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

Ingredients
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-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
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-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!
-Enjoy!

*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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Salted Caramel Cookie Butter Ice Cream

I sort of feel like I don't have to type anything about this ice cream, because as soon as you read how quick and easy it is to make, and then when you taste it and your eyes widen and your pupils dilate, you'll just GET it. Eat it alone. Don't bother with a bowl. Nobody did in this house. Or make it into waffle ice cream sandwiches with a sprinkling of sea salt. That's how I liked it because its so darn pretty looking, but the truth is it doesn't need anything additional.

My kids and I had a lot of fun doing this together. We made it right before bed time (IN 10 MINUTES) and the next morning it was good to go! I was feeling very nervous about it at first because the mixture is soft when first mixed and I was hesitant about what the consistency would be like. So the next morning I took a spoon and tried it straight from the freezer and then quickly refrained from having more! With giddy excitement I texted my family that we were having an ice cream sandwich party at my house that afternoon!!! I even served this to my husband's nephew as breakfast one morning :)

This was my first attempt at making ice cream. I've never felt like I would use an ice cream machine enough to want to add another bulky piece of kitchen equipment to my collection...then I came across a picture on pintrest and immediately went to Trader Joe's to get the stuff. Then I waited and waited until I knew I'd have a captive audience in my home who could eat this quickly enough so my husband and I wouldn't gain 10 pounds enjoying it on our own. The day this opportunity came we didn't bother with pictures...so then I waited and waited again for another opportunity to remake it and take some shots for you guys. And here it is, my dears. I hope you enjoy!

 

Adapted from keepitsweetdesserts.com
Makes about 1 1/2 quarts of ice cream

Ingredients:
 -2 cups very cold heavy cream
-1 14-ounce can (fat-free!) sweetened condensed milk
 -2/3 cup Cookie Butter
-1 cup speculoos cookies broken in half
-1 tablespoon vanilla extract
-about 1/2 jar of fleur de caramel from Trader Joe's (1/2 cup)

Directions:
-In the large bowl of an electric mixer with whisk attachment, beat cream and vanilla on high speed for several minutes, just until stiff peaks form
-While whipping cream, in a separate large bowl, stir together remaining ingredients (condensed milk and cookie butter)
-Once cream is ready, fold it into cookie butter mixture. Stir in broken cookie pieces.
-Pour 1/3 the amount of ice cream into a large sized tupperware. Pour out a layer of the caramel. Don't mix. Scoop another 1/3 of the ice cream over caramel and then pour more caramel. Repeat a third layer using remaining ice cream and caramel. Using a butter knife, give a VERY LIGHT swirl to the caramel on top. Cover with saran wrap and then tightly seal with the lid of container.
-Freeze for 8 hours or overnight
-To make into sandwiches use the butter waffle cookies from Trader Joe's.
-Enjoy!

I'd love to connect with you! Follow me on instagram as savvy_chef and tag #savvychef in your creations :)


The cookie butter/condensed milk mixture alone is amazing



Ready to be covered and frozen