Biscoff Krispie Treats Recipe
Biscoff has been one of my staple non-dairy non-chocolate treats lately (see the bottom of this post). I've been eating it on pancakes, in my Silk frozen yogurt, and in rice krispie treats. Biscoff has always been one of my favorites, but now that my allowed treats have become so limited since I've been nursing, I find myself dipping a spoon in the Biscoff jar more often than I care to admit!
I've had to adjust my taste to almond milk, Golden Oreos, and life without chocolate chips to keep my little one happy. I was pretty thrilled when I realized I didn't have to give up Biscoff too 🙂
It's the little things, right? ????
I discovered how much I love Biscoff in rice krispie treats last year with these Biscoff Candy Corn RKT (omg, SO good, definitely check those out!). This year, I'm taking out the candy corn and adding a layer of creamy Biscoff right through the middle.
These are so simple to make and so delicious. If you're a rice krispie treat lover (and definitely if you're a Biscoff fan), this recipe is a MUST try!
I hope you love these as much as we have 🙂
- 1/4 + 1/2 cup Biscoff
- 10 ounces miniature marshmallows
- 5 cups puffed rice cereal
Prepare an 8x8 baking dish by lining it with parchment paper.
In a large mixing bowl, microwave together 1/4 cup Biscoff and the marshmallows for one minute. Stir, and microwave for an additional 30 seconds if needed to melt the marshmallows.
Stir until smooth.
Use a large rubber spatula to mix in the cereal.
Scrape 1/2 of the mixture into the prepared baking dish and gently press it down to level. Spread 1/2 cup Biscoff over the first layer.
Spread the remaining rice krispies over the Biscoff layer and press gently to level.
Let cool for 30 minutes before cutting and serving (speed set the treats by place in the refrigerator).