Line 2 or 3 baking sheets with wax paper or parchment paper. In a large bowl, add Rice Krispies and Honey Nut Cheerios and stir together.
In a microwave-safe bowl, pour in both packages of white chocolate chips. Microwave for a minute, then stir. Heat in 30-second increments, stir each time until chocolate is completely melted.
Stir in peanut butter and cookie spread. If it's too thick to pour easily, microwave in 15-second increments until smooth.
Pour mixture over the cereal. Stir well until fully combined.
Scoop about 2 tablespoons of the mixture at a time onto your lined baking sheets.
Then, gently smush the cookies down with your fingers or the back of the cookie scooper.
Place baking sheets into the fridge into cool and the chocolate has set up (about 30 minutes or so.) Then enjoy!
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Notes
Drizzle with a little bit of melted semi-sweet chocolate for added flavor and to pretty them up a bit.
Speculoos Cookie Butter (the brand name is Biscoff) can usually be found on the same aisle in the grocery store as the peanut butter.
The easiest way to measure sticky food like peanut butter and cookie butter is to spray some nonstick cooking spray into your measuring cups first. This will help release the sticky food so much more easily!
These do not need to be kept refrigerated. They will stay good in an airtight container for up to a week on the counter. They will last up to 3 weeks if kept refrigerated and up to 6 months if frozen (just make sure you wrap them well to prevent freezer burn).