No bake Rice Krispie Pecan Pie Cookies
Servings: 16 - 20 cookies
- 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
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.