No bake Rice Krispie Pecan Pie Cookies

• Vegetarian

• Breakfast Foods

  • 2 cups Rice krispie cereal

• Condiments

  • 1 tbsp Corn syrup

• Baking & Spices

  • 1 1/8 cup Brown sugar, packed
  • 8 oz Chocolate chips
  • 1/2 tsp Salt
  • 1 Sea salt

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1 cup Whipping cream

• Liquids

  • 1/4 cup Water

Found on theflavorbender.com

Description

Ingredients

• 1 cup 2 tbsp packed brown sugar (about 200g)
• ¼ cup water
• ½ tsp salt
• 1 tbsp corn syrup (optional)
• 1 cup whipping cream (or coconut milk for a vegan version)
• ½ cup chopped pecans
• 2 cups of rice krispie cereal
• 8 oz of chocolate chips (vegan chocolate for a dairy-free, vegan version), melted
• Sea salt

Directions

• Place the first 4 ingredients in a saucepan and heat over medium-high heat, while stirring to melt the sugar.
• Bring to a boil and let it thicken over medium heat, for about 5 minutes.
• Add the cream and mix in until completely incorporated.
• Bring the mix back to a boil and place a candy thermometer in the mix. Let the sugar syrup cook until it reaches 250°F.
• Remove from the heat and mix in the pecans and let it cool down to about 180°F.
• Add the rice krispie cereal next, and mix gently to mix the cereal through. Be careful not to crush the puffed rice.
• Using a cookie scoop, scoop equal portions of the butterscotch chocolate cookie mix onto a parchment paper lined tray. Before the cookies set, roll them firmly into balls.
• Let the cookies cool down and harden completely.
• Dip each of the cooled cookie in melted chocolate and sprinkle sea salt before the chocolate sets. (place the pecan pie cookies on parchment paper until the chocolate sets).
• Store in an airtight container until you’re ready to serve.