Cookie butter takes rice krispie treats to a whole other level.
Cooking spray, for coating
1 15.5 ounces box of Cocoa Krispies
1/2 cup coconut oil
1/2 cup cookie butter, such as Speculoos
1 16 ounces bag marshmallows
Line an 8x8 square baking dish with parchment paper so it hangs over the edges. Spray with cooking spray for easy release.
In a medium sized sauce pot melt the coconut oil with the cookie butter. Once fully melted, add in the marshmallows and cook on low until everything is combined. Make sure to stir often so the bottom doesn't burn or scorch.
Pour the Cocoa Krispies into a large bowl. Pour the melted marshmallow mixture over the Krispies and stir to combine, working quickly so the mixture doesn't cool too much in the bowl.
Scoop out the warm mixture and gently press into the prepared baking dish. It helps to wet your hands with a little water so the mixture doesn't stick. Press the Krispies down so it forms an even layer.
Let sit for 2-3 hours until fully cool and hardened. Carefully remove the treats and cut into squares. Should make about 16 treats.