Biscoff Rice Krispie Treats (Print)
Chewy Biscoff and Rice Krispies squares with melted marshmallows and cookie crumble—quick, indulgent snack.
# What You Need:
→ Base
01 - 3 tablespoons unsalted butter
02 - 1 cup Biscoff spread
03 - 6 cups Rice Krispies cereal
04 - 4 cups mini marshmallows
→ Topping
05 - 1/4 cup Biscoff spread, melted
06 - 1/3 cup crushed Biscoff cookies (optional)
# How To Make It:
01 - Line a 9x9-inch square pan with parchment paper and lightly grease the surface.
02 - In a large saucepan over low heat, melt the unsalted butter. Add the Biscoff spread and stir until thoroughly blended.
03 - Add the mini marshmallows to the saucepan and cook, stirring constantly, until melted and fully combined with the mixture.
04 - Remove the saucepan from heat. Gently fold in the Rice Krispies cereal, ensuring the mixture coats the cereal evenly.
05 - Transfer the mixture to the prepared pan. Using a greased spatula or wax paper, press the mixture evenly and gently into the pan.
06 - Drizzle melted Biscoff spread evenly over the surface and, if desired, sprinkle with crushed Biscoff cookies.
07 - Allow the pan to cool at room temperature for approximately 45 minutes, or until the squares are set.
08 - Cut into 16 equal squares and serve as desired.
# Expert Advice:
01 -
- You get the comfort of a nostalgic treat, but with a rich, café-style twist from Biscoff.
- Every square is melt-in-your-mouth soft yet satisfyingly crunchy—it honestly never lasts a full day in my house.
02 -
- Once, in my eagerness, I pressed the mixture too firmly and ended up with dense treats—gentle pressure keeps them light and airy.
- Letting the pan cool completely before cutting makes for perfectly-shaped squares, instead of crumbled edges.
03 -
- Never crank up the heat—slow and steady melting keeps the mixture perfectly creamy.
- Sneak in a handful of extra mini marshmallows right at the end for soft, gooey pockets throughout the squares.