Description
This recipe for cookie butter rice krispie treats adds a delightful cookie taste to the already perfectly chewy treat. Chocolate is slathered on top of it all for a wonderful and delicious combination!
Ingredients
- ½ cups Unsalted Butter
- 3 cups Mini Marshmallows, Divided
- ½ cups Cookie Butter (I Used Crunchy)
- ¼ teaspoons Kosher Salt
- 4 cups Rice Krispies Cereal
- FOR THE TOPPING:
- ½ cups Cookie Butter (I Used Crunchy)
- 1 cup Semisweet Chocolate Chips
Preparation
Grease an 8×8-inch baking dish and set aside.
In a large sauce pan, melt butter over medium heat until melted completely. Add 2 cups of mini marshmallows. Cook, stirring occasionally, until marshmallows are completely melted. Add cookie butter and salt. Stir continuously with a wooden spoon until smooth. Remove pan from heat and add the rice krispies and remaining 1 cup of mini marshmallows. Quickly stir, ensuring that all the cereal is coated in the marshmallow mixture.
Turn the mixture out into the prepared pan. Press into pan with a rubber spatula or your fingertips. Set aside.
For the topping, add the cookie butter and chocolate chips to a medium saucepan. Set over low heat and stir occasionally until the mixture is melted and completely smooth.
Pour the topping over the treats and tilt the pan to spread into an even layer. Allow the topping to set completely in the fridge for 30 minutes before cutting into squares and serving.
These treats keep well stored in an airtight container in the fridge for 1 week. Just take them out for a few minutes before serving.
Recipe adapted from Tracey’s Culinary Adventures.
