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Biscoff Rice Krispie Treats
Beth Klosterboer
Blend Biscoff Cookie Butter into our best Rice Krispie Treats then toss in some Biscoff Cookies to add more warm speculoos cookie flavor.
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Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Course
Dessert
Cuisine
American
Servings
16
Calories
223
kcal
Equipment
8-inch or 9-inch square pan
medium saucepan
large mixing bowl
Ingredients
5
cups
Rice Krispies Cereal
7
Biscoff Cookies
4
tablespoons
salted butter
½
cup
Biscoff Cookie Butter
10
ounces
marshmallows
Instructions
Grease a large mixing bowl and an 8-inch or 9-inch square pan with butter or baking spray.
Pour the Rice Krispies Cereal into the bowl.
Break up 6 of the Biscoff Cookies and toss in with the cereal.
Begin to melt the butter and Biscoff Cookie Butter in a medium saucepan set over low heat.
Add in the marshmallows and stir occasionally until about 75% melted.
Remove from heat and continue to stir, pressing down on the marshmallows, until completely melted.
Alternatively, you can melt the butter, peanut butter, and marshmallows in the microwave using bursts of high power for 1 to 1 ½ minutes.
Pour the melted marshmallows over the cereal and stir until well coated.
Gently press the cereal mixture into a buttered 8-inch or 9-inch pan.
Break up the remaining cookie into very small pieces and sprinkle over the treats.
Press the cookie crumbs down to make sure they stick.
Let the treats cool for at least 30 minutes before cutting into 16 squares.
Notes
Store the treats in an airtight container for up to 5 days.
Keyword
Biscoff Cookies, cookie butter, rice krispie treats, speculoos cookies