Makes 24 Mini Squares
- 2 Sticks of Butter (soft)
- 2 Cups Coconut Sugar
- 4 Eggs
- 1 tsp Vanilla
- 2 & 1/4 Cup of Spelt Flour
- 1 tsp Cinnamon
- 2 Bags Shrewd Food Cookies & Cream Protein Puffs (crumbled or whole)
Preheat your oven to 350 degrees.
Cream the butter with the sugar until creamy.
Add the eggs, vanilla and continue mixing until fully combined.
While mixing, slowly add the flour mixture in until fully mixed.
Line a 9×13 baking pan with a sheet of parchment paper. Spread half the batter into the pan and smooth out evenly.
Sprinkle the cookies and cream puffs across the batter in the pan and then add the remaining mixture on top.
Continue to spread the batter across the pan until all corners are filled with mixture.
Bake for 20 – 25 minutes. Let it cool for 3 – 5 minutes and cute into 24 squares.
Serve and enjoy!
Chef T Bio:
Recipe courtesy of Chef Tito Dudley (aka @officialcheft). Chef T is a New York based SpikeTV Frankenfood Finalist, celebrity chef, bodybuilder and cancer survivor. Visit him on IG for more awesome recipes!