Biscoff Rice Krispie Treats
Updated: Feb 19
February 21 2021
Can I just ask, how good do these Biscoff Rice Krispie Treats look? This is one of those incredibly easy and quick recipes that results in an extraordinary munch. It's an updated version of the classic Rice Krispie Treat, incorporating Biscoff Cookie Butter and white chocolate to elevate it. Makes it worthy of serving to family and guests alike!
Are you familiar with Biscoff Cookies? These are delightful tea cookies from the 90-year old European Lotus Company. They were originally brought to the U.S. as snacks on airplanes and had such an impact that they are now found at grocery stores everywhere. I remember getting these on planes (back in the good ol' pre-Covid days!) and being so excited!
What do they taste like, you might ask? They are buttery, with lots of warm spiced flavors, such as cinnamon, nutmeg and allspice. They are absolutely perfect on their own, dunked into coffee or tea, or ground up to use as a crust for cheesecake. These also make the most delish Biscoff Cookie Butter (similar to peanut butter but sweeter). Mixed into cakes, cookies or rice Krispie treats, the warm flavors will add a wonderfully different taste!
We're starting with a fairly traditional Rice Krispie treat recipe. Melt the butter and marshmallows together. But then, we're adding some Biscoff Cookie Butter to the mix, along with the Rice Krispies and some whole mini marshmallows. This gets pressed into a pan.
Drop tablespoons of melted white chocolate and melted Biscoff Cookie Butter onto the top, swirl together in a decorative pattern. In order to achieve the swirl, I use the tip of a toothpick or sharp knife. Then pull it between the two colors of topping in a swirled fashion. The fun of that is that you can make your own pattern however you feel!
Pop this bad boy into the fridge to firm up. Voilá...you've got this crazy dessert that is so easy and yet so pretty! Can't forget about so delicious!
Biscoff Rice Krispie Treats
Makes: 16 pieces
Prep Time: 20 minutes Cook Time: 10 minutes
Total Time: 30 minutes + 2 hours setting time
1/4 cup unsalted butter
4 cups mini marshmallows plus 1/4 cup additional
1/2 cup Biscoff Cookie Butter
4 cups Rice Krispies
3/4 cup Biscoff Cookie Butter
3/4 cup white chocolate chips
Line a 9x9" square baking pan with parchment paper, leaving 2" overhang.
Add the butter and mini marshmallows to a large pot, and heat on a low-medium heat, stirring, until smooth and melted. Once melted, take the pot off the heat and add in the Biscoff Cookie Butter. Stir briefly until smooth. Pour the Rice Krispies and additional 1/4 cup marshmallows into the pot and stir to combine. Press the mixture into the bottom of the lined baking pan (see Chef's Note).
Melt the white chocolate in a bowl until smooth (short bursts in the microwave, stirring well each time, will melt them). In a separate bowl, melt the Biscoff Spread (this takes about 20 seconds in the microwave). Drop tablespoons of the melted white chocolate and Biscoff Spread alternately over the top of the base and then swirl together with a cake skewer. Set in the fridge for two or more hours, and then slice and enjoy! Store at room temperature for up to five days.
Buttering your hands slightly can prevent any sticking when trying to press base into pan.
You can use smooth or crunchy Biscoff Cookie Butter.
You can use Cocoa Pops in place of Rice Krispies if you prefer.
The chocolate topping can be done with other types of chocolate.