Ingredients
Scale
- 4 cups Rice Krispies
- 1 cup semi-sweet chocolate chips (divided)
- 1 tbsp butter
- 1/2 cup speculoos
- 2 1/2 cups mini marshmallows (divided)
Instructions
- Add Rice Krispies and 3/4 cup chocolate chips to a large bowl, set aside
- Grease a square 8X8 baking pan
- In a heavy bottomed sauce pan over low heat, melt butter and speculoos
- Once melted, mix in 2 cups of mini marshmallows, stir with a wooden spoon until entire mixture has melted together
- Pour mixture over Rice Krispies and chocolate, mix until all Rice Krispies are coated and start to form a ball
- Press mixture into baking pan, fill the whole pan in 1 even layer
- Refrigerate 1 hour
- Top with remaining 1/2 cup of mini marshmallows and 1/4 cup chocolate chips
- Torch marshmallows using a culinary blow torch or put pan under broiler just until marshmallows are browned
- Cool completely
- Using a sharp knife, slice into bars