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1. Measure out 6 cups of rice krispies cereal in a very large bowl, with lots of room for stirring. Set aside.
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2. Set aside 1/4 cup of the cookie butter for the frosting.
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3. In a medium saucepan, mix together both corn syrups, and the brown sugar. Place on medium heat, and stir until sugar dissolves and mixture begins to boil. Let boil about 1 minute.
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4. Remove saucepan from heat and mix in the jar of cookie butter (except the 1/4 cup you reserved for later). The cookie butter will eventually melt into the caramel and you will get a smooth consistancy.
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5. Poor cookie butter mixture into the bowl with the rice krispies and stir, stir, stir. Then stir some more. The mixture is sticky, but it will all mix in.
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6. Spray a 9x13 pan with non stick spay, and press in the rice krispie mixture. Set aside.
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7. In a microwave safe bowl, combine 1/4 cup cookie butter with 1 cup chocolate chips. Heat for 30 seconds, stir, and heat for 30 seconds more.
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8. Stir the frosting well, and all the chips should melt and it should have a smooth consistancy. Spread onto the rice krispie bars.
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9. Allow to cool about 1 hr.
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ENJOY!