cup dark chocolate chips (400 calories)
- 1/3 cup I Can’t Believe It’s Not Butter, “Lite” (214 calories)
- 3/4 cup Trader Joe’s Cookie Butter (1,080 calories)
- 1 1/2 teaspoons pure vanilla extract (18 calories)
- 3/4 cup powdered Swerve (42 calories – May replace with Truvia Baking Blend or xylitol, blended)
- 1 cup old-fashioned rolled oats (300 calories)
- 1/4 cup syrup, such as Joseph’s Sugar-Free Syrup (35 - 210 calories, depending)
- 2 tablespoons I Can’t Believe It’s Not Butter, “Lite” (80 calories)
- Melt 1/2 cup dark chocolate chips over stovetop on low heat, stirring frequently and removing once melted.
- Lightly grease a non-stick pan, about 8 X 8, and pour melted chocolate inside, spreading evenly.
- Cover and allow to chill in the fridge for about 30 minutes.
- While chocolate is cooling, mix together (do not melt on stove) 1/3 cup butter, 3/4 cup cookie butter, 1 ½ teaspoons vanilla extract, and 3/4 cup powdered Swerve (or blended Truva BB/xylitol) with a stand-mixer only until combined.
- Remove chilled chocolate and spread cookie butter mixture evenly across chocolate. Cover and chill for an additional 15 minutes.
- Mix together rolled oats, syrup and additional tablespoons of butter.
- Once cookie butter has cooled and slightly stiffened, top with oat mix.
- Chill for an additional 30 minutes.