Cookie Butter Crunch Recipe

Prepare ingredients

Measure the cookie butter, white chocolate, heavy cream, brown sugar, and butter so everything is ready. Roughly chop the white chocolate if using a block so it melts evenly.

In a medium heavy-bottomed saucepan, combine the heavy cream and light brown sugar. Warm over medium heat, whisking, until the sugar dissolves and the mixture just begins to simmer (bubbles forming at the edges), about 3–4 minutes.

Reduce heat to low. Add the white chocolate and unsalted butter to the warm cream mixture. Stir constantly with a heatproof spatula until the chocolate and butter are fully melted and the mixture is smooth, about 2–3 minutes. Keep heat low to avoid scorching.

Remove the pan from heat and whisk in the cookie butter until fully incorporated and smooth. The mixture should be glossy and pourable. If too thick, return to very low heat briefly and stir to loosen (do not boil).

Stir in the vanilla extract and fine sea salt. Taste and adjust salt if needed to balance sweetness. Keep warm over a very low heat or transfer to a warm bowl while preparing the crunch components.

If your crushed cookies aren't toasted and you want extra crunch, preheat oven to 350°F (175°C). Toss the crushed cookies with 1 tablespoon melted butter, spread on a baking sheet, and toast 5–7 minutes until fragrant and slightly golden. Cool.

Roughly chop the honey-roasted almonds to a mix of small pieces and some larger bits for texture. If you prefer them toasted further, spread on a sheet and toast 3–4 minutes in the same 350°F oven, watching closely so they don't burn. Cool.

Combine the cooled crushed cookies and chopped honey-roasted almonds in a bowl. Reserve about 2 tablespoons of the mixture for sprinkling on top of finished servings.

Place serving dishes or ramekins on a tray. Pour the warm cookie butter caramel base into dishes, filling each to your desired level. This recipe yields about 4–6 small servings depending on portion size (see Servings).

Immediately sprinkle the cookie-almond crunch evenly over the top of each filled dish so the pieces adhere to the warm surface. Press gently so some pieces sink slightly into the warm caramel.

If using optional garnishes: drizzle the extra warmed cookie butter and/or melted white chocolate over the tops in a thin stream for contrast. Finish with a light pinch of flaky sea salt on each serving, if desired.

Allow the assembled Cookie Butter Crunch to rest 5–10 minutes so the surface sets slightly but remains soft. Serve warm or at slightly cooled/room temperature. Store leftovers refrigerated in an airtight container for up to 4 days; rewarm gently before serving.