These soft and chewy Biscoff Rice Krispie Treats are not your average rice krispie cereal bars! Rich cookie butter and a hint of cinnamon is infused in every gooey bite. The treats are topped with a layer of melted chocolate that's swirled together with melted cookie butter, and then finished with Biscoff cookies.
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♡ Why You Will Love Biscoff Rice Krispie Treats
- No-bake. No need to preheat the oven, rice krispies treats are made in one pot on the stove!
- Easy and quick to make. These Biscoff rice krispies are made with simple pantry ingredients and take less than 15 minutes to make.
- Textures. They have the perfect ratio of marshmallow to crispy rice cereal, making these treats soft, gooey, chewy and crispy.
- Perfect for any time of the year. Speculoos cookies and cookie butter are usually associated with the holidays, but the comforting flavors are amazing year-round.
Ingredient Notes
Here are some notes about all the ingredients used in these Biscoff Rice Krispies. Quantities and full instructions are in the recipe card below!
- Rice Krispies Cereal - Any puffed rice cereal will work. You can even use cornflakes, cocoa pebbles, cinnamon toast crunch, chex, cheerios etc.
- Mini Marshmallows - I like using mini marshmallows because they melt quickly, plus we're folding in extra mini marshmallows to add extra gooeyness.
- Butter - I'm using unsalted butter, but you can use salted butter. Just omit the extra salt.
- Biscoff Cookie Butter - You can use any brand of cookie butter. I'm using Biscoff cookie butter.
- Cinnamon (optional) - Adding a bit of cinnamon is optional, but I find that it enhances the flavor of the cookie butter.
- Vanilla - I'm using vanilla bean paste, but you can also use vanilla extract.
- Salt - A pinch is added to balance the sweetness.
- Chocolate (optional) - I'd recommend sticking with milk or semi-sweet chocolate. You can also use white chocolate.
- Biscoff Biscuits (optional) - Biscoff cookies are pressed on top for extra crunch and flavor.
*See recipe card for quantities.
Variation
Add Biscoff cookies. You can mix in a combination of crispy rice cereal and chopped Biscoff cookies into the marshmallow layer.
Top with white chocolate. White chocolate will be a little sweeter, but pairs deliciously with the warm flavors of the cookie butter.
Top with melted cookie butter. Not a huge fan of chocolate? Top with a layer of melted cookie butter instead. You can also omit the topping completely.
Add sprinkles and make it a festive treat for any holiday. Perfect with Valentine's Day sprinkles, Easter sprinkles, Fourth of July sprinkles, rainbow sprinkles, Christmas sprinkles, etc.
For a fruity version, try my strawberry rice krispie treats next!
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Biscoff Rice Krispie Treats! Please find detailed instructions in the recipe card at the end of this post.
Step 1. In a large pot, melt butter over medium-low heat.
Step 2. Add mini marshmallows, cookie butter, vanilla and salt, and heat until melted.
Step 3. Add the crispy rice cereal and stir until evenly coated.
Step 4. Fold in more mini marshmallows for extra gooeyness.
Step 5. Press the cereal mixture into an 8x8-inch (20cm) square pan lined with parchment paper.
Step 6. Spread melted chocolate over the top of the treats. Then, drizzle melted cookie butter over the chocolate layer.
Step 7. Swirl the chocolate and cookie butter layers together.
Step 8. Press Biscoff cookies over the top if desired. Let set completely at room temperature, slice and enjoy!
Storage
- Room Temperature - Cookie Butter Rice Krispie Treats can be stored in an airtight container at room temperature for up to 4 days.
⭐️ Expert Tips
This recipe moves quickly, so have everything ready. Have you pan prepped, cereal portioned out and marshmallows divided.
Use fresh marshmallows only. Old stale marshmallows may not melt smoothly and can make your treats hard.
Use fresh rice cereal. For obvious reasons, you'll also want to use fresh cereal because no one likes a stale, cardboard tasting krispie treat! ☺️
Don't cook the marshmallows for too long. Use medium-low heat and as soon as the marshmallows are completely melted, turn the heat off.
Don't pack too firmly when pressing the cereal in the pan. This will make the krispie treats hard and dense, rather than soft and light.
FAQ
You may have added too much cereal, cooked the marshmallows at a high heat/for too long, or packed the treats too firmly in the pan.
Absolutely! You can press it into a 9x13-inch baking pan.
Yes, it's totally optional. You can also just top it with melted cookie butter.
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📖 Recipe
Biscoff Rice Krispie Treats
INGREDIENTS
Biscoff Rice Krispies
- 5 Tablespoons (70g) Unsalted Butter
- 10 Ounce Bag (283g) Mini Marshmallows, divided (save 1 cup to mix in at the end)
- ½ Cup (135g) Cookie Butter
- ½ Teaspoon Vanilla Paste or Extract
- ¼ Teaspoon Cinnamon (otional)
- Pinch of Salt
- 3 ½ Cups (98g) Rice Krispies Cereal
Topping (Optional)
- 5 Ounces (140g) Semi-Sweet Chocolate Bar finely chopped & melted
- 3 Tablespoons (50g) Cookie Butter melted
- Biscoff Cookies
Instructions
- Prep Pan - Lightly butter an 8x8-inch pan, and line it with parchment paper, leaving an overhang for easy removal.
- Make Biscoff Rice Krispies - In a large pot, and over medium-low heat, melt butter completely.5 Tablespoons (70g) Unsalted Butter
- With the heat still on medium-low, add mini marshmallows (reserve 1 cup for later), cookie butter, vanilla, cinnamon and salt. Using a silicone spatula, stir until completely melted. 10 Ounce Bag (283g) Mini Marshmallows, divided (save 1 cup to mix in at the end)½ Cup (135g) Cookie Butter½ Teaspoon Vanilla Paste or Extract¼ Teaspoon Cinnamon (otional)Pinch of Salt
- Off heat, add the rice cereal and mix until everything is evenly coated. Next, add the reserved mini marshmallows and fold until combined.
- Press into Pan - Transfer the cereal mixture into your prepared pan. Use a butter wrapper, or greased silicone spatula, and evenly press it into the pan. Don't pack it down too firmly or the bars will be too hard.
- Decorate (Optional) - Add finely chopped chocolate into a heatproof bowl. You can either melt it in the microwave in 15-second intervals (stirring in between) or over a small pot of simmering water. Once melted, set aside.5 Ounces (140g) Semi-Sweet Chocolate Bar
- Next, microwave the cookie butter in 5-second intervals until melted.3 Tablespoons (50g) Cookie Butter
- Using an offset spatula or back of a spoon, spread the melted chocolate on top of the treats in an even thin layer. Then drizzle the melted cookie butter over the chocolate layer. Use a toothpick or knife and swirl the layers together. Finally, firmly press some Biscoff cookies on top if desired.
- Let Set - Now the hard part! Let the chocolate/cookie butter layer set completely at room temperature, which takes about 3 hours. Once they're set, lift them out using the parchment sling and slice into squares. Enjoy!
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