Tuesday, April 30, 2013

Cookie Butter Rice Krispy Treats with Butterscotch & Chocolate Chips

"Why can't your feelings taste like rice krispy treats?"

No subtly between friends, right?   So here you go, what my feelings taste like today:  Cookie Butter Rice Krispy Treats, with both butterscotch and chocolate chips.  Add a little extra chocolate on top for some flair, and add some shape for some class.

I'd actually never made rice krispy treats until this past February.  Maybe because it doesn't require an oven?  Maybe because I like to pretend I am super sophisticated and refined and usually rice krispy treats don't sound like they could be either.  I was in charge of treats for a group outing and was too exhausted from life to bake anything so I decided to take a stab at some.  I made the first batch at a friend's house.  I asked if he had peanut butter and he took out a jar of cookie butter instead.  I won't lie; I almost had a heart attack.  I wasn't thrilled at him spooning globs of it into MY treats.  But I allowed it.  And it was a little magical.  Because apparently it is not love (the so-called secret ingredient to all) but cookie butter which makes a good rice krispy treat.

Have you ever had cookie butter?  It is seriously made from COOKIES.  Speculoos cookies.   When I recetly re-made these for the blog, I had to go back 3 times to Trader Joe's because people buy it all up as soon as they restock the jars and then they sell/mail overseas.  I played hooky from work one day and went to TJ's at 10:00AM.  I got the last one on the shelf.  I beat the hoarders!  Hoorah. So I made them as soon as I got home.

As all rice krispy treats are, these are super easy to make but have tons of layers of flavors to them.

Cookie Butter Rice Krispy Treats with Butterscotch & Chocolate Chips

6 cups Rice Krispy cereal
5 tablespoons butter
1/2 cup cookie butter
10 oz. bag marshmallows
1/2 cup butterscotch chips
1/2 cup chocolate chips (Optional:  1/4 cup more for drizzling)

1. In a saucepan over low heat, melt butter completely but do not let boil.
2. Add in marshmallows, stirring frequently with a rubber spatula to prevent sticking.
3. Add cookie butter and stir until combined.
4. Remove from heat and immediately add in rice krispy cereal.
5. Fold in chocolate and butterscotch chips.
6. Scoop mixture into a 9 x 13 pan lined with wax paper. Pat down with a greased piece of waxed paper until smooth and even.
7. Let sit for a few minutes. Then use your choice of cookie cutter to cut out shapes.  (I used a flower.)
8. Drizzle melted chocolate over cut out treat, if desired.
9. The scraps are totally up for grabs.

When you add the chips in, they get a little melty.  It's not too bad with the butterscotch, but a bit messy with the chocolate.  So you may just want to drizzle more chocolate on top.

Now I have half a jar of cookie butter left. I can either make something else with it, or eat it by the spoonful. I haven't decided which of those options I'm going for just yet.


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