Introduction

These Biscoff Rice Krispies Treats combine the classic crispy, marshmallow goodness with the rich, spiced flavor of Lotus Biscoff. Topped with a layer of white chocolate and Biscoff spread, they’re an irresistible twist on a childhood favorite.

The image shows multiple square dessert bars arranged on a white marbled surface. Each bar has two layers: a light beige, crumbly base and a smooth white top layer with a brown, swirled pattern resembling caramel or butterscotch. Scattered around the bars are small white marshmallows and rectangular brown Lotus biscuits, some whole and some broken into crumbs, adding texture and contrast to the scene. The bars are evenly spaced, creating a neat and appetizing display. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tablespoons unsalted butter
1 teaspoon vanilla extract
16 ounces marshmallows (mini preferred)
5 cups Rice Krispies cereal
1/2 cup Lotus Biscoff cookies, crushed
8 ounces white melting chocolate (not all will be needed)
1/4 cup Lotus Biscoff spread
Additional crushed Lotus Biscoff cookies for topping and crust

Instructions

Step 1: Line a 9 inch by 9 inch square pan with parchment paper for easy removal.
Step 2: In a large pot or saucepan over medium heat, melt the butter completely.
Step 3: Once melted, stir in the vanilla extract.
Step 4: Add all the marshmallows to the pot and stir continuously until they melt smoothly into the butter with no lumps remaining.
Step 5: Remove from heat and quickly fold in the Rice Krispies cereal along with the crushed Biscoff cookies until evenly combined.
Step 6: Transfer the mixture to the prepared pan and gently spread it out evenly using a rubber spatula. Avoid pressing too tightly to keep the treats fluffy. If sticky, dampen the spatula or your fingers slightly with water.
Step 7: Melt the white chocolate according to the package instructions, using either a microwave or double boiler.
Step 8: Spread a thin layer of melted white chocolate over the Rice Krispies treats. Drizzle the Biscoff spread over the chocolate in lines running one direction.
Step 9: Use a toothpick to drag through the drizzle in alternating opposite directions to create a swirl design. Sprinkle additional crushed Biscoff cookies on top as desired.
Step 10: Refrigerate for 15 to 20 minutes until the chocolate is firm to the touch.
Step 11: Cut into 16 squares. Optionally, press the bottoms into more crushed Biscoff cookies for extra crunch, then enjoy!

Tips & Variations

Use mini marshmallows for faster melting and a smoother texture.
If you don’t have Lotus Biscoff cookies, speculoos or ginger snaps can be a good substitute.
For a richer chocolate layer, try mixing white and milk chocolate.
Dab a little water on your spatula or fingers to prevent sticking when spreading the mixture.

Storage

Store the treats in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. To enjoy, let them come to room temperature or briefly microwave for 10 seconds to soften slightly before serving.

How to Serve

The image shows squares of a dessert with two layers on a white marbled surface. The bottom layer is thick and light brown with a soft, moist texture that looks like rice or grain. The top layer is smooth white frosting with light brown swirled lines creating a wave pattern on each square. Around the dessert pieces are scattered crumbs and a few small white marshmallows, with light brown rectangular cookies lying flat on the surface nearby. The scene looks cozy and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of mini marshmallows?

Yes, regular marshmallows will work, but they may take a little longer to melt and could result in a slightly different texture.

What can I do if the treats are too sticky?

If the mixture feels too sticky when spreading, lightly wet your spatula or hands with water to prevent sticking and make spreading easier.