Biscoff Rice Krispie Treats
These Biscoff rice krispie treats are chewy, gooey, and packed with rich cookie butter flavor in every bite. With melted marshmallows, creamy Biscoff spread, and crushed cookies mixed in, these bars are a no-bake treat that’s equal parts nostalgic and crave-worthy.
With golden Biscoff cookie crunch, gooey marshmallows, crisp rice cereal, and that rich cookie butter flavor, these treats are basically the glam rock of no-bake desserts.
Big flavor. Big attitude. Bigger hair. Pour some sugar on me? No thanks—we’ve got cookie butter rice krispie treats.
Totally easy, no oven required, and ready faster than you can rewind a VHS tape, these rice krispie treats are perfect for fall bake sales, tailgating spreads, or cozy nights with your favorite ’80s movie on repeat.
So if cookie butter is your love language, grab a scrunchie and a spatula and let’s make something super delicious!
If you think Biscoff is totally bodacious, check out my Biscoff cupcakes, mini Biscoff cheesecakes and Biscoff dessert cups.
Ingredients for Biscoff Rice Krispie Treats
- Unsalted butter
- Mini marshmallows
- Biscoff spread – Also known as cookie butter.
- Vanilla extract
- Salt
- Rice Krispies cereal – Use your favorite crispy rice cereal.
- Biscoff cookies – Also known as Speculoos cookies.
How to Make Biscoff Rice Krispie Treats
Step 1: Prepare a 9×13 baking pan with nonstick cooking spray and parchment paper.
Step 2: Melt the butter and stir in the mini marshmallows until melted and smooth.
Step 3: Add in the Biscoff cookie butter, vanilla, and salt, then stir in the crispy rice cereal, additional marshmallows, and chopped Biscoff cookies.
Step 4: Pour the mixture into the prepared pan and then gently press into an even layer. Drizzle with cookie butter and press additional Biscoff cookies into the top of the bars.
Step 5: Let the rice krispie treats set up for 1 hour and then cut into squares.
Courtney’s Expert Rice Krispie Treat Making Tips
- Line the 9×13 pan with parchment paper extending up the sides of the pan to easily remove the bars from the pan.
- Gently press the rice krispie treat mixture into the pan in an even layer. Do not press down too firmly or the bars will have a hard texture.
- The easiest way to spread the rice krispie treat mixture is to use your hands. Wet your hands with a little bit of water to prevent the mixture from sticking.
- Use a serrated knife and a sawing motion to cut the treats into perfect squares. Use a ruler for precise measurements.
Frequently Asked Questions
Speculoos is a traditional spiced cookie that originated in Belgium and the Netherlands. Lotus Biscoff is a brand-name version of Speculoos, made by the Lotus Bakeries company in Belgium. You can use either Lotus Biscoff or Speculoos cookie butter and cookies in this recipe.
Biscoff cookies have a distinctively warm, caramelized, spiced flavor with hints of hints of cinnamon, nutmeg, cloves, and allspice.
The easiest way to prevent the rice krispie treat mixture from sticking to your hands is to moisten your hands with water before pressing the mixture into the pan.
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Biscoff Rice Krispie Treats
Equipment
Ingredients
Biscoff Rice Krispie Treats
- ½ cup (114 g) unsalted butter
- 20 oz (567 g) mini marshmallows
- 1 cup (237 g) Biscoff spread (cookie butter)
- 2 tsp (2 tsp) vanilla extract
- ½ tsp (0.5 tsp) salt
- 7 cups (196 g) Rice Krispies cereal
- 2 cups (100 g) mini marshmallows
- 1 ½ cups (355 g) Biscoff cookies (roughly chopped – about 15 cookies)
Additional Ingredients
- ¼ cup (59 g) Biscoff spread (cookie butter)
- 1 cup (237 g) Biscoff cookies (broken in pieces – about 10 cookies)
Instructions
- Prepare a 9×13 baking pan with nonstick cooking spray and parchment paper. Extend the parchment paper up the sides of the pan to easily remove the rice krispie treats from the pan.
- In a large saucepan on the stovetop over medium-low heat, melt the unsalted butter. Add in 20 ounces of mini marshmallows and stir until the marshmallow mixture is melted and smooth. Remove the saucepan from the heat.
- Stir in the Biscoff cookie butter spread, vanilla extract, and salt. Then, fold in the Rice Krispies cereal, additional 2 cups of mini marshmallows, and roughly chopped Biscoff cookies until the cereal is well coated in the melted marshmallow mixture.
- Pour the Biscoff rice krispie treat mixture into the prepared baking pan. Moisten your hands with water, and gently press the mixture into the pan creating an even layer.
- Melt the additional Biscoff spread in the microwave and drizzle it over the rice krispie treat bars with a spoon or piping bag. Press additional broken Biscoff cookies into the top of the rice krispie treats.
- Allow the rice krispie treats to set up in the pan for 1 hour before removing and cutting into squares.
Notes
- Room temperature: Store the rice krispie treats in an airtight container or resealable storage bag at room temperature for 2 to 3 days.
- Refrigerator/Freezer: I do not recommend storing rice krispie treats in the refrigerator or freezer as it can impact the texture.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
This recipe is 5 stars. I made it this afternoon, delicious. I cut the bars big and put an entire cookie on the top of each bar. I definitely . recommend.. and I will be making this one again!!! Thanks for the Yummy Recipe
Hi Rhonda! Thanks for trying out this recipe! So glad you loved it! It went very quickly in my house when I made it! Thanks for the review!