Last Sunday was unofficially bar-dessert day. I not only made a batch of peach crumb bars but I also used the cookie butter to make frosted speculoos bars with this great recipe from Butter Me Up, Brooklyn.
Note: I was going to substitute in nectarines for these peach bars, but for some reason, the nectarines were all moldy inside. Inside and around the pit. Fruit can be unpredictable, even if you did just buy it (thanks, Stop & Shop!) so I improvised and used apricot preserves. If I were to make these again, I'd make sure the layer of preserves was thicker, but I loved the crust and the crumble on top, which are coincidentally the same dough.
The speculoos bars wound up being a hybrid blondie-gingerbread cake concoction. Somehow, I baked them too long. I think they were a bit dry but they paired perfectly with a cup of coffee.
The frosting was very sweet, almost too sweet for me, but interestingly enough, it didn't taste that sugary when it was spread on top of the speculoos bars. They complimented one another perfectly.
If you can, pick up a jar of cookie butter. I'd love to try some different flavor combinations, like cookie butter smeared on celery sticks. Thanks to Brown Eyed Baker and Butter Me Up, Brooklyn for the great recipes. xo