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Easy No-Bake Five-Ingredient Biscoff Rice Krispie Treats with a Biscoff Marshmallow Rice Krispie Base and a White Chocolate Biscoff Topping! 

Oh hey there Rice Krispies, it’s been a while… ages in fact! The last time I knowingly used Rice Krispies in anything was over three years ago – so it’s definitely time to sort that out! 

I love a good Rice Krispie treat.. they’re light, easy to make (even if a little sticky) but so quick! My version of a Toffee Crisp Cheesecake has always been so popular – the base is amazing – but so have my Millionaires Crispy Squares

Anyway… after doing a few recipe request posts on my social media channels recently, I had so many comments about want easy Rice Krispie related treats – so I thought I would start with the best… BISCOFF. Why not combine two of the best things? An easy no-bake treat and biscoff?! 

So, Rice Krispie treats are very easy. There are so many recipes out there, but I just couldn’t resist! You need a little butter (I use unsalted, but you can use slightly salted if you want to counteract the sweetness slightly), marshmallows and of course… Rice Krispies. Or Rice Pops as some people may also call them. 

I use mini white marshmallows because I find them the easiest to use. The mini part of them makes them melt a lot quicker, and the white colour means you don’t end up with a funny looking traybake. Although, if the colour doesn’t matter to you, you can use the mixed colour bags! 

You can use branded Rice Krispies or own brand – or even swap to cocoa pops (but generally I’d stick to the Rice Krispies). They create a lovely light texture, but also make it substantial enough! The only thing about making this though?! It’s so damn sticky!! 

I find it easiest to use a large pan – add the butter and mini marshmallows and melt on a low heat until the mixture is smooth. This is when you add in your Biscoff! You can use either the smooth or crunchy, but that’s up to you. Don’t add the Biscoff in at the beginning, as that can make the mixture split.

I weigh my Rice Krispies into a separate bowl, and add them to to the butter/marshmallow/biscoff pan, off the heat – the leftover heat of the pan makes it easier to mix everything together, whereas I find pouring the mixture into a bowl just makes more sticky mess! 

Press the mixture into the bottom of a lined tin – because it’s a no-bake traybake you can use a different sized tin, but for the same depth you want to use a 9×9″ square. For a top tip, you can slightly butter your hands to make it easier to press and smooth down the mixture. It saves a lot of panic, trust me! 

I then decorated with melted Biscoff and white chocolate – this can be milk chocolate, dark chocolate, no chocolate… whatever! It’s just what I had in the cupboard! You can also add in some biscuits to the mixture if you wanted, or even just decorate the top with them! It’s entirely up to you! 

This is definitely a recipe that is open for change, I just did this using what ingredients I had… If you want to try something else then let me know in the comments! I’m going to see what else I can make with rice krispies now…!

Biscoff Rice Krispie Treats!

Easy No-Bake Five-Ingredient Biscoff Rice Krispie Treats with a Biscoff Marshmallow Rice Krispie Base and a White Chocolate Biscoff Topping! 
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Category: Traybakes
Type: Rice Krispie Treats
Keyword: Biscoff
Prep Time: 20 minutes
Cook Time: 10 minutes
Setting Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 16 Pieces
Author: Jane's Patisserie

Ingredients

Base

  • 50 g Unsalted Butter
  • 225 g Mini Marshmallows (I used white)
  • 175 g Biscoff Spread
  • 175 g Rice Krispies

Topping

  • 200 g Biscoff Spread
  • 200 g White Chocolate

Instructions

  • Line a 9x9" square tin with parchment paper, and leave to the side.
  • Add the butter and mini marshmallows to a large pan, and heat on a low-medium heat, stiring, untill smooth and melted!
  • Once melted, take the pan off the heat and add in the biscoff. Stir briefly until smooth!
  • Pour the rice krispies into the pan, and stir to combine!
  • Press the mixture into the bottom of the lined tin (top tip, buttering your hands slightly can prevent any sticking and makes it easy to press down!)
  • Melt the white chocolate in a bowl until smooth - I do this in short bursts in the microwave stiring well each time.
  • In a separate bowl, melt the biscoff spread - This takes about 20 seconds in the microwave.
  • Pour the two over the rice krispie base and swirl together with a cake skewer.
  • Set in the fridge for two or more hours, and then slice and enjoy!

Notes

  • You can use slightly salted butter it you want the mixture slightly less sweet!
  • You can use smooth or crunchy biscoff spread. 
  • You can use cocoa pops in place of rice krispies if you want! 
  • The chocolate topping can be done with other chocolates if you fancy! 
  • Store at room temperature for up to five days! 

ENJOY!

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J x

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54 Comments

  1. Sally on October 17, 2021 at 6:21 pm

    Hello, could this recipe work with cornflakes instead of rice crispies please?

  2. Elaine on May 22, 2021 at 1:56 pm

    5 stars
    I made these for the second time today. They are amazing!!!! I’ve had to freeze most of them or i’d eat them all, they are so tasty. The recipe is really easy to follow. I’ve tried a few of your recipes and everything looks and tastes great.

  3. Carla on May 4, 2021 at 7:07 pm

    Hi, please can you tell me how many calories approximately?

    • Melanie Nocher on May 11, 2021 at 10:25 pm

      I popped it in my fitness pal and if you make 16 squares works out at 326 calories a square 42g carbs/ 16g fat/ 3g protein



  4. Keely McGhee on April 21, 2021 at 12:49 pm

    5 stars
    Amazing!!
    I had made these this morning. Ohh my goodness, I would/will be making this again!
    Such an easy and straight forward recipe, thanks so much Jane! xo

  5. Maya on March 13, 2021 at 8:26 pm

    Hi! I had a similar issue to some mentioned above. Essentially the butter biscoff marshmallow mix turned into toffee ish texture, and so it was too thick to mix well with the Rice Krispies, and after they cooled, they were solid as a rock. I tried a second time with lower heat, and tried adding the biscoff to the butter and let that melt before the marshmallows, but still same issue. Added a bit of milk to reverse that effect and it worked for texture of the mix but then the taste isn’t the same anymore. Any tips please?

    • Jane's Patisserie on March 15, 2021 at 12:07 pm

      Hii! It definitely sounds like it has got too hot as I have genuinely not had a problem doing it. It may be worth using some more marshmallows in the mix and see if that helps!x



  6. Joanna Spinks on March 8, 2021 at 4:47 pm

    These were a disaster, It was impossible to mix the rice krispies into the gluey mixture. Is the quantity of butter correct, I have been making this kind of thing for years and would usually use 250g of butter.

    • Jane's Patisserie on March 8, 2021 at 7:41 pm

      How strange, I’ve made these so many times with no problems! I would never ever use that much butter myself because of the biscoff! You can always use less Rice Krispies x



  7. Emma Wright on February 28, 2021 at 7:55 am

    5 stars
    So tasty! Made it yesterday for my children who thought it was the best thing ever. Thanks for the recipe. X

  8. Pam on February 12, 2021 at 7:56 am

    Was planning on making these this evening but just realised I only have 200g of marshmallows! Do you think recipe will still work ok if I use same quantities of the other ingredients?

    • Jane's Patisserie on February 12, 2021 at 8:16 am

      You might struggle as you need the quantity to make it mix – so I would reduce the other ingredients as well! x



    • Emma Wright on February 28, 2021 at 7:58 am

      My bag was only 180g, so I worked out what proportion that was (180 divided by 225 = 0.8) then multiplied everything by 0.8.

      But I did the full topping. Worked a treat. ;o)



  9. Lisa Carleton on February 9, 2021 at 10:56 pm

    Am I wise trying to make double the batch and split between 2 tins or will that volume be too difficult to mix and start setting before I get it smoothed out in the 2nd tin?

    • Jane's Patisserie on February 10, 2021 at 7:35 pm

      I would imagine it would be harder to mix, unless you have a mahoosive bowl and arm power!



  10. Anastasia on January 20, 2021 at 11:12 am

    Hi Jane.
    I’ve done the Nutella version of these before and they were amazing. I had a few problems melting the marshmallows. Actually it was a nightmare haha. Just wondering if you have any tips on melting the marshmallow, like what material bowl and spatula to use, is job or microwave best? Thanks a lot.

  11. Katherine Ford on January 19, 2021 at 6:57 pm

    Hi,
    Well…it’s in the fridge now…but I must have done something wrong – I wonder if you could offer some advice please? After adding the Biscoff, the marshmallow/butter mix become very thick almost immediately, making it very difficult to mix evenly with the rice crispies. Any advice you could offer would he appreciated.
    Many thanks,
    Katherine.

    • Jane's Patisserie on January 19, 2021 at 8:24 pm

      It sounds like it’s over heated – and potentially then split to make a paste almost x



    • Amy on January 23, 2021 at 7:02 pm

      The same thing just happened to me, wondering if I melted the biscofff first would that of been better



    • Tammy on February 27, 2021 at 1:06 pm

      I had the same problem I am thinking of melting the biscoff with the butter and marshmallows



    • Maya on March 13, 2021 at 8:21 pm

      Same issue, so I tried a second time with lower heat, and tried adding the biscoff to the butter and let that melt before the marshmallows, but still same issue. Added a bit of milk to reverse that effect and it worked but then the taste isn’t the same anymore.



  12. Nia Thomas on January 16, 2021 at 9:12 pm

    5 stars
    Delicious and SO easy!

  13. Loria Nardini on January 15, 2021 at 10:25 am

    5 stars
    Hi another recipe and I have used many of your recipes! However of all the things I have baked, this did not turn out well for me lol 😆 I mean how can I get it wrong as it’s all just melting things?? My crispy part turned out awfully hard and crunchy as opposed to chewy. What did I do wrong? I put all the exact measurements in.

    • Jane's Patisserie on January 15, 2021 at 8:25 pm

      Had you let it set in the fridge and eaten it straight away? It may have simply been to cold! But you can always add less Rice Krispies if you wanted! x



  14. Olivia on January 10, 2021 at 8:42 am

    5 stars
    Hi, I love these! I was just wondering what the rough calories are in a square and the nutrients that go into it. Thankyou! Xx

    • Jo on January 22, 2021 at 5:02 pm

      Would also love to know this!



  15. Monica on September 19, 2020 at 8:31 pm

    5 stars
    I made these last week and never seen rice krispie cakes disappear so quickly. Even my son enjoyed a few, and he’s not a big fan of biscoff.

  16. Chloe on September 18, 2020 at 9:40 am

    5 stars
    Hi jane I love looking at all your recipes. On this one can I use dairy milk chocolate instead of using white chocolate as I’m not keen on white chocolate .

    • Jane's Patisserie on September 18, 2020 at 10:14 am

      Thank you! Yes, as long as you can melt the chocolate, you can use whatever you want as it’s just the topping! x



  17. Steph on September 12, 2020 at 8:48 am

    I don’t eat chocolate, but love the look of these! Do you know how I could maybe use a yoghurt like topping, like the covering for yoghurt raisins that will set hard?!
    Thank you so much! X

    • Jane's Patisserie on September 12, 2020 at 10:49 am

      I haven’t done a yoghurt type topping on a bake before I’m afraid – but I do make yoghurt bars often and that’s just frozen natural yoghurt, so maybe try that?! It might set a bit softer though!



  18. Kate on September 10, 2020 at 10:36 pm

    Hi, how do you get a clean cut through the topping without cracking the chocolate?

  19. Emily Gray on September 2, 2020 at 10:17 am

    Hi Jane,

    Cannot wait to make these. My 10,067th bake from you as I love them SO much!! Haha!

    Just wondering, I have large pink & white marshmallows to use up, would the pink make the colour funny? Is it best to stick to white?

    Many thanks
    Emily

    • Jane's Patisserie on September 2, 2020 at 3:10 pm

      Because of the colour of the biscoff it may just be slightly different, but it would still work okay! x



  20. Jo Hampshire on August 10, 2020 at 2:38 pm

    5 stars
    I’ve made these twice now……Gorgeous! However, I tried using vegetarian marshmallows on one attempt which didn’t work quite as well, because they just aren’t sticky enough. Any suggestions on how I could make them more sticky? I’m a veggie, and it’s really testing my resolve to just make these for other people! X

    • Jane's Patisserie on August 10, 2020 at 4:46 pm

      I’m really not sure! It may be worth adding in some syrup? x



  21. Jayne on August 8, 2020 at 4:43 pm

    5 stars
    We made them and apart from the topping looking nothing like yours, they are heavenly!

    • Dawn Williams-Briggs on August 11, 2020 at 8:50 pm

      My mixture once biscoff added was very chewy texture, I struggled to mix rice krispies in, but managed. Other than that a real treat. X



  22. Amy on August 7, 2020 at 10:54 am

    5 stars
    Hi Jane,

    I’m guessing you can use any type of marshmallow with this recipe? I have some large ones that I want to use up haha, thank you! 🙂 x

  23. Lucy on August 6, 2020 at 10:59 pm

    Hi! Would this work with Nutella rather than Biscoff?

  24. Spazv on August 6, 2020 at 2:38 pm

    5 stars
    Hi Jamie- Can I use regular white chocolate for the topping or must it be white baking chocolate? Thank you!!

    • Jane's Patisserie on August 6, 2020 at 6:20 pm

      You can use any white chocolate. Jane



  25. S on August 6, 2020 at 10:32 am

    5 stars
    Hey Jane this looks amazing!

    I was wondering whether you can replace the marshmallow in this recipe with anything? And is it possible to use cornflakes instead?

    • Jane's Patisserie on August 6, 2020 at 10:37 am

      Thank you! These really are based around marshmallows, so you’d have to look for a different sort of recipe – I have seen ones with peanut butter, or syrup for example, or you could use melted chocolate like with my biscoff rocky road! x



  26. Sam on August 6, 2020 at 7:03 am

    Hi jane can you use baking block with this recipe? I have tonnes of it but can’t actually find a recipe that uses it!

    • Jane's Patisserie on August 6, 2020 at 10:09 am

      Hey! Yes as long as it’s a butter type substance, it should work absolutely fine!



  27. Bethany on August 5, 2020 at 12:00 pm

    Wow, I cannot wait to try these!!! Biscoff and white chocolate are two of my absolute faves. Is there anything I can use in replacement of butter please? I really dislike butter (its fine in cakes when I know I wont taste it) and am worried I’d get the taste of it amongst the other flavours as it isn’t being baked… Sorry, probably a silly question!
    Thank you in advance, love your recipes!

    • Jane's Patisserie on August 5, 2020 at 2:46 pm

      Hey! The amount of butter in this really is small, and you won’t be able to taste it – it just tastes of marshmallows and biscoff!! – it’s the best thing to use to get the end results! x



    • Claire on August 13, 2020 at 6:17 pm

      Would fluff work as well as marshmallows?



    • Jane's Patisserie on August 13, 2020 at 8:22 pm

      I don’t see why not!



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