Cookie Dough Rice Krispie Treats
Cookie Dough Rice Krispie Treats take the classic cereal bars and add a layer of cookie dough and luscious milk chocolate ganache. Put on some stretchy pants as these are addictive!!
When the classic Rice Krispie Treats Recipe gets a makeover something magical and delicious happens!
Why You Should Make these Rice Krispie Treats
- If cookie dough is your downfall, these bars will give you a fix without the risk of food poisoning.
- This eggless recipe is safe to indulge, and the flavor and texture combination of these Rice Krispie Bars is to die for!
- This is no ordinary Rice Krispie Treat recipe, so if you’re looking for a different snack or treat for your family or friends, these are perfect.
When I spied Danielle’s decadent Rice Krispie Treats, I couldn’t resist!! While cutting these bars for photos, I sampled and sampled, and sampled.
A sugar coma nearly did me in, but what a way to go!! A batch will go a long way as these are incredibly rich.
Melt and Mix the Rice Krispie Treats Ingredients – Press Mixture into Foil-lined Pan
Spread Cookie Dough over Rice Krispie Layer – Top with Chocolate Ganache
How to Make Rice Krispie Treats
There are numerous versions of these cereal bars, peanut butter rice krispie treats being one of my favorites. But these bars start with the classic Rice Krispie Treats recipe with marshmallows, butter, and cereal.
- Use at least a 1:1 ratio of marshmallows to cereal. Skimping on the marshmallows with leave you without enough gooey goodness to coat every single piece of cereal.
- PRO-Tip: Use salted butter. Salt is a flavor enhancer, and the butter will provide the perfect amount for this recipe.
- Gently melt the butter and marshmallows. High heat will wreak havoc on the results, making the bars too hard.
- Use mini marshmallows as they will melt more easily.
- PRO-Tip: Use fresh marshmallows. They should not be stuck together in the bag, a sign they have not been kept in an optimal environment or are near their expiration date.
- Gently combine the cereal and marshmallow mixture, coating all the bits of cereal.
- Do not compress the mixture too much when pressing it into the prepared pan. If the mixture is too dense, it won’t be as easy to bite into.
- Use greased hands to pat the mixture into the prepared pan so it doesn’t stick to your fingers. Use an offset spatula to help level the layer without too much pressure.
- Since these are layered bars, making the first layer level will offer a prettier presentation.
Frequently Asked Questions
Is Eggless Cookie Dough Safe?
Without the raw egg of regular, homemade cookie dough, there is no chance of contracting salmonella, which can be a foodborne illness transmitted by eating raw eggs. There is another potential worry, and that’s with eating raw flour.
In 2016, the FDA warned against eating raw flour because of a chance of contamination from e. coli bacteria and more. To make it safe, the flour needs to be heated to 160º.
This can be easily done by placing the flour in a microwave-safe container, and nuking it for about 1 minute. Take your instant-read thermometer, insert it in the flour and make sure the temperature is 160º or more.
How Do You Cut Rice Krispie Treats?
Chill them first, then cut with a knife sprayed with a non-stick cooking spray like Pam. The Pam will prevent the knife from sticking to the sticky marshmallow binding the cereal. If the knife starts sticking, just respray with Pam. Check out my tips on How to Cut Perfect Bars.
How Should You Store Rice Krispie Treats?
If your kitchen is cool, this version can be stored in an airtight container for 2-3 days. The ganache topping can get messy if they get warm, so keeping them in the refrigerator is a good idea in the summer. Just pull out the number of servings you need about an hour before serving since they will get hard when cold.
More Rice Krispy Treat Recipes
- Chocolate Peanut Butter Krispie Bars
- Reeses Rice Krispie Treats
- Caramel Rice Krispie Treats
- More Easy Bar Cookies
- 5 tablespoons salted butter
- 8 cups mini marshmallows
- 6 cups Rice Krispies cereal
Cookie Dough Layer
- 1 cup butter, room temperature
- 1 cup light brown sugar
- ½ cup granulated sugar
- ¼ cup milk
- 2 teaspoons vanilla
- ½ teaspoon salt
- 2 cups flour
- 1½ cups mini chocolate chips
Milk Chocolate Ganache
- 7 ounces milk chocolate chips
- ½ cup heavy cream
- Line a 9 x13 pan with nonstick foil.
- In a microwave-safe bowl, combine marshmallows and butter. Heat in 30-second increments until melted and smooth.
- Stir in the cereal to coat evenly and spread into the pan. Use an offset spatula to make an even layer.
- To make the cookie dough, beat butter, salt, and both sugars in the mixer. Add milk & vanilla, then add the flour on low speed. Fold in the chocolate chips. Spread over the Krispie treats layer.
- To make the ganache, chop milk chocolate and place it in a heat-safe bowl.
- Heat heavy cream in the microwave until very hot, then pour over the chocolate. Let stand one minute, then whisk until smooth.
- Let cool for just a few minutes and spread over the cookie dough layer.
- Place the pan into the freezer until the chocolate is set. Cut and serve.
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Amount Per Serving: Calories: 367Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 34mgSodium: 187mgCarbohydrates: 51gFiber: 1gSugar: 32gProtein: 3g