Biscoff Rice Krispie Treats 6 Ingredients Ultimate Delight
By Ruth Adler
Prep
10 min
Cook
5 min
Total
75 min
Servings
12
Level
Easy
Biscoff spread should be smooth and easy to scoop․ I buy additional Biscoff cookies to add as toppings or fillings to my Rice Krispie bars because I like eating pieces and whole cookies along with the bars․ Biscoff Rice Krispie bars have cookie butter in the marshmallow layer and a caramelized‚ spiced cookie topping․
I melt the butter and the first batch of marshmallows over medium-low heat․ I take the pot off the heat and stir in cookie butter․ I add enough cereal and marshmallows to cover all pieces and leave some marshmallows unmelted in the bars and after cooling․ I enjoy the unmelted marshmallows in this treat․ A large pot helps keep cereal in the pot․
Line the 9×13 pan with parchment paper to the top․ Use wet hands to press the batter into the pan․ I don't press the batter firmly; most baked goods will firm up as they cool․ Microwave leftover cookie butter․ Drizzle or pipe the cookie butter on top of a baked good․ Add crushed cookies to warm cookie butter․
After 1 hour of resting‚ take the bread out of the pan and cut it into 12 squares with a serrated knife․ I sell these at fall bake sales and sporting events․ You can also serve them on a plate at home for an '80s movie night․
Why you'll love this recipe
- Cookie butter is added to the marshmallow layer of the cereal to prevent the taste of the Biscoff cookies from being dominated by the taste of the cereal․
- Extra marshmallows in the bars are visible in the finished bars and make some pieces of broken bars sticky․
- Chopped Biscoff cookies provide a spiced crunch against the chewy cereal layer․
- 1/4 cup cookie butter topping․
- A 9×13 pan will yield 12 servings suitable for fall bake sales and tailgating․
- No oven use‚ and cookies are stored in plain view on top․
Ingredients
- •½ cup unsalted butter
- •20 oz mini marshmallows
- •1 cup Biscoff spread (cookie butter)
- •2 tsp vanilla extract
- •½ tsp salt
- •7 cups Rice Krispies cereal
- •2 cups mini marshmallows (additional)
- •1 ½ cups Biscoff cookies (roughly chopped, about 15 cookies)
- •¼ cup Biscoff spread (cookie butter, for drizzling)
- •1 cup Biscoff cookies (broken into pieces, about 10 cookies, for topping)
Instructions
- 1
Coat a 9×13 baking pan with nonstick cooking spray and line it with parchment paper, extending the parchment up the sides.
- 2
Melt the unsalted butter in a large saucepan over medium-low heat. Add 20 oz mini marshmallows and stir until melted and smooth, then remove the pan from the heat.
- 3
Stir in 1 cup Biscoff spread, vanilla extract, and salt. Fold in the Rice Krispies cereal, 2 cups additional mini marshmallows, and roughly chopped Biscoff cookies until coated.
- 4
Transfer the mixture to the prepared pan. Moisten your hands with water and gently press it into an even layer. Melt the additional 1/4 cup Biscoff spread in the microwave, drizzle it over the bars with a spoon or piping bag, and press the broken Biscoff cookies into the top.
- 5
Let the treats set in the pan for 1 hour before removing and cutting into squares.
FAQ
Nutrition (per serving)
Calories
536
Protein
5g
Fat
20g
Carbs
87g
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
