Biscoff Rice Krispie Treats (Printable version)

Marshmallow and Biscoff-coated Rice Krispies pressed into chewy squares, topped with melted spread and crushed cookies.

# What you'll need:

→ Base

01 - 3 tablespoons unsalted butter
02 - 1 cup Biscoff spread
03 - 6 cups Rice Krispies cereal
04 - 4 cups mini marshmallows

→ Topping

05 - 1/4 cup Biscoff spread, melted
06 - 1/3 cup crushed Biscoff cookies (optional)

# Directions:

01 - Line a 9x9-inch square pan with parchment paper and lightly grease the surface.
02 - In a large saucepan over low heat, melt the unsalted butter. Add 1 cup Biscoff spread and stir until the mixture is completely smooth.
03 - Add the mini marshmallows to the saucepan and cook, stirring constantly, until fully melted and combined with the Biscoff mixture.
04 - Remove the saucepan from heat. Gently fold in the Rice Krispies cereal until all the cereal is evenly coated with the melted mixture.
05 - Transfer the mixture to the prepared pan and press it evenly with a greased spatula or wax paper, ensuring a uniform layer.
06 - Drizzle the melted Biscoff spread over the surface and sprinkle with crushed Biscoff cookies, if using.
07 - Allow the treats to cool at room temperature for approximately 45 minutes, or until fully set.
08 - Cut into 16 squares and serve as desired.

# Expert Advice:

01 -
  • No-bake and ready in minutes—it honestly feels like you’re getting away with something.
  • The caramel spice of Biscoff takes familiar treats to a grown-up, craveable level my friends now specifically request.
02 -
  • If you press too hard when spreading, the bars lose their signature lightness—they end up chewy, not crisp.
  • Warming the Biscoff for topping gives those lovely drip patterns and a glossy finish, and I used to skip this step until I saw how much prettier the bars looked.
03 -
  • Never walk away from melting marshmallows—they go from perfect to burnt in seconds.
  • For clean slicing, chill briefly then use a warm knife wiped after each cut.

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