Upgrade the classic marshmallow cereal bars with these rich and delicious Biscoff and Butterscotch Rice Krispie Treats. The crunchy cereal, gooey marshmallow and rich flavors of cookie butter and butterscotch pair beautifully with a luscious layer of swirled white chocolate for a decadent, sweet-tooth-satisfying snack.
I love a good ol’ Rice Krispie Treat – who doesn’t?
But sometimes, I want something a little *extra*…
That’s where these Biscoff and Butterscotch Rice Krispie Treats come in.
Let’s review what we’re dealing with here:
- ooey gooey marshmallow
- cookie butter AND cookie pieces
- smooth white chocolate
- MORE cookie butter and MORE cookie pieces
You get the idea.
Key Ingredients
- Biscoff – Biscoff spread is a sweet spread made from Speculoos cookies that are popular in the Netherlands (and elsewhere). It has a warming, buttery, brown sugar and spice flavor that almost reminds me of a cinnamon, honey graham cracker.
- Butterscotch Morsels – I tried this recipe multiple ways, and found that butterscotch morsels really boosted the flavor and complimented the Biscoff without overpowering it.
- White Chocolate – While there are a lot of flavors and textures going on here, the white chocolate is not lost in the crowd – you’ll want to get “the good stuff”. I use Lindt white chocolate bars for this recipe.
The Process
Making Biscoff and Butterscotch Rice Krispie Treats isn’t too different from making traditional Rice Krispie Treats.
Because this recipe comes together quickly, it may help to have all ingredients measured ahead of time, and ready to go before you begin.
Melt butter and marshmallows. Add Biscoff and cereal. Stir in crumbled cookies and butterscotch morsels.
Then press everything into a lined/sprayed pan and top with melted white chocolate, more Biscoff, and more crumbled cookie pieces.
Let the chocolate firm up before slicing into bars (or pop everything in the fridge to chill it down if you want to speed things up).
Biscoff and Butterscotch Rice Krispie Treats
Equipment
- Large soup pot nonstick if possible
- Wooden Spoon
- Small microwave safe bowls
- measuring cups
- Parchment or Wax Paper
- 8×8 baking dish
- Toothpick optional
- Knife
Ingredients
For the Bars
- cooking spray optional
- ½ stick butter (4 Tbsp)
- 1 10oz bag of mini marshamallows
- ½ cup Biscoff spread
- 6 cups Rice Krispies
- 12-14 Biscoff cookies, crumbled (roughly half of 1 package of cookies)
- ½ cup butterscotch morsels
For the Swirled Topping
- 2 4.4oz Lindt white chocolate bars
- 2-3 Tbsp Biscoff spread
- 6-8 Biscoff cookies, crumbled
Instructions
- Line an 8×8 baking dish with parchment or wax paper, allowing the edges of the paper to overhang the edges of the dish. Lightly spray paper with cooking spray (this is optional, but I like the added "insurance" of the non-stick spray). Alternatively, you can skip the paper and spray the baking dish directly. The paper just helps with the removal of the bars for slicing.
- In a large pot, melt butter over medium heat (about 2-3 minutes).
- Add mini marshmallows and stir until melted. Add ½ cup Biscoff spread and stir to combine. Remove from heat.
- Quickly add Rice Krispies to the marshmallow mixture and stir until about halfway combined. Add crumbled cookies and butterscotch morsels. Stir until all ingredients are thoroughly mixed.
- Press mixture into the prepared 8×8 baking dish.
- Break or chop the white chocolate bars and place in a microwave safe bowl. Melt by heating in the microwave for 15-20 seconds at a time, stirring between intervals.
- Warm 2-3 Tbsp of Biscoff spread in a separate microwave safe bowl, for 15-30 seconds, until runny.
- Top the rice krispie mixture with the melted white chocolate, spreading with a spoon or spatula to evenly coat the bars.Using a spoon, drizzle the warmed Biscoff spread over the white chocolate. Swirl the Biscoff and white chocolate using a toothpick or knife, if desired.
- While the white chocolate topping is still soft, sprinkle with crumbled Biscoff cookies, gently pressing the larger pieces into the mixture to help them stick.
- Set bars aside and allow the white chocolate topping to harden (about 1 hour at room temperature or 15-20 minutes in the freezer).
- Cut bars into 9 equal squares and serve at room temperature.Optional: If you lined the dish with parchment or wax paper, use the edges of the paper to lift the bars up out of the dish before cutting for easier slicing on a cutting board.
Notes
Looking for More?
Try these other easy and delicious baking recipes:
