Serves: One 9x13 inch tray
Time: 15 Minutes Prep, 30 Minutes Cooling
1/2 tub (7 oz) Because Cookie Dough Oatmeal Chocolate Chip Cookie Dough
3 tbs Miyoko's Butter or other plant-based butter
4 cups Dandie's Marshmallows
5 cups puffed rice (I used Arrowhead Mills brand)
Optional toppings: chocolate sauce (melted chocolate + coconut oil) or coconut butter/manna drizzle
Preheat oven or toaster oven to 375 F and bake about a 1/2 tub of our Oatmeal Chocolate Chip Cookie Dough. Bake for about 8-10 minutes. Remove from the oven and allow them to cool.
Melt the butter in a saucepan over medium heat. Once the butter is melted, add in the marshmallows and stir until completely melted.
Mix in the rice puffs and stir until totally incorporated.
Spray a 9x13 inch pan with spray coconut oil. Spread the marshmallow mixture to be an even layer. Crumble the cookies into small pieces and spread them around the top. Drizzle chocolate sauce or softened coconut butter if you'd like. Add any other toppings your hear desires!
Place the tray in the refigerator for about 30 minutes or the freezer for 10-15 minutes to allow the rice crispies to cool and harden. Then slice, serve, and enjoy!