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1
Heat oven to 350 F. Spray a 13x9 inch baking pan with nonstick spray and set it aside.
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2
In a small bowl, combine flour, baking powder and salt. Set aside.
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3
In a large bowl, beat butter, yogurt, both sugars, and cookie butter using a mixer on high speed until creamed. Gradually beat in eggs and vanilla. On low speed, beat in dry ingredients until combined. Fold in white chocolate chips
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4
Spoon half the batter into the prepared pan. It will be a relatively thin layer, but try to spread it across the pan evenly. Combine the cinnamon sugar layer ingredients in a small bowl. Sprinkle the base layer with the cinnamon sugar filling and spread the remaining batter over the top. Some of the cinnamon sugar will mix into the top layer as you spread it.
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5
Bake 22-26 minutes or until golden brown and a toothpick inserted in center comes out clean. Remove it from the oven and allow to cool completely for about 1 hour. Make sure not to over-bake. It may look under-cooked, but it will be done when toothpick comes out clean.
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6
While the bars are cooling, make the drizzle. In a small bowl, stir glaze ingredients together and pop the bowl into the microwave. Heat for 30 seconds. Stir, and microwave another 30 seconds, until smooth. Drizzle over the cooled bars and cut into 24 squares.
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7
Recipe adapted from Sally's Baking Addiction.
