An Unexpected Chapter

This Rice Krispie treat is perfect, but it was created from two mistakes.

First, I went into Target for some household items while I was hungry, which led me to the baking aisle.

Second, I made this because I was procrastinating rather than doing my issue proofs. (Sorry boss! Proofs are done now!)

Two things elevate this Rice Krispie treat. The first is browned butter. The second is the addition of cookie butter. You can either use the Biscoff cookie butter, which you can find at Target and most grocery stores, or you can use the Trader Joes version, which is what I had.

This is a small batch recipe because a) I am not to be trusted. See examples above. And b) I live alone. If you are trustworthy and you don’t live alone, just double the recipe and use a 9 x 9 pan.

Enjoy!

Small Batch Cookie Butter Rice Krispie Treats




If you double this recipe, use a 9X9 pan instead of a loaf pan.



Ingredients

* ¼ cup butter (or half a standard stick)

* ⅓ cup cookie butter

* 5 ounces mini marshmallows (or half a bag)

* ½ teaspoon vanilla extract

* 3 cups rice crisp cereal

* Sea salt to top (optional)



Directions

1. Grease a loaf pan with nonstick cooking spray or line with parchment paper. Set aside.

2. Melt the butter in a pot over medium-low heat. Let brown. You’ll want to swirl the pan every now and then, but you won’t need to stir. In approximately 5 minutes, you’ll have perfectly browned butter with little flecks of goodness.

3. Add the marshmallows and cookie butter and stir until the marshmallows are completely melted.

4. Remove the pan from the heat and stir in vanilla extract and rice crisps.

5. Transfer mixture to the prepared pan. Using a spatula, gently press to level the mixture. Sprinkle with a bit of sea salt. Let cool completely before slicing.