This Trader Joe’s Cookie Butter Rice Krispie Treats recipe is a chewy, buttery, and incredibly easy twist on the classic no-bake dessert. By adding a generous swirl of Trader Joe’s famous Speculoos Cookie Butter and a sprinkle of sea salt, this recipe transforms the simple treat into a rich, spiced, and utterly addictive snack. It’s the perfect fast and foolproof dessert, ready in about 15 minutes, plus cooling time.
Jump to RecipeTrader Joe’s Cookie Butter Rice Krispie Treats Ingredients
- 3 tablespoons Trader Joe’s Cultured Salted Butter (or unsalted butter)
- 1 (10 oz.) package Trader Joe’s Marshmallows
- ½ cup Trader Joe’s Speculoos Cookie Butter, divided
- 1 teaspoon vanilla extract
- 6 cups Trader Joe’s Crispy Rice Cereal
- Flaky sea salt, for sprinkling (optional)
How To Make Trader Joe’s Cookie Butter Rice Krispie Treats
- Prep the Pan: Lightly grease a 9×13-inch baking pan with butter or line it with parchment paper.
- Melt the Marshmallows: In a large saucepan or Dutch oven, melt the butter over low heat. Add the marshmallows and stir until they are completely melted and the mixture is smooth. Remove from the heat.
- Add the Flavor: Stir in ¼ cup of the Speculoos Cookie Butter and the vanilla extract until they are fully incorporated into the marshmallow mixture.
- Combine and Press: Add the Crispy Rice Cereal to the pot. Stir until the cereal is well coated. Gently press the mixture evenly into the prepared pan using a buttered spatula or a piece of wax paper. Do not press too firmly.
- Add the Swirl: Gently warm the remaining ¼ cup of Cookie Butter in the microwave for 10-15 seconds until it is soft and drizzly. Drizzle it over the top of the treats and use a knife to create a few gentle swirls. Sprinkle with flaky sea salt, if using.
- Cool and Serve: Let the treats cool completely at room temperature, for at least 1 hour, before cutting into squares and serving.
Recipe Tips
- How to get perfectly soft and chewy treats? The most important secret is to not press too hard when you put the mixture in the pan. Use a lightly buttered spatula to gently guide and pat the mixture into place. Compacting it will result in hard, dense treats.
- The Ultimate Trader Joe’s Shortcut: This recipe is a celebration of TJ’s favorites! Using their Speculoos Cookie Butter is the non-negotiable step that gives these treats their signature spiced, cookie-like flavor.
- Why use fresh marshmallows? Always use a fresh bag of marshmallows. Older marshmallows tend to be drier and can result in a stiffer, less gooey treat.
- How to get a gourmet flavor? For an even deeper, nuttier flavor, you can brown the butter in the saucepan before you add the marshmallows. Just cook it, swirling, until the milk solids turn a golden brown and it smells toasty.
What To Serve With Cookie Butter Rice Krispie Treats
These are a classic, sweet treat that are perfectly delicious on their own. They are the ultimate snack served with:
- A tall, cold glass of milk (or Trader Joe’s Oat Beverage).
- A hot cup of coffee or tea.
- A scoop of Trader Joe’s French Vanilla Ice Cream.
How To Store Cookie Butter Rice Krispie Treats
- Room Temperature: Store the treats in an airtight container at room temperature. They will stay fresh and chewy for up to 3 days. Do not refrigerate them, as this can make them hard.
Cookie Butter Rice Krispie Treats Nutrition Facts
- Serving: 1 square
- Calories: 180 kcal
- Carbohydrates: 28g
- Protein: 1g
- Fat: 7g
- Saturated Fat: 4g
- Sugar: 18g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, and Trader Joe’s makes it easy! Simply use Trader Joe’s Vegan Marshmallows and substitute the dairy butter with an equal amount of Trader Joe’s Vegan Buttery Spread or coconut oil.
Hard treats are almost always the result of one of two things: either the marshmallow mixture was cooked over too high a heat for too long, or the cereal mixture was pressed too firmly into the pan. Melt the marshmallows on a low heat and be very gentle when you press the treats into the pan.
You can, but it will no longer be a Cookie Butter treat. A peanut butter or almond butter version would also be delicious, but the spiced flavor of the Speculoos Cookie Butter is what makes this specific recipe so unique.
Try More Recipes:
- Trader Joe’s Potsticker Soup Recipe
- Trader Joe’s Magnifisauce Recipe
- Trader Joe’s Lemon Torchietti with Shrimp Recipe
Trader Joe’s Cookie Butter Rice Krispie Treats Recipe
Course: DessertCuisine: AmericanDifficulty: Easy20
servings15
minutes5
minutes180
kcalA simple, no-bake dessert that elevates the classic Rice Krispie treat with a rich swirl of Trader Joe’s famous Speculoos Cookie Butter and a sprinkle of sea salt.
Ingredients
3 tbsp Trader Joe’s Salted Butter
1 (10 oz.) package Trader Joe’s Marshmallows
½ cup Trader Joe’s Speculoos Cookie Butter, divided
1 tsp vanilla extract
6 cups Trader Joe’s Crispy Rice Cereal
Flaky sea salt (optional)
Directions
- Grease or line a 9×13-inch pan.
- In a large pot over low heat, melt the butter, then melt in the marshmallows until smooth.
- Remove from the heat and stir in ¼ cup of the Cookie Butter and the vanilla.
- Stir in the Crispy Rice Cereal until fully coated.
- Gently press the mixture into the prepared pan. Do not compact it.
- Warm the remaining ¼ cup of Cookie Butter and drizzle it over the top, creating swirls with a knife.
- Sprinkle with flaky sea salt, if desired.
- Let the treats cool completely for at least 1 hour before cutting and serving.
Notes
- Don’t Press Hard: The most important tip for this recipe is to be very gentle when you press the mixture into the pan. This is the non-negotiable secret to a soft and chewy, not hard and dense, treat.
- The TJ’s Star: Using Trader Joe’s Speculoos Cookie Butter is the key that transforms this from a standard recipe into a delicious copycat of something you’d find at the store.
- Low and Slow: Melt your butter and marshmallows over a low heat. Cooking them too high can result in hard, sugary treats.
- Make it Vegan: For an easy vegan version, use Trader Joe’s Vegan Marshmallows and a vegan butter substitute.
