Hi there! I want to thank everyone who has stuck with me this far, even after my revealing, yet honest last blog. We all have peaks and valleys, that’s just life. Some have mountains and oceans, some have molehills and puddles. Either way, having an outlet like that blog may have saved me from a few more days of pent up depression. So thank you, for helping me soar over that canyon. And also thank you for connecting with me on a human level. We are all just trying to find our way in this unpredictable world, right?
Back to the recipe!
Let’s talk about Cookie Butter for a minute. But to understand Cookie Butter, we first need to understand peanut butter. Peanut butter is made by crushing peanuts so finely that they form a paste. You spread this paste on bread, bake it into desserts, and dunk Oreos into it a la The Parent Trap. Peanut butter is a staple in the American diet for adults and children alike. It is delicious and versatile. It’s only downside is that those with nut allergies do not get to enjoy along with me.
Cookie Butter is the same idea as peanut butter. Just as peanut butter is ground peanuts, cookie butter is ground up… cookies! That’s right. It is a paste, the same texture as peanut butter, only made with freaking COOKIES. Where do they come up with this stuff?
I am not a believer in a mystical afterlife, but if heaven were real, it would be the main Cookie Butter manufacturer in all of the possible afterlives. Hell would be calling up heaven every single day to get their hands on some of that good good. What am I even talking about anymore?
Due to the fact that Cookie Butter is my newest naughty indulgence, I decided to incorporate it into one of my favorite treats – Rice Krispy Treats! I topped the Cookie Butter Rice Krispy Treats with melted milk chocolate, just in case they weren’t indulgent enough.
You’ll need;
2 sticks, or 1 cup unsalted butter, melted
2 bags mini marshmallows, save 2 cups marshmallows off to the side
1 14.1oz container Biscoff Cookie Butter
1 teaspoon vanilla extract
6 cups Rice Krispies
1 1/2 cups milk chocolate chips, melted
Begin with melting your butter over medium-low heat in a stock pot.
When completely melted, add your marshmallows, all but 2 cups. Save those 2 cups for later. Begin whisking the butter and marshmallows until fully melted and homogenized, about 4 minutes.
When fully incorporated, add entire jar of cookie butter. Whisk until fully incorporated into the marshmallow mixture.
Turn off the heat. Whisk in your vanilla.
Add all 6 cups of Rice Krispies at this time. Using a nonstick spatula, fold the Cookie Butter mixture into the cereal until almost completely incorporated.
Add in the reserved marshmallows and mix again with your spatula. This is where I employed my husbands muscles and really got the mixture combined well.
Take a small, rimmed baking sheet and spray with nonstick spray. Transfer the entire mixture from the pot to the baking sheet. Lightly spray your hands with the nonstick spray, and then begin pressing your mixture firmly into the baking sheet, until you have an even layer, about 1 inch thick.
Melt your milk chocolate chips in the microwave in 30-second bursts, stirring in between each 30 seconds. You may do this 3-5 times before fully melted and glossy.
Top your Rice Krispy mix with the melted chocolate. You can spread it evenly over the top like I did, or you can drizzle it in a pretty pattern.
Place bars into the fridge to cool completely before cutting into them. This took about an hour to completely cool.
Cut your bars into 2-inch by 2-inch pieces, roughly. Arrange in an airtight container and keep for 1-2 days, if they last that long.