How many variations can there be on the classic rice krispy treat? Apparently, it’s never ending, Pinterest it and you’ll see (or click here). Like how I verb’d that? Seriously, it’s gonna happen, just like how people say, “Google it”—just go with me on this.
And when you do Pinterest the term rice krispie, I’m pretty sure you’ll find page after page of variations and maybe one classically made. Why is that? What’s wrong with the classic?
Hmm. Nothing really, other than the classic is plain, familiar—it’s unaccessorized and unembellished—all the things my desserts are not. No friends, sprinkles, crumbing, stuffings, chocolate pours and all that “accessorizing” will cover up a multitude of mistakes like uneven layers, dips, divets, sloppy frostings or sometimes it’s just a top-off. You know what I mean. Or maybe you don’t and all that “be-dazzling” is my bit of trickery.
Yeah, I’m a big hack.
But in this instance all that bedazzles in this classic—the Pirouline cookie stuffing and the cookie butter (think Biscoff spread) mixed with melted marshmallow makes this riff a solid good treat that’s not better than the classic, it’s just different.
Cookie Butter Rice Krispie with Pirouline Cookies
Ingredients:
- 8oz. chocolate
- 3 tablespoon heavy cream
- 2 tablespoon butter
- 10 oz. marshmallows
- 1/4 cup cookie butter spread
- 5 1/2 cup Rice Krispie cereal
NOTE: Cookie butter spread can be found at Trader's Joes or you can just use Biscoff Spread. If neither is available you can omit it completely or replace with Nutella or peanut butter
Read More: Cookie Butter Rice Krispie with Pirouline Cookies
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