Biscoff rice krispie treats are a 10-minute dessert made with biscoff (cookie butter), melted marshmallows, rice krispies, and brown butter. After trying and loving Biscoff Lotus cookie butter spread, I found a way to add it to a quick, easy, and delicious rice krispie recipe.
As a kid, I was obsessed with rice Krispie treats. My mother didn't want us to eat the packaged version, so she made her own. I added cookie butter to the marshmallow rice krispie base for my daughter's second birthday. Game changer!
Another great way to use cookie butter is this no-bake lotus biscoff cheesecake!
What I Love About This Recipe
Want to turn a basic rice krispie recipe into something a little more fancy? Try these 10-minute no-bake chewy biscoff rice krispie treats!
These quick and easy treats only need four ingredients. Cut the marshmallow treats into any shape (something fun for the kids to do). Serve this delicious treat at kid's birthday parties, school lunches, family weekend gatherings, or just because.
- Rice Krispies: Use plain Rice Krispies cereal.
- Small Marshmallows: I recommend using mini marshmallows because they melt faster. Also, I add some marshmallows at the very end for pockets of yummy goodness. I haven't tried using the jar of whipped marshmallow cream, but my instincts tell me it won't work. You need solid marshmallows at room temperature so the rice krispie treats stay together.
- Butter: My favorite butter brand is Kerrygold, but any butter will work. I use salted butter in this recipe.
- Cookie butter: My favorite cookie butter is the lotus brand (Biscoff Lotus cookie butter). Cookie butter is a creamy spread that has the same consistency of peanut butter. Find cookie butter in the peanut butter aisle at grocery stores in your area. You can use nut butter if you can't find the cookie butter. In my childhood, this recipe was made with peanut butter instead of Biscoff Lotus cookie butter.
How To Make Biscoff Rice Krispie Treats
In a large pot, melt butter on medium heat until golden brown. Turn the stove to medium-low heat.
Add the cookie butter spread to the melted butter.
Add the small marshmallows.
Mix the marshmallow mixture until it melts (about 1 minute). Remove from the heat.
Add the Rice Krispies, stirring continuously until the cookie butter marshmallows are blended well with the rice krispies.
In a baking pan with sides, put parchment paper. Scoop the biscoff rice krispies treats mixture onto the parchment paper.
Using another parchment paper, press the Rice Krispies mixture firmly until flattened. Allow the Biscoff Rice Krispies to cool.
Lift the biscoff krispie treats onto a solid cutting surface. Cut these cereal treats into any size and shape you want.
Pro tip: Make sure the cookie butter rice krispie treats are cool before cutting, so they maintain their shape.
Tips and Tricks
- Melt the butter and cookie butter together before adding the marshmallows. The marshmallows melt evenly into the cookie butter and butter mixture this way.
- Melt the marshmallows on medium heat: Add the mini marshmallows after turning the heat down to medium.
- Use parchment paper to flatten the Rice Krispies: Press the Rice Krispies into a pan with sides using a piece of parchment paper.
- Cut cereal bars into snack-sized squares: I cut my rice crispy treats into 12 large Rice Krispies treats or 16 small Rice Krispies treats. You can also use a cookie cutter and cut the Rice Krispies treats into different shapes. If you are going to use a cookie-cutter, I recommend making the Rice Krispies treats a little thinner so they are easier to cut. If you have leftover rice krispie mixture, press it into a small secondary pan.
Substitutions and Variations
- Make traditional rice krispie treats by omitting cookie butter and adding another cup of marshmallows.
- Use any cookie butter: speculoos cookie butter or lotus biscoff cookie butter.
- Substitute equal parts nut butter like peanut butter, almond butter, or cashew butter in lieu of cookie butter.
- Add bits of lotus biscoff cookies for more cookie butter flavor!
Biscoff lotus spread is cookie butter, and it tastes exactly like what you think cookie butter would taste like. It's got a peanut butter texture with the taste of a cookie.
Make rice krispies on the stove top with rice krispies cereal, butter, mini marshmallows, and cookie butter.
- Parchment paper
- Pan with sides (I use a 9" x 13" glass pyrex dish)
- Chef's knife
- Large stovetop pot
Store leftovers at room temperature in an airtight container for 5 to 6 days.
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Biscoff Rice Krispie Treats
- 8 cups of Rice Krispies Cereal
- 10 ounces Bag of Small Marshmallows
- 6 tablespoon of Butter
- 6 tablespoon of Biscoff Lotus Cookie Butter Spread Or Substitute Nut Butter
- In a large stovetop pot, melt the butter on medium heat until a golden brown. Add the cookie butter until melted. Turn the stove to low heat. Add the marshmallows. Mix everything together until melted (about 1 minute). Remove from the heat. Add the Rice Krispies, stirring continuously until the marshmallow mixture and rice krispies are evenly coated.
- In a pan with sides, put a parchment paper. Scoop out the Rice Krispies mixture onto the parchment paper. Using another parchment paper, press the Rice Krispies mixture firmly until flattened. Allow the Rice Krispies to cool.
- Holding the parchment paper on the bottom of the Rice Krispies treats, lift onto a solid cutting surface. Cut the Rice Krispie treats into any size you want.
- Nut butter can be substituted for Biscoff Lotus spread.
- Alternatively, these rice krispie treats can be made plain without nut butter or lotus spread. Add 1 cup of marshmallows if not using any nut butter or lotus spread.