1-First, line a 9×13 baking pan with parchment paper to make things easy. In a large pot over medium heat, combine the light corn syrup and granulated sugar, stirring often until the mixture simmers and the sugar dissolves fully.

2-Next, take the pot off the heat and mix in the cookie butter spread and vanilla extract until everything blends well. Then, add the puffed rice cereal and stir gently to coat it evenly, making sure no dry spots remain. Transfer this mix to your prepared pan and press it down lightly with a spatula to form an even layer.

3-After that, melt the semi-sweet chocolate with the vegetable oil in the microwave, heating in 30-second bursts and stirring each time until it’s smooth. Spread this chocolate over the cereal layer evenly. Now, soften a bit of cookie butter in the microwave for a few seconds, add dollops on top of the chocolate, and use a toothpick to swirl it for pretty patterns.

4-Finally, pop the pan in the fridge for 1 to 2 hours to set, then sprinkle on some flaky sea salt before letting it warm to room temperature. Cut into squares and serve. This process takes about 10 minutes to prep, 15 minutes for heating, and 1 to 2 hours to chill, yielding around 24 bars in total.