2 packs of Doughlicious Chocolate triple chip cookie dough (12 dough balls), at room temperature
4 1/2 cups (130g) Kellogg’s Rice Krispies Cereal
100g salted butter
300g mini white marshmallows
1/2 tsp vanilla extract
We LOVED baking this yummy gluten free cookie creation and couldn’t wait to share this idea with you
Preheat the oven to 160ºC (140ºC fan) Gas 3. Grease and line a 20 cm | 8 in. square tin.
Bring together the cookie dough balls to form one large ball.
Lightly dust a work surface with flour and roll out into a square. Trim to fit the tin.
Carefully transfer to the base of the prepared tin, using the trimmings to press into the corners to ensure there are no gaps in the dough. Prick with a fork
Bake in the oven for 15 minutes. Once ready, remove from the oven and let it cool.
In a large saucepan melt butter over low heat. Add vanilla extract, marshmallows and stir until completely melted. Remove from heat.
Add rice krispies cereal and stir until well coated.
Using spatula evenly press mixture over the cookie dough base. Refrigerate. Cut into squares.
Remove from the fridge 10 minutes before slicing. Use a very sharp knife to cut into 16 bars.
Store in an airtight container no more than three days.