An easy dessert recipe made with Biscoff Lotus Cookie Butter.
Bring sugar and Karo corn syrup to a boil. Stirring to keep from burning. Boil to dissolve the sugar.
Remove from the heat and add the cookie butter. Stir well to melt and combine.
Add Rice Krispies and stir to coat.
Press Rice Krispie mixture into a greased 9 x 13 baking dish. Allow time to cool.
Melt chocolate chips and cookie butter in a microwave safe bowl. Stirring at 10 second intervals to melt.
Spread mixture on top of the Rice Krispie mixture and allow time to cool.
Cut and enjoy!