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Biscoff Rice Krispie Bars: Crunchy Lotus Cookie Treats

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I first discovered Biscoff spread during the home-buying process last year. The previous owners were kind and generous—we even spent time together before the sale was final. She handed me a jar of Biscoff and insisted I try it. I’m not sure whether to thank her or blame her, because I became hooked straight away. Biscoff is a cookie butter with a warm, caramelized, slightly spiced flavor that’s reminiscent of graham crackers. It’s delicious on toast, with apple slices, folded into blondies, or just eaten by the spoonful.

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Biscoff spread is a versatile ingredient that enhances many treats. Today I used it in rice krispie squares—a perfect school lunch or after-school snack for the neighborhood kids (and my oldest starting preschool made this a timely choice). Rice krispie treats evoke childhood memories: chewy, sweet, and simple. Adding Biscoff gives them a rich, spiced depth that makes an everyday treat feel special.

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Biscoff Rice Krispie Treats

Created by Amber Brady
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24 rice krispie squares

Ingredients

  • 4 Tbsp (57 g) butter
  • 10 oz (283 g) bag mini marshmallows
  • ½ cup (120 g) biscoff spread, plus extra for spreading on the top
  • 5 ½ cups (148 g) rice krispies cereal

Instructions

 

  • Butter or grease a 13×9″ baking dish. In a large non-stick pot, melt the butter and add the marshmallows. Stir until melted and smooth, then stir in the Biscoff spread until fully combined.
  • Remove the mixture from the heat and fold in the rice krispies cereal, stirring until the cereal is evenly coated. Press the mixture firmly into the prepared baking dish. Let it cool slightly. If desired, melt a couple of tablespoons of Biscoff in the microwave for about 10 seconds and spread or drizzle it over the top. Allow the bars to cool completely before cutting and serving.

Notes

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.


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Recipe from Shugary Sweets & re-written using my own words.