Rice Krispies, marshmallows, Biscoff cookie butter, butter, white chocolate, and vanilla. That’s all it takes to make magic.
I didn’t plan to make these. That’s probably the best part. You know those days when everything’s off? You put your keys in the fridge, the laundry’s still sitting wet in the washer (from yesterday), and your brain is mush from staring at your phone for too long? Yeah. That was me.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I wasn’t looking to bake. I just wanted something sweet—comforting. Something that didn’t require measuring flour or reading instructions more than once. I found a jar of Biscoff spread in the back of the pantry. No idea why I’d bought it, but there it was. Probably one of those late-night “Oooh this looks good!” grocery impulse buys. You too?
Anyway, the idea just clicked. I remembered Rice Krispie treats—those chewy, crunchy little things my mom used to make when she didn’t have energy for “real” dessert. And it hit me: What if I added Biscoff? I know it sounds a little dramatic, but the first bite? It honestly made me stop and just…smile. It was warm and cozy and familiar, but also different. And I needed that more than I realized.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Biscoff Rice Krispie Treats Recipe?
They’re easy. Like, absurdly easy. And yet they taste like something you’d find in a cute little bakery where everything costs $7 a square. These Biscoff Rice Krispie Treats hit all the right notes: sweet, gooey, spiced, with a bit of crunch. Plus, you don’t even have to turn on the oven. I mean… come on.
And they’re just fancy enough to feel special, but not so fancy you need to wear pants with a zipper while making them. You know what I mean?
They’ve got that something. Like a hug from a friend who doesn’t make a big deal out of it, but still somehow makes everything better.
Ingredient Notes:
Real talk: you probably have most of this in your kitchen already. But here’s what I’ve figured out after a couple of not-so-perfect batches:
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Rice Krispies (135g) – The classic. But I’ll be honest—I’ve used store-brand before, and no one noticed. Just don’t use stale ones. Crunch matters.
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Unsalted Butter (56g) – Brown it a little if you can. That nutty flavor? Totally worth the extra minute. But don’t panic if it goes a bit dark. I’ve burnt mine once and, weirdly, it still tasted kinda good.
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Marshmallows (283g) – Minis melt faster, but big ones work too. Just don’t use old, sticky mallows from last year’s s’mores night. They do not melt right. Learned that the hard way.
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Biscoff Spread (113g in the mix, 100g for the top) – Warm it just enough to pour. If it gets too hot, it separates a little, but again… not a dealbreaker.
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Kosher Salt (½ tsp) – I used to skip this and wondered why my treats were just sweet-sweet. Salt is the secret handshake of good baking.
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Vanilla Extract (¼ tsp) – Totally optional. But if you’ve got it, toss it in.
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White Chocolate (265g) – Fancy baking chocolate or just a few white chocolate chips—whatever works. I use what I have, which once included a leftover Halloween bar. Still good.
How To Make Biscoff Rice Krispie Treats?
Step 1: Prep your pan.
Use an 8×8 dish and line it with parchment. I used to skip this and just butter the pan. Regret. Every time. Trust me on the parchment.
Step 2: Cereal goes in a big bowl.
Seems obvious, right? But the number of times I’ve done this after the marshmallows are ready… not ideal. Get the cereal ready before things get sticky.
Step 3: Melt that Biscoff for the mix.
About 15 seconds in the microwave. Just soft enough to pour. If you overheat it? It’s okay. Stir it, breathe, move on.
Step 4: Brown the butter.
Melt the butter in a big saucepan over medium heat. Let it go until it smells a little nutty and golden. I get weirdly emotional at this step—maybe it’s the smell. Or maybe I’m just always one song away from crying.
Step 5: Add marshmallows, vanilla, salt.
Stir until it’s one smooth, glorious, stringy mess. And then keep stirring. When it’s glossy and dreamy, you’re ready.
Step 6: Combine it all.
Pour the marshmallow mix into your cereal, add the melted Biscoff, and gently fold it together. This isn’t a workout. You want everything coated, but still fluffy.
Step 7: Into the pan it goes.
Press it in lightly. Like, lightly. If you squish it down too hard, they end up dense and sad. I use a spatula sprayed with a little oil so it doesn’t stick. Learned that from a bake sale meltdown in 2017.
Step 8: Top it like a pro.
Melt the white chocolate in 15-second intervals. Don’t rush it—white chocolate burns fast. Spread it on, then drizzle the remaining Biscoff and swirl it around with a toothpick or the back of a spoon. It doesn’t have to be perfect. Mine rarely is. Still tastes amazing.
Want To Save This Recipe?
Step 9: Chill and slice.
Two hours in the fridge. Yes, it’s annoying to wait, but they really need to set. I’ve cheated before and ended up with a gooey mess. Still ate it, though.
Storage Options:
Once they’re cool and cut, pop them in an airtight container. Room temp is fine for 3–4 days. Fridge will get you closer to a week, but they do firm up, so let them sit a few minutes before eating.
You can freeze them, but I don’t always love how the texture holds up. Still edible, just not as magical. Great for emergencies though. And yes, dessert emergencies are real.
Variations and Substitutions:
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Switch the cereal – Cocoa Krispies = chocolatey twist. Cornflakes = crunchier. Golden Grahams? Wild but works.
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Peanut butter instead of Biscoff – Still good. A little less cozy, but if that’s your mood, go for it.
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Spice it up – A tiny pinch of cinnamon or pumpkin spice in the marshmallow mix takes it full fall-festival.
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Add crushed Biscoff cookies – For texture and flair. Also, you get to snack on the broken ones. Win.
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Dark chocolate topping – A little less sweet. Pairs surprisingly well with the cookie butter vibe.
What to Serve with Biscoff Rice Krispie Treats?
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With coffee or chai – You’ll feel like you’re in a cozy European café. No passport required.
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Next to a scoop of vanilla ice cream – Especially if you warm the bar slightly. Just saying.
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Lunchbox treat – Wrap ‘em up and pack them with love (or sneak one for yourself).
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On a dessert board – Pair with fresh fruit, cookies, and chocolate bark. It’s a thing now.
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Pajamas + couch + movie – You already know this is the ultimate combo.
Frequently Asked Questions:
Can I make these ahead?
Totally. They actually get better after a day. The flavors settle in like a cozy blanket.
Is Biscoff the same as cookie butter?
Pretty much. Biscoff is a type of cookie butter made from those magical little spiced biscuits. Any cookie spread should work—but yeah, Biscoff hits different.
Do I have to use white chocolate?
Nope! Skip it if you’re not into it. The bars are still delish with just the drizzle.
So that’s the story. A spontaneous treat that somehow became a staple. These Biscoff Rice Krispie Treats are simple, nostalgic, and oddly comforting—like that friend who always shows up when you need them, no questions asked.
Try them. Tweak them. Make them yours. And if you do, I wanna hear about it. Seriously—drop me a comment or send me a photo. There’s always room at this snack table.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Biscoff Rice Krispie Treats
Ingredients
Biscoff Rice Krispie Treats:
- 135 g rice krispies
- 56 g unsalted butter
- 283 g marshmallows
- 113 g Biscoff spread melted
- ½ tsp kosher salt
- ¼ tsp vanilla extract
Topping:
- 265 g white chocolate chopped
- 100 g Biscoff spread melted
Instructions
- Prepare Pan: Line an 8x8 inch pan with parchment paper.
- Ready Cereal: Pour rice krispies into a large bowl.
- Melt Biscoff Spread: Microwave Biscoff spread (for the bars) for 15 seconds.
- Melt Butter: In a large saucepan, melt butter over medium heat until it starts to brown.
- Mix Marshmallows: Add marshmallows, vanilla, and salt to the saucepan. Stir until fully melted and smooth.
- Combine: Pour the marshmallow mixture over the cereal. Add the melted Biscoff spread. Fold gently to combine without overmixing.
- Set in Pan: Transfer the mixture to the prepared pan. Press down lightly with a spatula.
- Make Topping: Melt white chocolate in the microwave, stirring every 15 seconds. Spread it over the treat. Melt additional Biscoff spread and drizzle it on top. Swirl with a skewer.
- Chill: Refrigerate for at least 2 hours. Slice into bars and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
