Cookie Butter Marshmallow Treats
Total Time
1 hour
Prep Time
1 hour
Rating
5 out of 5 stars
(6)
Ingredients
16 bars
- 3 tbsp unsalted butter
- 1/2 cup (170g) cookie butter
- Pinch of salt
- 1 (10oz) bag mini marshmallows
- 1 1/2 tbsp milk
- 3 cups (85g) puffed rice cereal
- 1 cup (70g) chopped Lotus Biscoff cookies (or any speculoos cookie)
- 1 cup (180g) white melting chocolate
- 1/3 cup (80ml) heavy whipping cream
- Lotus Biscoff cookies (or any speculoos cookie)
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Preparation
Step 1
Start by making the chocolate topping.
Step 2
Add the chocolate to a medium bowl and heat the heavy cream in the microwave for about 1 minute, or until steaming and bubbly.
Step 3
Pour the cream over the chocolate and let it sit for 30 seconds, then whisk to combine.
Step 4
Chill the chocolate while you make the marshmallow mixture. It will thicken and turn more white/opaque.
Step 5
Line an 8×8 square baking dish with parchment paper and set aside.
Step 6
In a large saucepan, melt the butter, cookie butter, and salt over medium heat.
Step 7
Once smooth mix in all but one cup of the marshmallows as well as the milk.
Step 8
When it’s completely smooth and all the marshmallows are melted, remove from heat and mix in the cereal and cookies.
Step 9
Once the cereal and marshmallow mixture are well combined, mix in the remaining 1 cup of marshmallows.
Step 10
Press the mixture into your baking dish. I found the best way to do this is to lightly grease your fingers and press it in with your hands.
Step 11
Spread the cooled chocolate mixture on top and press a few Biscoff cookies into the surface.
Step 12
Let the bars chill for about 20 minutes to set, then slice and enjoy!
Step 13
Save recipe for the next time?
Chef's notes
BISCOFF COOKIES – If you can’t find speculoos cookies, you can swap them with gingersnap or vanilla butter cookies or just use all cereal.
