Snap, Crackle, Cookie Butter

Rice Krispies are an all-American treat. But Cookie Butter Rice Krispies are a wowie wow party in your mouth take a trip to Flavortown treat. Pardon me, I've been watching too much Diners, Drive-Ins and Dives recently. 

Cookie Butter is a Trader Joe's original. When I lived in DC I became a Trader Joe's junkie. I did all of my grocery shopping there and on occasion made visits just to see what the daily sample was or to pick up a bottle of two buck chuck. Cookie Butter is made from Speculoos cookies which are ground into the texture of peanut butter. I had a jar haunting me in my cabinet that I needed to get rid of. If I didn't bake it into something I would soon find myself late night binging on spoonfuls of this addictive spread. 

I made these for a tailgate last Saturday and they were quickly eaten. I went back later hoping there would be leftovers I could take home, but all that were left was a few sprinkles on the platter. 

Cookie Butter Rice Krispies
yields 18 bars

4 Tbsps. butter
6 cups mini marshmallows
3/4 cup Cookie Butter (Biscoff Spread will also work)*
1 tsp. vanilla extract
6 cups Rice Krispies
rainbow sprinkles if you wish!

Grease a 9x13 pan and set aside. 

Pour the Rice Krispies in a large mixing bowl and set aside. Melt the butter and cookie butter in a large saucepan over low heat. Once melted add the marshmallows. Stir until they are mostly all melted and stir in the vanilla. 

Once fully melted, take the marshmallow mixture off the heat and pour over the Rice Krispies. Stir to combine then dump into your prepared pan. Using greased hands press into the pan. If you're feeling festive, decorate with rainbow sprinkles then let cool for 30 minutes before cutting into bars!

*If you don't have a Trader Joe's near you, you can sub Cookie Butter for Biscoff spread. Biscoff spread has a really similar flavor and is now sold at most grocery stores.