I feel that if Jacques Pepin shows you how to make an omelet, the matter is pretty much settled. That’s God talking.
This time around, I made these Rice Krispy treats with Cookie Butter. Yes you read that right, Cookie Butter. I will be the first to admit that I don’t often eat or cook with Cookie Butter, but my wife loves Cookie Butter on apple slices.
Don’t worry though, the cookie butter simply adds flavor and does not alter the sticky treats we all love. You know what I mean. We all have licked our fingers after eating these delicious sticky treats. Do you ever stop and wonder who came up with some of these recipes? I decided to google this one and came across this little tidbit on Wikipedia:
“Rice Krispies Treats were invented in 1939 by Malitta Jensen and Mildred Day at the Kellogg Company Home economics department as a fundraiser for Camp Fire Girls.”
So there you go! Consider yourself informed about the origins of Rice Krispies Treats.
Cookie Butter Rice Krispy TreatsPrint Pin Rate
- 4 Tbsp Unsalted Butter
- 6 Cups Marshmallows
- 3/4 Cup Cookie Butter
- 1 Tsp Vanilla Extract
- 6 Cups Rice Krispies
How to make this Recipe
- In a large mixing bowl, pour the Rice Krispies and set aside.
- Melt the butter and cookie butter in a saucepan over low heat. Once melted, add in the marshmallows. Stir until they are mostly all melted (low and slow is the key for the perfect texture).
- Add the Vanilla Extract to the marshmallow mixture.
- Once the mixture is fully melted, remove from heat and pour over the Rice Krispies. Stir lightly to combine, then dump into a greased 9 x 9 pan.
- Allow the Rice Krispies to cool for 5 minutes, then press into the bottom of the pan. Allow to mixture to cool another 30 minutes before serving.
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.