Cookie butter is having a moment…at least with us! “Again with another cookie butter recipe,” you say. “Why not!” we scream! We’re taking our standard brownies up a notch. Cookie Butter Krispie Brownies might be our best CB creation yet. Maybe we should stop! NAH!
1 box dark chocolate brownies, plus ingredients on the back of the box
FOR THE TOPPING:
1 1/4 cup creamy cookie butter
20 Hershey’s Kisses, unwrapped
1 cup butterscotch
3 Tbsp butter
11.5oz bag dark chocolate morsels
2 cups Cocoa Krispies
Line a 13×9 baking sheet with parchment paper. Preheat oven to 350 degrees.
Make brownie batter according to the directions on the back of the box.
Pour batter into prepared pan, spreading into the corners of the pan. Bake for 30 minutes. Top with Hershey’s Kisses and butterscotch chips in a single layer and return to oven for 3-5 minutes. Using a spatula, smooth melted Kisses and butterscotch over the top. Place on wire rack to begin cooling.
In a medium saucepan, combine cookie butter, butter and dark chocolate. Heat over low and stir constantly until mixture is smooth. Fold in Cocoa Krispies. Spread over warm brownies and allow to cool completely.
Once brownies have cooled, refrigerate for 2-4 hours allowing the top layer to harden. Cut into squares and enjoy!