Lotus Butter Rice Krispie Treats

Makes 12 bars

Kid and adult friendly, rice krispie bars just got a whole lot better….is that possible? Be careful, the Lotus butter in most national markets probably do not have a hecksher and are not kosher. The version that is imported from Israel (and in the same packaging) and carried by kosher markets is kosher and bears a hecksher. Also, the lotus cookies served on many airplanes do not have a hecksher.

½ cup margarine
3 cups mini marshmallows, divided
½ teaspoon vanilla extract
½ cup Cookie Butter (Lotus butter)
¼ teaspoons kosher salt
4 cups Rice Krispies cereal
¼ cup coarsely crumbled Lotus cookies, optional
For the topping:
½ cup Cookie Butter (Lotus butter)
1 cup chocolate chips

Grease an 8×8-inch baking dish and set aside.

In a large saucepan, melt margarine over medium heat until melted completely. Add 2 cups of mini marshmallows and vanilla extract. Cook, stirring occasionally, until marshmallows are completely melted. Add cookie butter and salt. Stir continuously with a wooden spoon until smooth. Remove pan from heat and add the rice krispies, remaining 1 cup of mini marshmallows, and coarsely crumbled Lotus cookies. Quickly stir, ensuring that all the cereal is coated in the marshmallow mixture.

Spoon into prepared pan. Using wax paper to help with the stickiness, press into pan.

For the topping: In a small saucepan, stir cookie butter and chocolate chips over low heat until melted and smooth. Pour the topping over the rice krispie treats and spread into an even layer. Refrigerate for at least 30 minutes to set completely. Cut into 12 bars and serve. Store in refrigerator.

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