Thursday, August 15, 2013

Cookie Butter Rice Krispie Treats

Guys.  Cookie Butter!  This post is going to be all about that, and I'm sorry if you're one of those people that just doesn't get the hype.  I get the hype.  I'm in on the hype.  If there's a hype train, I'm in it; both conductor and caboose!


Sometimes, things just come to you in your dreams.  These treats?  These are one of those.  In my half-way between dreams and awake stage this morning, I was obsessing over cookie butter rice krispie treats.  It was brilliant and perfect in my half-awake stage.  And the moment I was fully awake, I began to Google.


Now, of course, I'm not the only person that has ever thought of this (though you couldn't have convinced half-asleep-Ashley of that.)  But I'd like to say that I've brought a bit of my own brilliance to the table.  And that brilliance consists of slipping cookie chunks into your krispies.


See those cookie chunks?  It adds an awesome bit of crunch.  Of course, using speculoos cookies (or Biscoff) is ideal, seeing as that's where cookie butter comes from.  But I was already at a local grocery store that doesn't sell either of those, and I couldn't be bothered to make a second trip.  Speculoos cookies are very much like ginger cookies, so I settled for Pepperidge Farm Gingerman cookies.  Super delicious.  And the extra bit of course sugar all over the cookies adds to a crunchy texture in these treats.


Now, this is where I'd post a picture of melting marshmallows in the browned butter (yes, browned!  you don't actually have to brown it because you can't reeeeeally taste the difference since the cookie butter is so strong.  But the smell of browned butter kills me dead, so it's worth it just for that.), or a picture of a vat of rice krispies mixed with chopped ginger cookie, or cookie butter beautifully swirling into the white marshmallow mass.  Buuuut I was so excited about making these that I didn't take a second to pause.  Not even a photo-snap second.


Cookie Butter Rice Krispie Treats
Makes a 9x13 pan
(20-30 squares, depending on the size you like)

5 1/2 c. Rice Krispies cereal
1/2 c. chopped ginger or speculoos cookies
1/4 c. butter (1/2 stick)
1 10 oz. bag mini marshmallows
3/4 c. cookie butter (or Biscoff spread), separated
2-3 Tbs. chocolate chips
1 tsp. oil, vegetable or coconut

Spray a 9x13 pan with non stick spray, or line with parchment paper with the paper sticking a couple inches above the edge of the pan.

Measure out the cereal and chopped cookies.  (I chopped the cookies into 1/4-1/2 inch sized bits.)  Toss together with your hands so the cookies are incorporated throughout the cereal.

Melt the butter in a large pot over medium heat, let it melt til bubbling well, then stir constantly until brown bits scrape up from the bottom.  Quickly pour in the marshmallows, and continue stirring (I like to use a rubber spatula) until marshmallows are fully melted.  Remove from heat and stir in 1/2 c. cookie butter until fully melted and mixed in. Pour cereal mix into marshmallow mix and fold in well until the cereal and marshmallow is fully incorporated.

Pour the mixture into the prepared pan, and, using a rubber spatula, gently press mixture flat into pan.  (Use a light hand, you don't want the cereal packed too tightly.)

Melt the chocolate chips and oil together, in the microwave and stirring at 20 second intervals, or over the stovetop on a low heat, stirring constantly.  Use a spoon or rubber spatula to drizzle chocolate over top of packed rice krispies.  Melt remaining 1/4 c. cookie butter, and drizzle that over the krispies also.

Cut into squares and stuff your face!


Yes, I do have a ready-made container of melted chocolate on hand...  And yes, you should make these.  My dreams were brilliant.  Make them your dreams.

1 comment:

  1. Bless you for creating this divine looking recipe!

    ReplyDelete