Biscoff Rice Krispie Treats!
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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!
Rice Krispie treats
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?!
Easy recipe
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.
Marshmallows
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!
Rice Krispies
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!!
One pan mix
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!
Tips and tin!
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!
Topping
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!
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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So I’ve just found your delicious recipe which of course I have to try! One thing I will try to add which my my late Mum always used to add to any Rice Krispies tray bake is salted peanuts.
fabulous easy recipe ,thank you so much ,my family and friends love it
I have had the same problem as people have previously mentioned. Looked perfect with the butter and marshmallows melting together on the lowest heat but as soon as I added the biscoff and stirred off the heat it immediately thickened up and I found it very difficult to mix all the rice crispys in. I got there in the end but they are definitely not the gooey way I like it. Even when pushing in to the tin I was able to without any mess on my hands just difficult to flatten the huge ball in to the tin.
Hello, could this recipe work with cornflakes instead of rice crispies please?
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.
Can they be frozen & defrosted well then? Thanks
Hi, please can you tell me how many calories approximately?
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
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
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?
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
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.
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
Yes I agree was so thick and gluey and hard to mix rice crispies in. Hope it’s not hard as rock once set.
So tasty! Made it yesterday for my children who thought it was the best thing ever. Thanks for the recipe. X
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?
You might struggle as you need the quantity to make it mix – so I would reduce the other ingredients as well! x
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)
Very tasty. Had some before the top was quite set. But think would be more better once has fully set.
As others have said yes melting butter and marshmallows works well… And as soon as you add biscoff it does start to harden. I instantly panicked and put back over the heat, to try loosen then thought let’s just chuck it on top of the krispies.
Let it cool slightly smothered my hands in butter and mixed it all in by hand and was perfectly fine..
Had a giant ball and squished down in my tray.
As I say I have eaten a piece before fully set and the krispies part is nice and chewy still.
Think it’s case of working as quick as you can but definitely tasty 😋 x
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?
I would imagine it would be harder to mix, unless you have a mahoosive bowl and arm power!
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.
I use a pan, on the hob!
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.
It sounds like it’s over heated – and potentially then split to make a paste almost x
The same thing just happened to me, wondering if I melted the biscofff first would that of been better
I had the same problem I am thinking of melting the biscoff with the butter and marshmallows
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.
Delicious and SO easy!