Speculoos Rice Krispie Treats with White Chocolate Drizzle

Discovering new ingredients can be both a blessing and a curse. Take for example Trader Joe's Cookie Butter - a take on Speculoos spread (which essentially tastes like teddy grahams in spread form). I have officially proved that I am incapable of exercising enough self control to keep a jar of this magical spread around my apartment. 

While I would be perfectly content to just eat spoonfulls of cookie butter (come on, who hasn't eaten a spoonful of straight peanut butter at some point - same thing), I don't think it ranks too high on the scale of socially acceptable actions.

My solution was to instead keep a container at work for both myself and my colleagues to enjoy (I figured judging eyes - within 3 ft on either side of me - would prevent overindulgence). Despite this solution, I still knew I wanted to craft a Speculoos dessert; one fateful day the skies parted and it dawned on me, SPECULOOS RICE KRISPIES! While it turns out I wasn't the first one to come up with this brilliant combination, I was nonethless still excited to try it.

I think these treats received the coworker stamp of approval, as proven by the empty plate sitting on my desk!

The recipe:
4 tablespoons butter
1 bag (10.5 ounces) miniature marshmallows
½ cup cookie butter
5 cups Rice Krispies cereal
½ cup white chocolate chips + ¼ cup for drizzle
1 tsp. milk or cream

Line a 9inch baking pan with parchment paper and coat with non-stick spray; set aside ( I used about a 6x12 pan which worked fine as well). 

Melt the butter in a large saucepan over low heat. Add the marshmallows and stir until completely melted - be patient. Stir in the cookie butter until melted. Remove from heat.

Add the Rice Krispies cereal and 1/2 cup white chocolate chips. Stir until well coated. Spread the rice krispies into the pan and using a piece of wax paper, evenly press the mixture into the pan. 

Meanwhile, add 1/4 cup white chocolate chips and milk/cream to a dish and melt in the microwave. Drizzle over top of the rice krispies. Allow to sit at room temperature for about 30 minutes, or until set. Cut into squares and serve.