Biscoff Rice Krispie Treats

Biscoff rice krispie treats are an upgrade to your favorite childhood treat with cookie butter blended into the marshmallow mixture and crunchy speculoos cookie pieces throughout.

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Apparently there are still people in my life that have never heard of Biscoff spread, aka Speculoos cookie butter, and it shocks me as it’s been a staple in my kitchen since 2011. It’s a food trend that has wavered over the years but it definitely has hung around enough that I thought it to be mainstream – evidently not.

I made these when friends came in town to visit Mother’s Day weekend (thank you for the distraction) and one of those friends is who I had to describe their flavor profile beyond “Biscoff” and “cookie butter”. They’re spiced but not just with cinnamon. From what I understand there is also nutmeg, cloves, cardamom, ginger, anise, and a bit of white pepper for that zing.

Thankfully you don’t need to know what Biscoff, or speculoos, or cookie butter is to enjoy these Biscoff rice krispie treats and the aforementioned friend devoured several of them. Similarly to my peanut butter version, there is cookie butter mixed into the melted marshmallow-butter mixture before blending in the puffed crispy rice cereal and chopped Biscoff cookies. For a little extra flavor and decoration I added a drizzle of cookie butter icing on top.

BISCOFF RICE KRISPIE TREATS

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Yield: 2 dozen Prep Time: 15 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

RICE TREATS

• 5 Tbsp unsalted butter
• 1 bag (10.5-oz) miniature marshmallows
• 1/2 cup speculoos cookie butter
• 6 cups puffed rice cereal
• 16 speculoos cookies, roughly chopped

TOPPING

• 1/2 cup speculoos cookie butter
• 2 Tbsp powdered sugar

Directions

1. Butter a 9 x 13 inch pan; set aside.
2. In a large saucepan, melt the butter over low heat. Add marshmallows, stirring frequently, until melted and smooth. Remove from heat and stir in the cookie butter. Fold in the cereal and chopped speculoos cookies until well combined and coated.
3. Transfer sticky cereal mixture to the prepared pan, pressing down until the top is level. Allow to cool completely before cutting into squares*.
4. In a small heatproof bowl, place the cookie butter for the topping and heat in a microwave for 15 seconds. Add powdered sugar and whisk until blended together. Drizzle** on top of cut rice treats. Allow to set before serving, about 30 minutes. 

Notes

*You can also drizzle the topping before you cut them into squares. **Use a spoon, or a piping bag/zip-top bag with a corner snipped off for thinner/more precise lines.

Source: Adapted from my Peanut Butter Oreo Rice Crispy Treats.