Little Debbie–inspired Cookie Butter Star Crunch

• 總時間: 20 minutes

食材

4 Tbsp (56g) unsalted butter

½ cup (150g) maple syrup

½ cup (140g) cookie butter

2 Tbsp (12g) Dutch process cocoa powder @ghirardelli

¼ tsp kosher salt

1 tsp vanilla

3 cups (95g) Rice Krispies @kelloggsus

步驟

Heat the butter + maple syrup

In a saucepan over medium heat, melt the butter and maple syrup together. Once it reaches a gentle simmer around the edges, let it bubble for 20–30 seconds.

Add the cookie butter

Remove from heat and stir in the cookie butter, salt, and vanilla until completely smooth.

Mix in the cocoa

Whisk in the cocoa powder until no streaks remain.

Combine with Rice Krispies

Pour the warm mixture over the Rice Krispies and gently fold until every piece is coated.

Scoop + set

Scoop ¼-cup mounds onto a parchment-lined sheet. Flatten slightly and shape into uniform rounds.

Chill for 20 minutes in the refrigerator to set. Makes about 12.

Optional: drizzle with melted cookie butter for extra cookie-butter flavor. *note* These are crunchiest the day they’re made. Because the maple syrup and cookie butter naturally soften the cereal over time. For the most crunch, enjoy within 24 hours or store loosely covered instead of airtight.