No bake Rice Krispie Pecan Pie Cookies

Servings: 16 - 20 cookies
Author: Dini from The Flavor Bender
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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

Instructions

  • 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.