Chocolate Rice Krispie Treat Bars with Almond Sugar Cookie Crust – These quick and easy sugar cookie bars are topped with white chocolate almond Rice Krispie treats! Great for kids, and always the first to go at parties!
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Hiya! My name is Taylor and I blog over at Food Faith Fitness, where I share (mostly) healthy meals, usually with some creative twist! I am SUPA excited to be joining the gang here at Julie’s Eats and Treats!
I didn’t want anyone to feel left out for my first post (I mean, I never want anyone to feel leftout. You know what I mean) and I couldn’t decide between 2 things that everyone <3’s – cookies or Rice Krispie treats.
So, I did what any logical food blogger would do, I COMBINED THEM. Whoa.
Did your taste buds just fall off your face? That’s what I thought.
I also can’t confirm or deny that these babies were the result of a day that started off really well…until I dropped my rather expensive camera on top of a cupcake while shooting. Bye Bye Camera. Bye Bye good day.
I also added some chocolate and almond butter because, YUM! There’s not many quick fixes that make this girl feel better than a date with a spoon and a (large) tub of any kind of nut butter.
Now, let’s discuss the easy-factor of these bars. It’s HYOOGE! These little babies come together in no time at all, and they’ll be gone in even less time. Trust me, I watched it happen when I brought them to my Bible Study.
No one went for the healthy salads and veggie dips, but these babies? ALL OVER THEM.
I don’t blame them. Rabbit Food < Happy, comfy food.
Not that I don’t eat my fair share of veggies, I’m just sayin’. You understand.
Oh, and I think it’s pretty safe to say that these are AH-MAY-ZING for kids. I don’t have any (yet) but I’m pretty sure all kids like Rice Krispie treats and cookies right?
I do have a husband, and that’s pretty much the same thing. And, he devoured these.
Don’t tell him I said that.
For the sugar cookie crust
- 1 1/2 Cups Whole wheat pastry flour (180 g) (Or sub All Purpose)
- 1/4 tsp Salt
- 1 tsp Cornstarch
- 1 tsp Baking powder
- 3/4 Cup Granulated sugar
- 1/2 Cup Butter, softened to room temperature
- 1 Large egg, at room temperature
- 1 tsp Vanilla extract
- 1/2 tsp Almond extract (optional)
For the Krispie filling
- 8 Oz White chocolate
- 1/4 Cup Almond butter
- 3 Tbsp Honey
- 2 Cups Crispy rice cereal
- Additional white chocolate for drizzling, optional.
- To make the crust:
- Preheat your oven to 350 degrees and line a 8 inch square baking pan with tinfoil, leaving enough to hang over the ends like a handle. Lightly spray with cooking spray and set aside.
- In a medium bowl, stir together the flour, salt, cornstarch and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
- Add in the egg, vanilla extract and optional almond extract and cream until well blended.
- Stir the flour mixture into the butter mixture and mix until a thick dough forms.
- Place into the fridge for 30 mins. This is optional but I find it makes it easier to press into the pan.
- Place the chilled dough into the prepared pan and press out evenly. I find spraying your fingers with a bit of cooking spray helps if the dough begins to stick to them.
- Bake until the crust is slightly golden, about 24 minutes (the crust will sink a little, this is normal.)
- When the crust is almost done cooking, melt the chocolate in a large microwave safe bowl, using 20 second intervals on half power, stiring between each interval, until the chocolate is smooth and melted.
- Stir in the almond butter, honey and Crispy Rice cereal until well mixed and the cereal is coated in the chocolate.
- As soon as the crust comes out of the oven, pour the cereal mixture on top, spreading out evenly and press into the crust, all the way to the sides of the pan. Don’t worry, you won’t press through the crust, but you want to make sure you get the cereal topping to adhere to the sugar cookie base.
- Place back into the oven for 4 additional minutes to make sure everything gets nice and stuck together.
- Let the bars cool completely in the pan before lifting out and cutting.
- Drizzle with melted white chocolate, if desired, and DEVOUR.
Find Taylor Here!