Cookie Butter Rice Krispie Treats – a delicious recipe with Butter, Marshmallows, Cookie Butter, u00bc, Rice Krispies, Cookie Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease an 8x8-inch baking dish and set aside.
2
In a large sauce pan, melt butter over medium heat until melted completely. Add 2 cups of mini marshmallows. Cook, stirring occasionally, until marshmallows are completely melted. Add cookie butter and salt. Stir continuously with a wooden spoon until smooth. Remove pan from heat and add the rice krispies and remaining 1 cup of mini marshmallows. Quickly stir, ensuring that all the cereal is coated in the marshmallow mixture.
3
Turn the mixture out into the prepared pan. Press into pan with a rubber spatula or your fingertips. Set aside.
4
For the topping, add the cookie butter and chocolate chips to a medium saucepan. Set over low heat and stir occasionally until the mixture is melted and completely smooth.
5
Pour the topping over the treats and tilt the pan to spread into an even layer. Allow the topping to set completely in the fridge for 30 minutes before cutting into squares and serving.
6
These treats keep well stored in an airtight container in the fridge for 1 week. Just take them out for a few minutes before serving.
7
Recipe adapted from Tracey's Culinary Adventures.
1508
kcal
Calories
84
g
Fat
173
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cups Unsalted Butter, 3 cups Mini Marshmallows, Divided, 1/2 cups Cookie Butter (I Used Crunchy), 1/4 teaspoons Kosher Salt, and more.
Yes, Cookie Butter Rice Krispie Treats falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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