Instructions

1. Line an 8×10” (or 9×13” if you want thinner bars) pan with parchment paper with a 1” overhang.
2. In a large bowl add the crispy cereal.
3. Take 10 of the cookies and break up into chunks placing them into the cereal.
4. Take 10 whole cookies and place in a food processor and process till ground.
5. Add that into the cereal mixture.
6. In a pan over medium low heat add the butter, peanut butter and marshmallows.
7. Stir until completely melted and smooth.
8. Remove from heat and add in the salt and vanilla.
9. Stir with a wooden spoon or rubber tipped spatula.
10. Immediately pour the mixture into cereal and mix until combined. You want every piece coated but be gentle to not break up the cereal or the cookie chunks any more.
11. Dump the mixture into your pan and using sprayed wax paper press down on the cereal to form it into the pan and compress tightly.
12. Place the uncovered pan in the fridge for 30 minutes.
13. Remove from the fridge, lift the bars out of the pan with the parchment paper and cut into squares.
14. Take the remaining 5 cookies and process til ground crumbs.
15. Mix that into the melted white chocolate.
16. Spread that out on top of each square.
17. Once the chocolate is set, drizzle the melted milk chocolate on top.
18. Store in a covered container either in the fridge or at room temperature.