Cookie Butter Rice Krispie Treats
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These Cookie Butter Rice Krispie Treats are a fun twist on the popular no bake cereal treat. We added crunchy Biscoff cookies, creamy cookie butter and chocolate to the classic Rice Krispie treats recipe for a rich, caramelized flavor.
We are upping our Rice Krispie Treat game and turning the basic recipe into one that is full of warming, spiced flavors, and is loaded with extra gooey marshmallows. As longtime Biscoff fans, we were thrilled to come up with another way to enjoy two of our favorite foods!
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We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
Many people don’t experiment with Biscoff as an ingredient. Sure, there’s nothing wrong with eating it off a spoon (just me?) but this creamy spread has so much more potential.
And cookie butter is a total game changer because you can use it in most recipes that call for nut butters. You’ll want to keep in mind the flavor is similar to a cross between a shortbread with a punch of gingersnap.
For those who love easy treats, I took the concept of the classic recipe and made Fruity Pebble bars. And if you have leftover cookies to use up, try these Biscoff Truffles, another simple but decadent no bake treat.
Whether you’re craving a sweet treat or planning a party, this recipe is sure to become a family favorite. So go ahead, make your people happy by whipping up a batch today!
More Rice Krispies treats recipes…
What is Biscoff?
Biscoff cookies are the most well-known product from the Lotus brand, which originated in Belgium. The slightly spiced shortcrust biscuits are sold as speculoos cookies at Trader Joe’s markets. These thin, crunchy, caramelized biscuits have a distinct flavor from a combination of cinnamon and brown sugar.
In addition to the traditional biscuits, they also make Lotus Biscoff cookie butter, which is a creamy spread made from crushed Biscoff biscuits. It has the consistency of peanut butter but tastes like cookies – divine, right?!
Ingredients for the Best Cookie Butter Rice Krispie Treats
You can find the Biscoff products at most grocery stores. I’ve included links here to show you what to look for.
- butter – we used unsalted.
- salt – if using salted butter, omit this.
- mini marshmallows – if using larger marshmallows, simply slice them into small pieces.
- Biscoff cookie butter – you can find this cookie spread on the peanut butter aisle at most grocery stores. Trader Joe’s cookie butter is also delicious.
- vanilla extract – pairs well with the warming flavors of the Biscoff.
- Rice Krispie cereal – store brand puff cereal will also work.
- Biscoff cookies – if it’s not the Lotus brand, they may be labeled as speculoos cookies.
- Biscoff chocolate bar – use the one with cookie crumbs or cream filled.
Get the complete ingredients & directions in the recipe card below.
How to Make Chewy Biscoff Rice Krispie Treats
Grease a 9×13 pan and line with parchment paper.
Melt butter over medium heat in a large saucepan. Reduce to low heat and stir in the salt if using.
Measure 1.5 cups of marshmallows and set aside. Add the remaining marshmallows to the melted butter and stir until smooth.
Remove the pot from the heat and stir the Biscoff spread into the marshmallow mixture along with the vanilla.
Quickly fold in the Rice Krispies cereal, chopped cookies, and chocolate to the melted marshmallows.
Add the remaining marshmallows and stir until combined.
Transfer the treat mixture to the prepared pan and use a greased spatula to spread evenly across the pan.
Allow the cereal treats to cool and set up for 30 minutes to 1 hour before slicing and serving.
Tips for Making Rice Krispie Treats with Cookie Butter
- Fresh marshmallows work the best for melting. Skip the open bag in the pantry and just grab a fresh, new bag.
- Biscoff, cookie butter and speculoos can be used interchangeably.
- I used extra marshmallows in this recipe because I like my Rice Krispie treats extra gooey. You’ll get yummy marshmallow pockets throughout the treats when you add the extra marshmallows at the end.
- Greasing your fingers or the spatula before spreading the warm treats into the pan makes working with this sticky mixture easier.
- Use a gentle touch when compressing the marshmallow treats in the pan or they’ll be dense and harder to eat.
Biscoff Rice Krispie Treats Substitutions and Variations
- If you can’t find the Biscoff chocolate bars, you can substitute with a regular chocolate bar.
- Thicker Rice Krispies Treats: use a square pan like 8×8 or 9×9.
- Topping: add a little bit of cookie butter to a microwave safe bowl and melt it, then drizzle over the top of the crispy treats. You could do the same with white chocolate or milk chocolate chips.
How to Store Rice Krispie Treats with Biscoff
These delicious treats are best when eaten the day they are made. However, you can store leftovers in an airtight container or cover with plastic wrap on the counter for 2 days.
When stored longer, they lose their crispiness, but will still taste great. We do not recommend refrigerating because they get too hard.
More Fun Holiday Rice Krispie Treat Recipes:
- Heart Shaped Rice Krispie Treats
- Rice Krispie Nests (No Bake Easter Treats)
- Mini Egg Rice Krispie Treats
This recipe was shared at the Weekend Potluck.
Biscoff Cookie Butter Rice Krispie Treats
Equipment
Ingredients
- ½ cup 1 stick unsalted butter, melted
- ⅛ teaspoon salt
- 16 ounces mini marshmallows, divided
- ¼ cup Biscoff cookie butter
- 1 teaspoon vanilla extract
- 7 cups Rice Krispies cereal
- 8.8 ounce package Biscoff cookies
- 6.34 ounce Biscoff chocolate bar, chopped
Instructions
- Line a 9×13 baking dish with parchment paper and lightly grease the pan and paper with butter or cooking spray. Set aside.
- Melt the stick of butter in a large pot and stir in the salt if using.
- Measure out 1 ½ cups of marshmallows and reserve for later use. Add the remaining marshmallows to the pot, stirring until they’ve melted and have reached a smooth consistency.
- Remove the pot from the heat and stir in the cookie butter and vanilla extract.
- Quickly fold in the Rice Krispies cereal, chopped cookies and chocolate.
- Add the 1 1/2 cups of marshmallows we set aside and fold gently until evenly distributed.
- Spread the mixture into the baking pan into an even layer. It helps to use a greased rubber spatula or sheet of parchment paper to gently press the treats in.
- Allow to cool on the counter for 30 minutes to 1 hour before slicing.
Notes
- For best results, make sure your marshmallows are fresh.
- The mixture is sticky – grease your fingers or spatula with butter before pressing the treats into the pan.
- Gently press the mixture into the pan. If you compress them too much you’ll end up with dense treats that are difficult to eat.
- Biscoff is the same as cookie butter and speculoos.
- Rice Krispie treats are best eaten the day they are made. Leftovers can be stored in an airtight container on the counter for up to 2 days. If stored longer, the treats lose their crispiness but they’ll still taste great. I do not recommend refrigerating the treats.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
