Glazed Cookie Butter Bars with Rum Cinnamon Glaze
Indulgent and flavorful cookie butter bars topped with a glossy rum cinnamon glaze, perfect for gatherings or a personal treat.
Ingredients
For the cookie bars
- 113 g melted unsalted butter
- 125 g Speculoos cookie spread
- 150 g light brown sugar, firmly packed
- 1 cold egg
- 1 tsp ground cinnamon
- 0.5 tsp fine sea salt
- 0.25 tsp baking powder
- 0.25 tsp baking soda
- 128 g all-purpose flour
For the glaze
- 75 g powdered sugar
- 1 tbsp dark rum
- 14 g melted butter
- a small pinch cinnamon for glaze
- a small pinch salt for glaze
- water as needed for glaze
Instructions
Preparation
- Heat the oven to 175°C (350°F) and prepare an 8×8-inch pan with grease and parchment paper overhang for easy removal.
- In a large bowl, blend melted butter, cookie spread, and brown sugar until it thickens into a smooth, dough-like mixture.
- Mix in the egg, cinnamon, and salt until the batter becomes glossy and uniform.
- Stir in baking powder and baking soda, then gently fold in the flour just until no dry streaks remain.
- Press the dough evenly into the prepared pan, smoothing the surface with a spatula or lightly greased hands.
Baking
- Bake for about 25–30 minutes, until the top is golden and the edges are set with light cracking.
- Allow the baked base to cool slightly in the pan.
Glazing
- For the glaze, whisk powdered sugar with rum, melted butter, cinnamon, and salt, adding a little water if needed to reach a thick but pourable consistency.
- Pour the glaze over the warm bars and spread it evenly into a thin layer, then let it set before cutting into squares.
Notes
Store bars in an airtight container at room temperature for up to 4 days. If freezing, wrap tightly to prevent freezer burn.