Have you ever tried Cookie Butter, a.k.a Biscoff Spread? Honestly, I don't know why I never thought to crush up cookies into a creamy spread! It's brilliant! It sounds like something I would do. I probably would have gotten around to it eventually, but somebody beat me to it! Yeah, that's it, suuuure <wink>
I use Cookie Butter in one of our all time favorite treats-my No Bake Cookie Butter Bars. Mmmmmm, they are soo good, but not to be outdone is my Cookie Butter Cheesecake Bars with Chocolate Ganache, and then there's the times when I just happen to have a spoon and the cookie butter is calling my name! That's right! Cookie Butter tastes great with spoons too!
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I've been out of my Biscoff Spread for a while now, as my store hasn't had it in stock. I always casually walk by telling myself I'm just going to look at it, but the shelf has been bare. It's been terribly depressing... until, OH HAPPY DAY, it was finally back!! Before I knew what I was doing I had 2 jars in hand and a big smile on my face! Yes, 2 jars! Gotta have back-up. This stuff is hard to come-by!!
I didn't have any plans for my 2 jars of cookie butter, until my friend asked me to share in celebrating her first year of blogging by giving away a KitchenAid Stand Mixer!!
Michele, of Flavor Mosaic, is a great friend, so I created this special treat in honor of her 1 year blogiversary! You know she's special when she is cookie butter worthy! That's the truth! I am so excited to wish my dear friend a very Happy 1st Blogiversary and to join her in celebrating this big event by giving away a beautiful KitchenAid Stand Mixer! Scroll on down past the recipe to enter and Good Luck!!!
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Cookie Butter Parfait
- Make up a batch of my Chocolate Cupcakes minus the frosting. These are super simple to make chocolate cupcakes that melt in your mouth! I love this recipe and use it anytime I need some kind of chocolate cake! For this recipe I make the batter for the chocolate cupcakes and bake it in a 9x13 inch baking pan lined with parchment paper. I bake this at 325 for about 30 minutes or until the top springs back when lightly pressed. Of course, you can make them in cupcake form as directed, if you prefer. You are going to break it into pieces either way.
- 1/2 cup of Creamy Biscoff Spread
- 1 (8 ounce) container Mascarpone Cheese, softened
- a pinch of salt
- 1 sleeve graham cracker crumbs (1 1/2 cups finely ground crumbs)
- 1/3 cup sugar
- 6 tablespoons unsalted butter, softened
- 2 cups heavy whipping cream, chilled (very important the whipping cream is very cold)
- 2/3 cups sugar
- While the cake is baking, combine 1/2 cup Biscoff Spread with the Mascarpone Cheese and mix well. Give it a taste and adjust the flavors to your liking. Don't be shy about adding more cookie butter. Add a pinch of salt and give it another taste just to make sure it is just right. Set aside until ready to use.
- For the graham cracker crumbs, place graham crackers into the bowl of a Food Processor (or a blender) and pulse until you have finely ground crumbs. Add 1/3 cup sugar and 6 tablespoons unsalted butter, softened. Pulse until you have a nice, moist crumb mixture. Give it a taste and add a pinch of salt if needed. Cover and set aside until ready to use.
- To make the whipped topping be sure your cream is chilled. Clean out the bowl of your food processor and place it, with the blade, in the freezer to chill a bit. Place 2 cups of very cold whipping cream into the bowl of the food processor and pulse about 1 minute until it just starts to thicken. Keep a watch on it so you don't over process it. Once it has started to thicken, add 2/3 cups sugar and a pinch of salt. Pulse another 30 seconds to a minute until it is whipped into cream. Don't over process or it will break and be ruined. Give it a taste and adjust the salt and sugar as needed. You can also do this with a mixer, but it does take a bit longer to whip into cream. Follow the same process using the whisk attachment. Or whisk by hand - which takes even longer and is a good workout ;) Cover and refrigerate until ready to use.
- When ready to assemble, place graham cracker crumb mixture in the bottom of your serving glass. Use as much or as little as you like. Top the graham crackers with chocolate cake pieces and top the cake with the cookie butter mixture to your liking. Finish it off with a big dollop of the homemade whipped cream. I sprinkle some graham crackers on the top as well. Serve immediately or refrigerate until ready to eat! Enjoy!
Prep Time: 15 mins.
Cook Time: 30 mins.
Total time: 45 mins.
Tags: Cookie Butter, Parfait, Biscoff Spread, Cookies, Dessert, Whipped Cream, Mascarpone, Graham Cracker, Crust, Chocolate Cake
Whoohoo! Let's Party! Why? It Flavor Mosaic's 1st Blogiversary this month!
To say thank you to our wonderful fans we are giving you the chance to win a beautiful KitchenAid Mixer! It has been one of the most popular prizes in past giveaways. It is probably one of the most essential kitchen appliances you can have. Plus, it will look fabulous on your kitchen counter!