Paid Partnership with Kerrygold

Do you want to win a stand mixer worth R12000, Yuppiechef Vouchers and Kerrygold Hampers! 💰?? Of course you do!!

Then get ready to #BakeWithKerrygold? 🧁

Kerrygold is challenging you to submit a photo or video of your favourite recipe to bake with Kerrygold butter for the chance to WIN a Stand Mixer worth R12 000, Yuppiechef Vouchers and Kerrygold Hampers!

Here’s how you can enter:

1.    Take a photo or video of your baked goodies made with Kerrygold butter (featuring the butter pack in the shot) 📸

2.    Share the photo or video in the comments on Facebook or tag @kerrygoldsouthafrica on Instagram 📱

3.    Include the #BakeWithKerrygold hashtag in the post caption 💬

4.    You’re entered and in the running for some awesome prizes! 😁

Competition entries close on Friday, 11 March 2022

Let’s get baking! 💕

Cookie Butter Marshmallow Treats

PREP TIME 15 minutes

COOKING TIME 20 minutes

Cookie butter

30 Nuttikrust cookies

1/4 cream

2 tbsp Kerrygold salted butter

1/2 tsp vanilla extract

1/2 tsp cinnamon, optional

1 tbsp brown sugar

Rice crispy treats

3 tbsp Kerrygold salted butter

170g cookie butter, substitute with any nut butter

300g white marshmallows

1 1/2 tbsp milk

100g puffed rice cereal

70g Nuttikrust cookies (or any spiced cookie)


180g white chocolate

80ml cream

40g Nuttikrust cookies (or any spiced cookie)


Cookie butter

Pulse cookies in a food processor until they are finely processed. Add the sugar, vanilla, cream, butter, and cinnamon and process for another 2 minutes until smooth. Add more milk if necessary. Store in an airtight jar in the fridge.

Chocolate ganache

Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil) Pour over the chocolate, then allow it to sit for 2-3 minutes to gently soften the chocolate. 

Very slowly stir until completely combined and chocolate has melted. The finer you chop the chocolate, the quicker it will melt with the cream. Place ganache in the fridge to firm up, 30 minutes.

Line a 20x20cm square baking dish with baking paper and set aside.

In a large saucepan, melt the butter, cookie butter (or nut butter) over medium heat.

Once smooth mix in the marshmallows as well as the milk.

When all the marshmallows are melted, remove from heat and mix in the rice cereal and cookies.

Press the mixture into your baking dish.

Spoon the cooled chocolate ganache on top and drizzle with extra cookie butter

Let the bars chill for about 20 minutes to set before slicing.

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