Description
Get ready to take your favorite Rice Krispie Treats to the next level! These bars are loaded with creamy Biscoff cookie butter and crunchy cookie bits, giving you that warm, spiced flavor in every bite. They’re gooey, chewy, and dangerously addictive.
Ingredients
Scale
- 5 cups crispy rice cereal
- 7 Biscoff cookies (6 for mixing, 1 for topping)
- 4 tablespoons salted butter
- ½ cup Biscoff cookie butter
- 10 ounces mini marshmallows
Instructions
- Prep the Pan & Bowl
- Lightly butter or spray an 8- or 9-inch square baking dish. Grease a large mixing bowl as well (this keeps the goo from sticking later!).
- Mix the Dry Ingredients
- Add the rice cereal to the greased bowl. Break 6 of the Biscoff cookies into small pieces and stir them into the cereal.
- Melt the Goodness
- In a saucepan over low heat, melt the butter and Biscoff cookie butter together until smooth. Add marshmallows and stir gently until about three-quarters of them are melted. Remove from heat and keep stirring until completely melted and silky.
- Microwave Option: Combine butter, cookie butter, and marshmallows in a large microwave-safe bowl. Heat on high for 1–1½ minutes, stir until smooth, and continue with the next step.
- Combine & Coat
- Pour the melted mixture over the cereal and cookies. Stir quickly and evenly until every piece is coated in that gooey marshmallow goodness.
- Press & Top
- Transfer the mixture to your prepared pan. Press gently with a buttered spatula (don’t smash too hard or they’ll be too dense). Crush the last cookie into crumbs and sprinkle over the top. Lightly press to make sure they stick.
- Cool & Slice
- Let the bars set for at least 30 minutes before cutting them into 16 squares.
Notes
- Store these treats in an airtight container at room temperature. They’ll stay chewy and fresh for about 5 days — if they last that long!
- Want a cleaner slice? Butter your knife or use a sharp serrated knife to cut through the marshmallow layer with ease.
Nutrition
- Calories: 223 kcal