Crisped Rice Cookies

Wait a second! Aren't these just rice krispie treats? Well...yes, sort of. I don't eat marshmallows because they aren't vegetarian and the vegetarian marshmallows are hard to find (for me at least). I have  missed rice krispie treats since I stopped eating marshmallows so I made these. I think I may like them more. They are dangerously good so it's a good thing this recipe only makes 5 "cookies" worth. So what makes these different? They have peanut butter and white chocolate and marshmallow fluff (which I can eat) and chocolate chips. Chocolate chips make everything better, like butter, or bacon, if you eat it. :)

These are pretty throw together, they're made in the microwave and are done in about 5 minutes I suppose. The "worst" part is waiting for them to sit so they hold their shape better. If you eat them to soon the edges might be a hint crumbly. But, once they sit then they're fine. If you're willing to deal with eating it in two bites so you don't accidentally lose any that falls on the floor then go get 'em. I managed to somehow eat three of these by myself, the same day  made them. Ummm...that probably wasn't my proudest moment. But they were sooo good and I love them and so I HAD to have another one to see how they were setting up and the difference in the stability! HAD TO! My husband managed to get one and a half. Oops... 

These would be great to have for kids though. The kids could help to make them, just like the traditional ones and you can press them into any lightly greased pan. A regular muffin pan would work or a mini muffin pan, although they may be to poppable and start disappearing every time you turn around. As I type this I'm thinking of making more but I probably shouldn't, because then I will eat them all before anyone even knew they were there...So, if you're in for a twist on a traditional treat then here you go! Happy almost baking!

Crisped Rice Cookies
Makes 5 muffin top pan sized cookies

Ingredients:
- ¼ cup peanut butter
- ½ cup white chocolate chips
- ½ teaspoon vanilla extract
- 2 cups crisped rice cereal (like Rice Krispies)
- ¼ cup chocolate chips
- ⅓ cup marshmallow fluff

Directions:
1. Melt peanut butter and white chocolate in a microwave safe bowl for about 30-40 seconds on high. Be careful not to “burn” or overheat the chocolate. When you are melting chocolate in a microwave you want to heat it, then stir it to help the rest of the pieces melt.
2. Stir in vanilla extract. Measure the crisped rice cereal into a medium bowl. Stir the peanut butter mixture into the cereal until completely coated. Stir in the chocolate chips (the mixture should be cool enough that they should not melt much).
3. Dollop the marshmallow fluff into the bowl in two or three spoonfuls then break it up with a spatula or spoon and stir the mixture to distribute the fluff.
4. Dividing the mixture evenly press it into a lightly greased muffin top pan. Let sit for 1-2 hours before eating if you want them to hold their shape the best. As they sit longer they set up better.

Printable recipe

This recipe may be linked up to:

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