These Biscoff Rice Krispie Treats elevate that classic treat from your childhood. With chunks of Biscoff Cookies and a cookie butter glaze you just can’t go wrong bringing these to your next gathering or to a neighbor who needs something sweet!
What is it about Rice Krispie treats that just make you think of your childhood? They are such a simple treat and also super comforting. I love classic homemade Rice Krispie Treats, but this recipe really elevates the classic.
I’m not the biggest fan of store bought cookies, except for Biscoff cookies. If you didn’t notice with my Biscoff Coconut Cream Pie , I look for any excuse to recipe test with these beauties! I even have a super yummy fall dessert coming your way soon that includes these delicious cookies.
What makes these really special is the cookie butter that is mixed in with the melted marshmallow and then it’s all topped with a cookie butter glaze.
I made this batch for my neighbor who just had a baby and is avoiding dairy. After eating them she quickly texted me saying “Those Rice Krispie Treats are my new favorite treat!”.
You can definitely use any brand of cookie butter for this recipe, but I am a fan of the original. You can typically find it in your local grocer, but sometimes it’s not always in the “peanut butter” section. At my Smiths (a Kroger brand store) it is kept in the bakery area, but at my local Harmons it is located next to Peanut Butter and Nutella. You can also grab the cookie butter in amazon. A lot of people like the Trader Joe’s cookie butter; I have never tried it, but I am sure it is delicious!
This recipe makes a LARGE batch, I use a large cookie sheet to press it all into. I figure, if I am making some then I might as well make enough to share! You ca definitely half the recipe and put it into a 9X13 pan.
PRO TIPS for Perfect Rice Krispie Treats
- To make it extra special, brown your butter before mixing in your cookie butter and marshmallows. This adds an extra nuttiness to the flavor profile and will make your house smell extra delicious
- I have this big bowl ready with my Rice Krispies, cookies and extra marshmallows ready in it. (it’s my favorite because it’s a wide open bowl and easy to mix large quantities of things)
- I always pour my melted marshmallow mixture over the Rice Krispies vs pouring them into the pot. I just feel like I can get a better mix with it by slowly adding and mixing the mixture together. (having a second person is even more helpful!)
- I always grease the pan I’m putting it in & also lay down some greased parchment paper (extra long on the sides). This helps to lift it out and cut into great portions.
- SAVED YOUR BUTTER WRAPPERS! They work the BEST when trying to gently press the mixture into the pan without sticking!
- When making the glaze, make sure to just barely melt the butter and cookie butter. If you over cook it, it will get grainy.
Biscoff Rice Krispie Treats
- 10 tablespoons butter save wrappers
- 1 1/3 cup Biscoff cookie butter
- 40 ounce miniature marshmallows reserve 4 cups
- 24 Biscoff cookies broken up
- 12 cups Rice Krispies
Cookie Butter Glaze
- 6 tablespoons melted butter
- 1.5 cup Biscoff cookie butter
- 8 Biscoff Cookies crushed for topping
- Butter a half sheet baking pan and line with a parchment paper, with extra on long sides to help lift it out
- In separate bowl add the Rice Krispies, Biscoff cookies, and remaining 4 cups of marshmallows and stir until evenly mixed.
- Melt the butter in a large pot over medium heat. I like to brown my butter, meaning you allow the butter to cook until it begins to brown on the bottom.
- Add the cookie butter and all but 4 cups of the marshmallows and stir until both are melted and smooth. Remove from heat.
- Pour in the melted marshmallow and cookie butter into the Rice Krispie bowl, stiring and mixing as you pour it in.
- Gently press into the prepared pan. Use the wrappers from the butter (or your hands buttered) to press down.
- Refrigerate for 15-30 minutes to help them set up and cool down.
- Make the cookie butter glaze by combining the 6 tablespoons of melted butter with the 1.5 cup of cookie butter and stirring until smooth, then spread it evenly over the cooled Rice Krispie treats with a spatula.
- Take your 8 cookies that you crushed & sprinkle over the top of the glaze
- Refrigerate for another 15 minutes to help the glaze set a bit.
- Lift from baking pan and slice into 24 even squares & enjoy!