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.
Line a 9x13 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.