When I was a kid, a young Girl Scout, some of my most reliable customers were my grandparents. I felt no social anxiety in handing over my order card and asking them if they wanted to buy any. And I have a distinct memory of when I learned that my Opa’s favorite Girl Scout Cookies were Do-Si-Dos. I was astonished. Do-Si-Dos?? I thought, Those are gross! They tarnish the name of both peanut butter and cookies! I’m sure I made my mind known to him, in a way I hope wasn’t too aggressive but probably was. He said he enjoyed how they weren’t too sweet. (Which did not help sway my opinion at the time.) However, I decided this year to revisit Do-Si-Dos. I’m an adult now, and I haven’t had one since probably 2007. My memories of them no longer seem like something I would dislike. And I would like to announce: I am on Team Do-Si-Do. I would be in full agreement with Opa now. Goes to show… it’s only a matter of time before you become your parents. And your grandparents.

There are very few Girl Scout Cookies I would bother eating on their own, or would reach to for a little afternoon pick-me-up. I do enjoy some frozen Thin Mints. But… Tagalongs now taste bland and fake. Samoas are still tasty, but I know I can make a better version of those flavors. Trefoils are fine, but… again, I can make a better shortbread. And then I can’t keep track of all the gluten free and new flavors they have.

But Do-Si-Dos taste like a graham cracker peanut butter sandwich. Not too sweet, just like my Opa said, and nothing tastes fake about it. They’re small, and have good texture.

The dad who was chaperoning the Girl Scouts I bought these cookies from interjected just to tell me how much he likes Do-Si-Dos. He said he enjoys them with a glass of milk at night. I went along with it, saying that was a great idea, even though I don’t typically sit down with a glass of milk at night. But a Do-Si-Do with a decaf latte in the afternoon? No we’re talking!

I wasn’t on board with having Do-Si-Dos with milk, but I did latch on to the milk idea. I think milk with graham cracker and peanut butter does sound good… even if I’m not just going to drink a glass of milk. So I went with the milk idea and decided these bars needed a cheesecake layer. And then, since I was thinking of 2007 and the last time I had a Do-Si-Do, I felt apple butter needed to be involved. (Because I was obsessed with apple butter in 2007. And now.)

So it all came together in these Do-Si-Do Apple Butter Cheesecake Bars. Somewhat similar to these apple butter cheesecake crumble bars, which my family all really liked. But also, these are a little bit different!

Do-Si-Dos work great as a sort of “crumb” on top of the cheesecake layer. But without any work! Just crushing up some cookies! And the flavor works well with apple butter, just as I expected.

All in all, I think these bars were a great use for half of my box of Do-Si-Dos. But also, Do-Si-Dos have moved up my list, and I’m happy to have gotten half my box just as they are!

Do-Si-Do Apple Butter Cheesecake Bars

Author: Audrey

Description

An apple butter blondie base with cheesecake swirl and crushed Do-Si-Dos

Ingredients

For the bars:

2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
8 tablespoons butter
1 1/2 cups lightly packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 egg
1/2 cup apple butter

For the cheesecake swirl:

4 oz. cream cheese room temperature
1/4 cup granulated sugar
1/4 cup heavy cream room temperature
1/4 cup yogurt or sour cream
1/2 teaspoon vanilla extract
1 tbsp flour
1 1/2 sleeves of Do-Si-Dos, crushed
1/4 cup peanut butter (optional)

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Instructions

Preheat oven to 350 degrees F. Prepare an 8×8 inch square baking pan with baking spray.
Make the cheesecake filling: Using a stand mixer or electric mixer, beat the cream cheese and sugar together on low speed until there are no lumps and the mixture is smooth. Add the remaining ingredients and beat on low speed until they are fully incorporated. Scrape the sides of the bowl as needed. Then, set aside.
Make the bars: Melt the butter in the microwave or in a pan over the stove. Transfer to a medium bowl and allow to cool slightly. While it’s cooling, combine your flour, salt, and baking soda in a small bowl and set aside.
Once cooled, add the sugars to the butter and mix together. Add the egg and vanilla, beating until the egg is completely incorporated but without adding too much volume.
Add 1/3 of the flour mixture. Mix until the flour is mostly combined. Add 1/2 of the apple butter. Mix to blend in apple butter, scraping the sides of the bowl as needed. It does not need to be fully incorporated. Repeat this by adding and blending 1/3 of the flour mixture and the rest of the apple butter.
End with adding the remaining flour. Mix again until mostly blended. Mix until all of the flour is incorporated, but don’t over-mix. The batter will be thick.
Spread batter in the prepared baking pan.
Drizzle the batter with the cheesecake filling, using a fork or knife to swirl it into the bars.
Sprinkle with the crushed D0-Si-Dos.
Bake for 30-50 minutes or until a toothpick comes out with visible moisture but no wet clumps. Allow to cool completely on the counter before refrigerating for at least three hours.
Cut into squares and serve!