As a child, your parents never fool yourself into thinking that a food was actually another thing? For example, thinking that "ice cream" was actually yogurt. Or a "cookie" is something healthier like a graham cracker? In my case, I am convinced that my teenage years at least that Rice Krispies Treats were actually brown rice cereal mixed with peanut butter and honey cutting in bars. I mean your credit mom, the concept is the same, but a butter and marshmallow classical variety has never been a part of my childhood.
Now, while I certainly my mother deprived me of the sweet kind Treaty of these treats, I really love when I finally had a taste. There's just something heavenly about the soft, crunchy texture of these treats. And while I will probably give my children the healthy version and mislead all the same, I could not resist these bars.
The secret ingredient that made this a step above your run of the mill Krispie was adding my new thing- butter cookie favorite. Also known as spread Biscoff, this delicious creation is made from these cookies you may remember getting stewardesses on flights. A cookie is a cookie type Gingerbread who is from the Netherlands and is delicious beyond belief. Imagine this in a cookie spread peanut butter and as you may know how they are so good.
I am my biscuit butter at Trader Joes, but you can also use Biscoff spread if your store sells or order online here.
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- ½ stick butter
- 1 10 oz bag of marshmallows
- 5½ rice krispies cups
- ¾ cup baking butter, divided
- Spray or butter a baking dish 8x8, set aside.
- In a large saucepan over medium heat, melt the butter completely. When the butter is melted, add the marshmallows and stir until smooth and creamy.
- Remove from heat and stir in ½ cup butter cookie.
- Add rice Krispies a little at a time, stirring to coat with the mixture of marshmallow.
- When everything is well coated, spread the mixture into your prepared pan.
- cool bars in the refrigerator or freezer until cold to the touch and firm.
- Cut the square into bars. Melt remaining ¼ cup butter cookies and drizzle on the cutting bars. Leave drizzle to set before serving. Enjoy
adapted recipe from: Shugary Sweets