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Wednesday, September 9, 2015

Biscoff Cookie Butter Rice Krispies

My favorite kind of baking/cooking revolves around throwing things together with no regard to recipes or measurements...kind of hard to cook like that when you've got a food blog and success depends on proper recipes and measurements...but every once in a while I abandon reason and go with the flow of my energy. The problem is when the creation is so yummy it must be shared and I haven't got a clue how to recreate it! Usually in baking, measurements are really a must, but these cookie butter bars are a lot more forgiving. Recreating them was easy because there is no risk of underbaking, overbaking, etc.

I LOVE these bars because at heart they're just a rice krispy treat...except so much more sophisticated. The addition of cookie butter alters the whole texture into something soft and chewy, with proper structure and shape. They last a while and even taste better a few days after being made, which makes them an ideal candidate for a prep ahead dessert. Another bonus? These ingredients can easily be pantry staples since nothing is refrigerated, which means you pull out
the ingredients and work with what you have.

 Little kids can even make these on their own by microwaving the ingredients instead of melting them over stove top. Recently my 10 year old has been asserting her independence by looking up her own recipes online and refusing any assistance in the kitchen, and I've noticed a lot of her search terms start with "kid-friendly/one bowl/easy" and its gotten me thinking of ways to simplify my *easy* recipes.

If you love marshmallows, these are for you! If you love cookie butter, these are really for you!

Yields between 24-48 squares, depending on how you cut them up

-1/4 cup butter
-14 ounces marshmallow fluff
-1 cup creamy cookie butter or biscoff spread
-1/4 teaspoon salt
-1 teaspoon vanilla
-7 cups rice krispy cereal
-1/3 cup salted caramel chocolate chips + 1/2 teaspoon oil (OR use extra white chocolate chips)
-1/3 cup white chocolate chips + 1/2 teaspoon oil
-1/4 cup crushed Biscoff or Speculous cookies (about 2 cookies)

To make
-Line a 9x13 (for thick rice krispies) or 11x15 rectangle pan with parchment paper and butter/spray parchment paper with non-stick cooking spray. You can use whatever size you have or split the mixture into 2 pans if you don't have anything big enough.
-Heat a large non-stick pot over medium heat and add butter. When the butter is melted, stir in marshmallow fluff, cookie butter/biscoff spread, salt and vanilla. Mix until smooth and creamy.
-Remove the pot from the stove and stir in rice cereal. Mix until all the cereal is well coated with the marshmallow mixture.
-Being careful not to burn  your hands, pour the rice krispies into the buttered pan and press down firmly until you have packed the mixture down into an even layer. I spray a silicon spatula with non-stick spray to help out during this step. The proper texture to these bars depends on packing the mixture down tightly, so work those biceps!
-In a a small bowl, mix the salted caramel chips and oil in 20 second increments and stirring between until smooth and melted. Using a fork or a ziplock bag with the bottom edge snipped slightly, drizzle the mixture on the rice krispies.
-Repeat the step above for the white chocolate chips.
-Crush the cookies and sprinkle them all over the rice krispies. Wait for your chocolate to harden and slice and serve!

*I enjoy these when I make them a day ahead because the mixture softens into a delicious bar. I keep them out for about 4 days (tightly sealed) then transfer them to the fridge. They still taste AMAZING a week later!

Try these other popular no-bake bars! I'm sure you'll love them as much as I do!

Smore's Bars! 

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