Tuesday, July 26, 2011

No-Bake Rice Krispie Cookie Dough Bars

I can't believe how much I've been baking and posting lately, but I guess there's nothing like scrubbing your kitchen floor on your hands and knees then sorting through and packing your entire food supply to give you inspiration, or ingredients. What did I find this time? A box of Rice Krispies, some marshmallow fluff from my FlufferNutter cupcakes, and an assortment of peanut butter chips, chocolate chips, Reese's pieces, and M&M's. This was only leading to one thing - Rice Krispie treats. I then remembered my can of sweetened condensed milk that I originally bought to make cookie dough truffles, and just never got around to it since I was always baking something else. Well here's all of it made into one bar of ridiculousness - with no need to turn on the oven.

You'll need two 9x9-inch baking pans or the equivalent of such. 

Chocolate Rice Krispies
5 cups Rice Krispies cereal
9 ounces Marshmallow fluff
2 Tbsp butter
2 Tbsp unsweetened cocoa powder
1 Tbsp powdered sugar
1 cup milk chocolate chips (divided into two 1/2 cups)
1/2 cup Reese's pieces
(1 10-ounce bag chocolate chips needed for the top layer of bars)

In a large bowl combine the cereal, 1/2 cup chocolate chips and Reese's pieces. Set aside. Melt butter and marshmallow fluff in a large pot over medium-low heat. Stir in cocoa powder and sugar until fully incorporated. Pour in the rest of the chocolate chips and stir until melted. Remove from heat. 
Pour the bowl with cereal mixture into the pot with the marshmallow mixture and combine until the cereal is evenly coated. 
Divide the batter among two greased 9x9 pans. Push down and let cool while starting the cookie dough layer.

Edible Cookie Dough
1/4 cup butter, softened
3/8 cup brown sugar
1/2 tsp vanilla
1 cup flour
1/2 (14-ounce) can sweetened condensed milk (Sorry I had to halve the batch!)
1/4 to 1/2 cup M&M's or chocolate chips... or both 

Cream together butter and brown sugar until light and fluffy. Beat in the vanilla. Pour about half of the flour and alternate with adding the milk. Beat until everything is combined. Mix in chocolate chips, M&M's or other add-ins. Divide batter among the two pans. This will create a thin layer of cookie dough. Spread evenly across the rice krispies.

Place the tray in the freezer and melt the 10-ounce bag of chocolate chips. Place in microwave safe bowl and heat in 20-30 second increments, stirring after each one until all melted. Remove trays from freezer and pour half the chocolate in each pan. Start from the center and work quickly spreading the chocolate with a rubber spatula outward. Since the cookie dough is cold, the chocolate will harden, so it's important to work quick. 

I left this edge purposely so you could see the different layers. Return to the refrigerator and when the chocolate hardens, it's ready! Cut into squares, or whatever shape your heart desired. 
*For storage, keep in an air-tight container in the refrigerator*
I have to say, if there's one thing better than following a good recipe, it's improvising your own recipe and having it come out delicious. Then again I may need some taste-testers to confirm this...

Enjoy :) .. Or come over and help me eat these.

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