Biscoff Rice Krispie Squares (Print version)
Creamy Biscoff and crispy Rice Krispies combine with marshmallows into caramel-kissed squares, perfect with coffee.
# What you'll need:
→ Base
01 - 3 tablespoons unsalted butter
02 - 1 cup Biscoff spread
03 - 6 cups Rice Krispies cereal
04 - 4 cups mini marshmallows
→ Topping
05 - 1/4 cup Biscoff spread, melted
06 - 1/3 cup crushed Biscoff cookies (optional)
# Method:
01 - Line a 9x9-inch square pan with parchment paper and lightly grease the surface.
02 - In a large saucepan over low heat, melt the unsalted butter. Add the Biscoff spread and stir continuously until fully blended and smooth.
03 - Add mini marshmallows to the saucepan and stir constantly until melted and fully combined with the mixture.
04 - Remove the pan from heat. Gently fold in the Rice Krispies cereal, ensuring all pieces are evenly coated.
05 - Transfer the mixture to the prepared pan. Use a greased spatula or wax paper to press the mixture gently and evenly into the pan.
06 - Drizzle the melted Biscoff spread over the surface and scatter crushed Biscoff cookies if using.
07 - Allow the prepared treats to cool at room temperature for 45 minutes or until firm. Cut evenly into 16 squares before serving.
# Expert advice:
01 -
- You get to bite into a childhood favorite made impossibly rich with Biscoff&aposs warm, spiced sweetness.
- They come together fast with minimal mess (plus you can eat the sticky spatula—nobody has to know).
02 -
- If you overheat the marshmallow mixture, your treats will set up way too hard (my first batch practically needed a chisel).
- Letting the base cool just a little before drizzling the topping stops it from soaking in completely so your treat layers stay defined.
03 -
- Always have your Rice Krispies measured and ready before the marshmallow mixture is done—timing counts.
- A quick blast in the microwave softens any stiff Biscoff, making drizzling a breeze.