Biscoff Rice Krispie Treats with White Chocolate and Cookie Swirl Topping Recipe
These Biscoff Rice Krispie Treats combine the classic crispy marshmallow texture with the rich, spiced flavor of Biscoff cookie spread and a decadent white chocolate topping. Perfectly swirled with melted cookie butter and topped with cookie pieces, these treats are an irresistible twist on the traditional snack, chilled to perfection for a delightful chewy and creamy dessert.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 135 grams rice krispies
- 56 grams unsalted butter
- 283 grams marshmallows
- ½ tsp kosher salt
- ¼ tsp vanilla extract
Biscoff Components
- 113 grams Biscoff spread (melted, for mixing)
- 100 grams Biscoff spread (melted, for topping)
Topping
- 265 grams white chocolate (chopped)
- Biscoff cookie pieces (to press on top after swirling) - quantity as desired
Instructions
- Prepare the pan: Line an 8x8 inch pan with parchment paper to ensure easy removal of the treats later.
- Mix the cereal: Pour the rice krispies into a large mixing bowl and set aside.
- Melt Biscoff for mixing: In the microwave, melt 113 grams of Biscoff spread for about 15 seconds until it becomes pourable but not too hot.
- Brown the butter and melt marshmallows: In a large saucepan over medium heat, melt the unsalted butter. Allow it to start browning, indicated by small brown flakes forming at the bottom of the pan. Add the marshmallows, vanilla extract, and kosher salt. Stir continuously until everything is melted and smooth, about 3 minutes.
- Combine cereal and Biscoff mixture: Immediately pour the warm butter-marshmallow mix over the rice krispies. Add the melted Biscoff spread on top. Fold the mixture gently to combine, being careful not to overmix since you want visible thick swirls of Biscoff within the treats.
- Press mixture into the pan: Transfer the mixture into the prepared pan. Use a spatula to gently press down the mixture until even, taking care not to press too hard to keep the treats light and chewy.
- Melt white chocolate: Melt the chopped white chocolate in the microwave in short 15-second bursts, stirring after each until smooth.
- Top with white chocolate and Biscoff swirls: Pour the melted white chocolate evenly over the Rice Krispie mixture. Using an offset spatula, spread it to cover thoroughly. Melt the remaining 100 grams of Biscoff spread in the microwave for 15 seconds. Spoon dollops of this melted Biscoff over the white chocolate and use a wooden skewer or butter knife to swirl the two together. Gently press Biscoff cookie pieces onto the top.
- Chill and serve: Refrigerate the pan for at least two hours to allow the treats to set. Once firm, slice into 16 bars and serve.
Notes
- Do not overmix when folding in the melted Biscoff to keep swirled pockets of cookie butter visible.
- Be careful not to press the mixture too hard into the pan to maintain a light, chewy texture.
- You can adjust the amount of Biscoff cookie pieces on top according to your preference.
- These treats can be stored in an airtight container in the fridge for up to 5 days.
- For easier cutting, use a sharp knife warmed under hot water and dried between slices.