Why I love these cookie butter treats
I have never made rice crispy treats before. Ever. In fact, I don’t even really like them that much. At least not the packaged kind. But when I saw Rice Krispies cereal in a French grocery store, I immediately hoarded a box into our shopping cart. Like if I didn’t buy them right then and there, they might never return. You see, there aren’t very many cereal choices for me here in France. I am definitely not a fan of the sweet, sugary cereals, and that seems to be all you can get here. I would choose Crispix or granola over Cocoa Puffs any day. Of course, I’ve been to the store several times since I purchased that box of Rice Krispies, and they are still always there, but I’m still glad I impulsively picked one up because it inspired me to make a delicious and super easy treat. I combined one of my favorite French (okay, maybe it’s really just European) flavors with a classic American recipe. Speculoos + Rice Krispies = wonderful.
If you like this recipe, you have to try these banana bread cookies, and these peanut butter cornflake cookies and these no bake oatmeal delights.
Searching for more dessert recipes? This grilled Pineapple is an easy, dessert perfect for when you are grilling, and this simple vegan banana pudding and these mini pecan pies are all delicious, dairy free desserts you will love.
Ingredients & substitutions
- Rice Krispies
- Cookie butter spread – You can use any brand you like for this recipe, just opt for the creamy spread.
- Marshmallows – You can opt for vegan marshmallow if you would like.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make cookie butter crispy treats
Melt the butters. In a large saucepan over medium heat, add the cookie butter and butter, stirring occasionally until melted. When the butters are well combined and melted slowly stir in the marshmallows. When the marshmallows are melted, remove from heat.
Mix in the krispies. Place rice krispies in an extra large mixing bowl, the more room the better. Using a rubber, slowly stir the marshmallow mixture into the rice krispies. You can spray your spatula with cooking spray to help with the stickiness. Spread the mixture into a greased baking pan and press gently to smooth the top. Chill for 20-30 minutes before slicing.
Ingredients
- 4 tablespoons dairy free margarine
- 1 10- ounce bag marshmallows
- 3/4 cup cookie butter spread
- 6 cups Rice Krispies cereal
Instructions
- Grease a square baking dish and set aside.
- In a large saucepan, melt butter and cookie butter over medium heat. Add marshmallows and allow them to melt, stirring occasionally until melted.
- In a large bowl, combine cereal and melted marshmallow mixture until evenly coated. Press mixture into the baking dish and allow the treats to cool completely before slicing or serving.
