Nutty cookie butter rice krispie treats
6 TB unsalted butter
6 ounces good quality white chocolate chips
use ¾ of an 11 ounce jar of cookie butter
a couple generous pinches of sea salt
10 ounce bag mini marshmallows
5 cups rice krispies
½ - ¾ cup of finely chopped & toasted pecans, optional but wonderful
for the cookie butter drizzle:
½ cup cookie butter
1 TB vegetable oil
Spray a 13 x 9-inch rectangular pan. Or line up with parchment paper.
In a large saucepan, over low heat, melt the butter.
Just as the butter is almost all melted, add in the white chocolate and cookie butter.
Keep stirring this and make sure not to let the bottom burn.
Add in a couple generous size pinches of sea salt.
When this is almost all melted, add the marshmallows and keep stirring!
Once the marshmallows are all melted, take off heat and add in the rice krispies and nuts.
Working fast, stir till combined.
Pour mixture into prepared pan, using a spatula or your hands push down to place evenly and into all corners.
Let cool before drizzling with cookie butter drizzle.
If you want cookie butter drizzle, simply melt the ½ cup or so of cookie butter with the 1 TB of vegetable oil over low heat.
Stirring constantly till all melted.
Then just drizzle on rice krispie bars using a spoon.
To cut into bars use a sharp knife.
Should make about 15-20 bars depending on how you slice them.