Cookie-Dough Stuffed Krispie Treats

Cookie dough stuffed peanut butter krispie treats

I am embarassed to say this is one of Jeff’s most favorite things I’ve ever made. It’s embarassing because there’s no actual baking involved. This is totally a no-bake treat.

But don’t be fooled by the lack of oven time — think peanut-butter-kissed krispie treats stuffed with creamy (and totally safe) cookie dough. Crunchy, creamy, salty, sweet…it really doesn’t get much better than this, folks.

This would be an awesome take-along to your March Madness party. (But you are only allowed to take them if you are rooting for the Jayhawks!)

p.s. You can make the cookie dough truffles ahead of time and then just stuff ’em in the middle of the gooey krispie mixture. I make them and put them in the freezer, then just thaw when I’m ready to use them.

Cookie-Dough Stuffed Krispie Treats

Cookie-Dough Stuffed Krispie Treats


Cookie Dough Truffles

1/2 cup unsalted butter, at room temperature

3/4 cup packed brown sugar

1 tsp vanilla extract

1/2 tsp salt

2 cups all-purpose flour

14 ounces sweetened condensed milk

1/2 cup mini chocolate chips

Peanut Butter Rice Krispy Treats

1/4 cup butter

1-1/2 (16-ounce) packages small marshmallows

3/4 cup creamy peanut butter

9 cups crisp rice cereal

24 cookie dough truffles (from above)


For the truffles:

Using a stand mixer (or a bowl and beaters), cream together the butter and sugar until light and fluffy, about 3 minutes. Beat in vanilla. With speed on low, slowly add flour, alternating with condensed milk, beating well after each addition. Fold in chocolate chips.

Use a tablespoon-sized scoop to scoop truffles (don't worry about handling them at this point...just release them right on a parchment-lined bakng sheet). Freeze for 1 hour. (I throw the whole baking sheet in the freezer.) If not using right away, place in an airtight container in the freezer. This will make about 36 truffles. You will have extra, but they won't last very long.

For the Krispie Treats:

Before starting, take truffles out of freezer and flatten into small discs with your hands. (It's so much easier to do this when they're frozen). This makes a nice even layer of cookie dough when you lay them in the pan later.

In large stockpot melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted. Add rice cereal. Stir until well coated.

Using buttered spatula or wax paper evenly press half of mixture into 13 x 9 x 2-inch pan coated with cooking spray. Place cookie dough discs on top, side by side. Top with remaining rice cereal mixture. Cool. Cut into 2-inch squares. DEVOUR!

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