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Biscoff and Butterscotch Rice Krispie Treats

Biscoff and Butterscotch Rice Krispie Treats

Biscoff and Butterscotch Rice Krispie Treats are a decadent upgrade from your standard cereal and marshmallow bars.
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Prep Time 20 minutes
Chill Time 20 minutes
Total Time 40 minutes
Course Dessert, Snack
Cuisine American
Servings 9 bars

Equipment

  • Large soup pot nonstick if possible
  • Wooden Spoon
  • Small microwave safe bowls
  • measuring cups
  • Parchment or Wax Paper
  • 8x8 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 8x8 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 8x8 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

Biscoff and Butterscotch Rice Krispie Treats will last 3-4 days in an air-tight container or zip top bag, at room temperature. 
Because this recipe comes together quickly, it may help to have all ingredients measured ahead of time, and ready to go before you begin.
Keyword biscoff, butterscotch, rice krispie, treat