Cookie Butter Rice Krispie with Pirouline Cookies

How many variations can there be on the classic rice krispy treat? Apparently, it’s never ending, Pinterest it and you’ll see (or click here). Like how I verb’d that?  Seriously, it’s gonna happen, just like how people say, “Google it”—just go with me on this.

Cookie Butter Rice Krispie with Pirouline Cookies via Bakers Royale

And when you do Pinterest the term rice krispie, I’m pretty sure you’ll find page after page of variations and maybe one classically made. Why is that? What’s wrong with the classic?

Cookie Butter Rice Krispie with Pirouline Cookies by Bakers Royale

Hmm. Nothing really, other than the classic is plain, familiar—it’s unaccessorized and unembellished—all the things my desserts are not. No friends, sprinkles, crumbing, stuffings, chocolate pours and all that “accessorizing” will cover up a multitude of mistakes like uneven layers, dips, divets, sloppy frostings or sometimes it’s just a top-off.  You know what I mean. Or maybe you don’t and all that “be-dazzling” is my bit of trickery.

Yeah, I’m a big hack.

But in this instance all that bedazzles in this classic—the Pirouline cookie stuffing and the cookie butter (think Biscoff spread) mixed with melted marshmallow makes this riff a solid good treat that’s not better than the classic, it’s just different.

this recipe

Cookie Butter Rice Krispie with Pirouline Cookies



  • 8oz. chocolate
  • 3 tablespoon  heavy cream
  • 2 tablespoon butter
  • 10 oz. marshmallows
  • 1/4 cup cookie butter spread
  • 5 1/2 cup Rice Krispie cereal



Preparation: Lightly cover 8x8 pan with bake spray or line with parchment or foil.

  1. Place heavy cream and chocolate in a small sauce pan over low heat and  stir until chocolate is melted and combined with heavy cream. Reserve 3 tablespoons and set the rest aside.
  2. Place butter and marshmallows in a pan over low heat to melt. Stir melted ingredients until combined. Add cookie butter spread and stir to combine.
  3. Add in Rice Krispie cereal and stir to combine.
  4. Press half of Rice Krispie mixture into pan. Pour half of chocolate  mixture on top, then layer Pirouline cookies on top. Pour remaining chocolate on top of cookies. Next press remaining Rice Krispie mixture onto chocolate. Spread reserved chocolate on top and set aside for about 20-30 minutes for chocolate to set.

NOTE: Cookie butter spread can be found at Trader's Joes or you can just use Biscoff Spread. If neither is available you can omit it completely or replace with Nutella or peanut butter

White Cupcake Liners via Bakers Royale


  1. says

    I have never heard of Pirouline cookies, but I feel like I need them now! These look so amazing and I love your shot of them!
    Oh and I am all about over the top, accessorized desserts. The more chocolate drips or caramel the better in my opinion!


  2. catherine says

    i tried making these but the chocolate wouldn’t melt together nicely with the heavy cream. do you know what i might be doing wrong? should i add more heavy cream?


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