Biscoff Rice Krispie Treats Recipe
Chewy, gooey rice cereal bars swirled with creamy cookie butter and a touch of white chocolate. A quick no-bake treat with warm spice and crunch.
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Servings:
Ingredients
Main Ingredients
- 1 tsp neutral oil for greasing pan
- 4 tbsp unsalted butter
- 0.5 cup smooth cookie butter
- 10 oz mini marshmallows
- 1 tsp vanilla extract
- 0.25 tsp fine salt
- 5.5 cup crispy rice cereal
- 1 cup crushed spiced cookies lightly packed
- 2 oz white chocolate melted for drizzling
- 2 tbsp cookie butter warmed for drizzling
Instructions
Preparation Steps
- Line a 9x13-inch pan with parchment. Lightly grease the paper with the oil.
- Melt the butter in a large pot over low heat.
- Stir in the cookie butter and marshmallows. Cook gently, stirring, until smooth and glossy.
- Remove from heat. Mix in the vanilla and salt.
- Fold in the cereal and crushed cookies until evenly coated. Work quickly.
- Press the mixture into the pan with a buttered spatula. Do not pack too firmly.
- Drizzle with melted white chocolate and warmed cookie butter. Swirl, cool until set, then cut into squares.
Notes
Try browning the butter for a nutty twist, or swap the white chocolate drizzle for semi-sweet. For extra texture, sprinkle flaky sea salt on top. Store airtight at room temperature for up to 3 days, or wrap and freeze for 1 month.
This recipe is an original creation inspired by classic Biscoff Rice Krispie Treats Recipe flavors. All ingredient ratios and instructions are independently developed.