Introduction

These Biscoff Rice Krispies Treats add a delightful twist to the classic favorite by incorporating the rich, spiced flavor of Lotus Biscoff cookies and spread. Topped with a layer of white chocolate and a decorative drizzle, they’re perfect for a sweet snack or dessert.

The image shows square dessert bars cut into even pieces. Each bar has two clear layers: a bottom layer that looks soft and chewy with a light brown, textured surface that seems like a cookie or cake base, and a top layer of smooth white frosting decorated with thin, wavy caramel-colored lines in a zigzag pattern. The bars are displayed on a white marbled surface with some sprinkled brown crumbs and a few whole rectangular brown cookies nearby. A single small white marshmallow is also placed next to one of the bars, adding to the cozy, sweet atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tablespoons unsalted butter
1 teaspoon vanilla extract
16 ounces marshmallows (mini preferred)
5 cups Rice Krispies cereal
1/2 cup Lotus Biscoff cookies, crushed
8 ounces white melting chocolate (not all will be needed)
1/4 cup Lotus Biscoff spread
Crushed Lotus Biscoff cookies, additional for topping and crust

Instructions

Step 1: Line a 9 inch by 9 inch square pan with parchment paper.
Step 2: In a large pot or saucepan over medium heat, melt the butter completely.
Step 3: Once melted, add the vanilla extract and stir to combine.
Step 4: Add all the marshmallows to the pot. Stir continuously until they have melted completely into the butter with no clumps remaining.
Step 5: Stir in the Rice Krispies cereal and crushed Biscoff cookies until evenly incorporated.
Step 6: Remove from heat and transfer the mixture to the prepared pan. Use a rubber spatula to quickly and gently spread it evenly. Avoid pressing too tightly to keep treats fluffy. If sticky, dab the spatula or fingers with a little water.
Step 7: Melt the white chocolate following package directions, either in the microwave or a double boiler. Spread a thin layer of melted chocolate over the treats.
Step 8: Drizzle the Biscoff spread in lines across the chocolate layer. Use a toothpick to drag through the drizzle in alternating directions to create a marbled design. Sprinkle additional crushed Biscoff cookies on top if desired.
Step 9: Refrigerate for 15 to 20 minutes or until the chocolate is set and firm to the touch.
Step 10: Cut into 16 squares. Optionally, press the bottoms of each square into extra crushed Biscoff crumbs before serving. Enjoy!

Tips & Variations

To prevent sticking, lightly wet your hands or spatula before pressing the mixture into the pan.
Use mini marshmallows for a smoother melt and better texture.
Swap white melting chocolate for milk or dark chocolate for a richer flavor.
Add a pinch of sea salt over the top before the chocolate sets to balance the sweetness.
Use gluten-free cereal if you need a gluten-free version.

Storage

Store these treats in an airtight container at room temperature for up to 3 days to keep them chewy. For longer storage, refrigerate for up to a week. Bring to room temperature before serving for the best texture. They can also be frozen for up to a month; thaw in the fridge before enjoying.

How to Serve

A close-up image of three stacked square snack bars, each bar having two visible layers: a light brown, textured crispy base layer with small holes and puffed rice pieces, and a smooth, white creamy top layer. The stack is on a beige surface with a blurred white marbled texture background. A single round biscuit with a patterned edge is partially visible at the bottom right corner. The photo is focused on the stacked bars, showing the contrast between the crunchy texture and smooth creamy top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of mini?

Yes, regular-sized marshmallows can be used but may take slightly longer to melt and could result in a chunkier texture.

What’s the best way to crush the Biscoff cookies?

Place cookies in a sealed plastic bag and crush with a rolling pin or pulse briefly in a food processor for even crumbs.