Did I ever tell you guys about the time I bought a box of Rice Krispie Treats in college and ate them ALL under 12 hours? If you’re stressed and hardly sleep, things like this happen. Just accept it and move on. I ate an entire better than sex cake under 12 hours too. Come to think of it, both events happened in the same semester. World Civ and Bio Chem really got to me, apparently. I think it’s safe to say Rice Krispie Squares are my kryptonite. I love them to pieces and have probably single-handedly kept them in business for years…just like Sonic.
Since I bought a jar of Biscoff spread a month ago, I’ve been waiting for the right idea to pop into my head to use some of it. Have you all seen this stuff? It’s next to the peanut butter, honey and nutella at the grocery store with a red lid. It took me a while to track it down, actually. But once I got it and had the idea for this recipe, the stars aligned and the biscoff rice krispie treat was born.
These are THE PERFECT afternoon/after school/recess/kid friendly snack. They’re light, airy, chewy, crunchy and ridiculously easy to make with a hint of that yummy biscoff cookie goodness.
And, I’m happy to report that this small pan lasted us 4 days. So, I’m not a *total* pig anymore…just fyi 🙂
Here’s how you make them:
Once the biscoff spread is melted into the marshmallows and butter, stir in your rice krispies. It may seem to harden up quickly and turn into one huge ball of krispie goodness, so don’t be afraid to push the mixture apart to make sure everything gets coated evenly with marshmallows.
Anyways, hope you like this one, guys! 🙂 Have a great Wednesday!
Biscoff Rice Krispie Treats
Yield: 9 squares
- 2 tablespoons butter
- 2 cups mini marshmallows
- 1/4 cup biscoff spread
- 2 3/4 cups crispy rice cereal
- In a large pot, melt butter and marshmallows together until smooth. Take off heat and stir in biscoff spread. Pour in cereal and stir until cereal is sticky and every grain is coated. You may have to stir a little more than when making plain rice krispie treats. Pour into a greased 8x8 dish, press down to even the top and cool to room temperature. Cut into 9 even squares and serve.