Halloween Chocolate Chip Cookie Dough Rice Krispie Treats
- FOR THE PUFFED RICE MIXTURE:
- 3 Tablespoons Butter
- 16 ounces, weight Mini Marshmallows
- 1/2 teaspoons Salt
- 6 cups Puffed Rice Cereal
- FOR THE COOKIE DOUGH:
- 1-1/2 stick Butter, Room Temperature
- 1/2 cups Brown Sugar
- 1/3 cups Sugar
- 3 Tablespoons Milk
- 1-1/2 teaspoon Vanilla
- 3/4 teaspoons Salt
- 2-1/4 cups Flour
- 1 cup Mini Chocolate Chips
- FOR DECORATING:
- 11 ounces, weight High Quality White Chocolate Chips (optional)
- 40 Mini Chocolate Chips, For Eyes (optional)
- Add butter to a large pot and melt over medium heat. When melted, reduce heat to low and whisk in marshmallows. Once mixture has completely melted, stir in salt and puffed rice cereal.
- Line a 9 x 13 inch pan with parchment paper. Press puffed rice mixture into the pan and let set for 30 minutes.
- Meanwhile, make cookie dough by creaming softened butter with sugars in a medium bowl with an electric mixer. Once pale and fluffy, add milk, vanilla, salt, and flour. Mix until dough forms. Fold in chocolate chips.
- Spread cookie dough over set puffed rice mixture. Refrigerate 30 minutes, or until cookie dough sets.
- Slice into squares before serving.
- To make mummies, melt white chocolate chips in double boiler. Dip rice krispie treats into the melted white chocolate, making sure to coat all sides. Place on a parchment-lined baking sheet. Place treats in refrigerator for 5 minutes for chocolate to set.
- Fill a small zip top bag with remaining melted chocolate. Snip a tiny bit off one of the bottom corners. Drizzle chocolate over treats in a zig-zag patten to create a mummy look. Add 2 mini chocolate chips for eyes and return to refrigerator for another 5 minutes. Serve, or store in an airtight container for up to 1 week.
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Taken from tastykitchen.com/recipes/desserts/halloween-chocolate-chip-cookie-dough-rice-krispie-treats/ (may not work)