Saturday, 24 November 2012

{RECIPE}: Cookie Dough Crispy Treats from The Cookie Dough Lover's Cookbook

The last time I ate Rice Krispies, my feet were dangling under the kitchen table and I wore an array of headbands (I swear they were very 'in' at the time.)

Krispie (crispy??) treats. We've all had them, right?

And, at some point you've probably attempted to make them. They're fun to make with the kids, pretty effortless, doesn't take an enormous amount of time and tastes great.

Do you know what tastes even better? The following equation:

Krispie Treats + Cookie Dough = YUUUMMMAAAYYYY

I've shared with you Lindsay Landis' eggless chocolate chip cookie dough recipe from her super fun cookbook - The Cookie Dough Lover's Cookbook: Cookies, Cakes, Candies, and More. Well, for today's recipe you'll need the help of Snap, Crackle and David Pop. And, Lindsay Landis.

Landis has put a fun little twist on the usual krispy treat (well, the one's I'm used to eating anyway) by partnering it with her eggless choc chip cookie dough.

Guys, don't be decieved by it's modest look. I can tell you now that within just minutes you will find the entire tray EMPTY.

I used pink and yellow marshmallows which resulted in a bright orange colour. It didn't look nearly as pretty as the ones below but it was hard to care when they just tasted SO GOOD. Even my dad (who never eats anything I make on account of the high sugar or fat or calorie content. Sometimes all three) couldn't help himself!

Cookie Dough Crispy Treats
Too many adults don’t realize that their five-year-old selves were on to something: crispy treats truly are magical. Adults and kids alike can appreciate this whimsical variation on the classic, with its cookie dough swirls and chocolate chip freckles. It’s a treat no matter what your age.

MAKES: 24 treats TIME: 20 minutes

For cookie dough:
1⁄3 cup unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
1 teaspoon vanilla extract
1/4 cup milk or cream
11/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup mini semisweet chocolate chips

For crispy treats:
2 tablespoons unsalted butter
12 ounces marshmallows (about 44 regular or 7 cups mini marshmallows)
1/2 teaspoon vanilla extract
7 cups crisp rice cereal

Grease a 13-by-9-inch baking pan with butter or cooking spray.

In a mixing bowl, beat together butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add vanilla and milk. Mix in flour and salt and beat on low speed (or by hand) until incorporated. Stir in chocolate chips.

Melt butter and marshmallows together in a large saucepan over low heat, stirring occasionally, until completely melted. Remove from heat and add vanilla. Fold in cereal, gently stirring until completely coated.

Press half of the cereal mixture into prepared pan. Spread with cookie dough and then top with remaining cereal, carefully pressing into an even layer. (You may find it easier to use your hands for this step; if so, generously butter them beforehand so the cereal mixture doesn’t stick to your fingers). 

Cut into squares. Treats can be stored, loosely covered in the refrigerator, up to 3 days but are best enjoyed within a day of making them.


The Cookie Dough Lover's Cookbook by Lindsay Landis is published by Quirk Books. All images and text © Quirk Books.

*Disclosure: Recipe has been posted with permission


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