Biscoff Rice Krispie Treats Recipe
Introduction
Biscoff Rice Krispie Treats are a delicious twist on the classic marshmallow snack, combining the rich caramel flavor of Biscoff spread with crispy Rice Krispies. Topped with swirls of melted white chocolate and Biscoff, these treats are perfect for a sweet and crunchy indulgence.
Ingredients
- 50 g unsalted butter
- 225 g mini marshmallows (white)
- 175 g Biscoff spread
- 175 g Rice Krispies
- 200 g Biscoff spread
- 200 g white chocolate
Instructions
- Step 1: Line a 9×9 inch square tin with parchment paper and set aside.
- Step 2: In a large pan, melt the butter and mini marshmallows over low to medium heat, stirring continuously until smooth and melted.
- Step 3: Remove the pan from heat and stir in 175 g of Biscoff spread until fully combined and smooth.
- Step 4: Add the Rice Krispies to the mixture and stir gently to coat all the cereal evenly.
- Step 5: Press the mixture firmly into the bottom of the prepared tin. Lightly buttering your hands can help prevent sticking and make pressing easier.
- Step 6: Melt the white chocolate in a microwave-safe bowl in short bursts, stirring well between each, until smooth.
- Step 7: In a separate bowl, melt the remaining 200 g of Biscoff spread in the microwave for about 20 seconds until molten.
- Step 8: Pour the melted white chocolate and melted Biscoff spread over the Rice Krispie base. Use a cake skewer to swirl them together for a marbled effect.
- Step 9: Refrigerate the treats for at least two hours to set. Once firm, slice into squares and enjoy!
Tips & Variations
- For easier cutting, refrigerate the treats overnight. Slightly warming your knife can create cleaner slices.
- Swap white chocolate for milk or dark chocolate if preferred, or use a mix for a different flavor profile.
- Add a pinch of sea salt to the melted chocolate swirl to enhance the caramel notes of Biscoff.
- Use gluten-free Rice Krispies to make this recipe suitable for gluten-intolerant guests.
Storage
Store the Biscoff Rice Krispie Treats in an airtight container in the refrigerator for up to 5 days. For best texture and flavor, bring to room temperature before serving. You can also freeze them for up to a month; thaw in the fridge overnight before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular marshmallows instead of mini marshmallows?
Yes, regular marshmallows will work fine; just chop them into smaller pieces so they melt evenly and mix well with the other ingredients.
What if I don’t have Biscoff spread? Can I substitute it?
You can substitute Biscoff spread with any cookie butter or even peanut butter for a different but tasty variation. Keep in mind the flavor will change accordingly.
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Biscoff Rice Krispie Treats Recipe
- Total Time: 2 hours 20 minutes
- Yield: 16 squares 1x
- Diet: Vegetarian
Description
Delight in these indulgent Biscoff Rice Krispie Treats, combining the classic crispy marshmallow base with the rich, caramelized flavor of Biscoff spread and a luscious white chocolate swirl. Perfectly chewy, sweet, and easy to make, these treats provide a delicious twist on a childhood favorite.
Ingredients
Base
- 50 g unsalted butter
- 225 g mini marshmallows (white)
- 175 g Biscoff spread
- 175 g Rice Krispies
Topping
- 200 g Biscoff spread
- 200 g white chocolate
Instructions
- Prepare the tin: Line a 9×9-inch square baking tin with parchment paper and set aside. This will make removing the treats easier once set.
- Melt butter and marshmallows: In a large pan over low to medium heat, gently melt 50 g unsalted butter and 225 g mini marshmallows, stirring constantly until the mixture is smooth and melted.
- Add Biscoff spread to base mixture: Remove the pan from heat, then stir in 175 g Biscoff spread until fully incorporated and smooth.
- Combine with Rice Krispies: Add 175 g Rice Krispies into the melted mixture, folding gently to coat all the cereal evenly.
- Press mixture into tin: Transfer the mixture to the lined tin and press it down evenly. Slightly buttering your hands beforehand can help prevent sticking and will make pressing easier.
- Melt white chocolate: In a separate bowl, melt 200 g white chocolate by microwaving in short bursts, stirring between each, until smooth and silky.
- Melt Biscoff spread for topping: In another bowl, microwave 200 g Biscoff spread for about 20 seconds until it becomes fluid and pourable.
- Swirl topping: Pour the melted white chocolate and melted Biscoff spread over the Rice Krispie base. Use a cake skewer or toothpick to gently swirl the two together, creating a marbled effect.
- Chill and set: Place the tin in the refrigerator for at least two hours to allow the topping to set firmly.
- Slice and serve: Once set, remove from fridge, lift out the treats using the parchment paper, slice into squares, and enjoy!
Notes
- Butter your hands slightly when pressing the mixture into the tin to prevent sticking.
- Use white mini marshmallows for a classic flavor and smooth texture.
- Microwave in short bursts when melting chocolate to avoid burning.
- Chilling time can be extended for a firmer treat, especially in warm climates.
- Store leftover treats in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: Biscoff, Rice Krispie Treats, Marshmallows, White Chocolate, No-Bake Dessert, Easy Treats, Party Snacks
