The big news around here lately is that a Trader Joe’s finally opened, and only a mile or two away from my house! We visited one in Arizona last year, and finally got to try the famed Joe Joe’s (they did not disappoint!). Last week Geoff and I finally had the opportunity to visit our local TJ’s on our date night, and had a great time looking around and trying out samples. It was hard to narrow down our purchases, but we finally settled on some Peppermint Joe Joe’s, s’mores ice cream sandwiches, Dubliner cheese (our favorite), and Speculoos Cookie Butter. I’ve seen so many fun recipes using cookie butter lately, and I was excited to try it out! From what I’ve heard, it’s very similar to Biscoff spread, so if you don’t have a Trader Joe’s in your area, feel free to substitute Biscoff instead.
As I’ve said before, Geoff is the undisputed master of rice krispy treats at our house, although he does accept suggestions from me as to flavorings. I begged him to throw in some cookie butter, and it made for some awesome treats, especially with a little chocolate drizzled on top. The gingerbread-y cookie butter flavor was subtle but tasty, and the treats had a perfect chewy and crunchy texture. I’m looking forward to experimenting with more cookie butter recipes!
Cookie Butter Rice Krispy Treats
4 T butter
1 10 ounce package marshmallows
1/2 cup cookie butter
6 cups rice krispies (more or less as desired)
1/2 cup chopped chocolate of your choice (you could use chocolate chips, candy melts, etc.)
Melt butter in a medium saucepan, and add marshmallows. Stir until marshmallows are melted, then add cookie butter. Stir until melted and consistent throughout, then add rice krispies to taste. Press into a 9 x 9 baking dish sprayed with cooking spray and allow to cool. In a small microwave safe bowl, melt the chocolate by heating on half power for 1 minute, stirring, and then heating in 30 second intervals on half power until melted. Drizzle over rice krispy treats, and allow to harden. Enjoy!