These Brown Butter Biscoff Rice Krispie Treats take the classic no-bake favorite to a whole new level with rich brown butter, creamy Biscoff cookie butter, crunchy Biscoff cookie pieces, and a touch of sea salt. The result is a gooey, caramel-spiced, irresistible treat that is guaranteed to impress.
Why You’ll Love This Recipe
These Rice Krispie treats are far from ordinary. Browning the butter brings out deep, nutty notes that perfectly complement the warm, spiced flavor of Biscoff cookie butter. Extra marshmallows ensure the bars stay delightfully soft and gooey, while chopped Biscoff cookies add crunch in every bite. They come together in minutes, require no baking, and are ideal for sharing at parties, picnics, or after-school snacking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup unsalted butter, cut into tablespoon pieces
16 ounces mini marshmallows
2 cups mini marshmallows (separate from the 16 ounces above)
1/2 cup Biscoff cookie butter
1/2 teaspoon pure vanilla extract
1/2 teaspoon sea salt
8 cups crispy rice cereal
2 cups chopped Biscoff cookies
Flaky sea salt for sprinkling on top (optional)
Directions
Grease a 9×9-inch pan for extra-thick treats or a 9×13-inch pan for standard thickness. You may also line the pan with parchment paper for easy removal.
In a large pot, melt the butter over medium heat. Continue cooking, stirring often, until it foams, turns golden, and develops a nutty aroma. Browning takes about 5 minutes.
Add the 16 ounces of mini marshmallows to the browned butter and stir until completely melted. Avoid overcooking, as this can make the treats firm instead of soft.
Remove the pot from heat. Stir in the Biscoff cookie butter, vanilla extract, and sea salt until fully combined.
Add the crispy rice cereal and chopped Biscoff cookies. Gently fold until everything is evenly coated.
Stir in the remaining 2 cups of mini marshmallows for extra gooey pockets throughout.
Transfer the mixture to the prepared pan. Lightly press it into place using a greased spatula or greased hands—do not press too firmly to keep the bars soft.
Sprinkle flaky sea salt on top, if desired, and let the treats set for about 1 hour before cutting into squares.
Servings and timing
This recipe yields approximately 12 servings.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Setting time: about 1 hour
Variations
Chocolate drizzle: Add melted milk or dark chocolate drizzled over the top.
Extra cookie crunch: Fold in an additional 1/2 cup of chopped Biscoff cookies for more texture.
Spiced twist: Add 1/2 teaspoon cinnamon to enhance the warm Biscoff flavor.
White chocolate version: Mix in 1/2 cup white chocolate chips before pressing into the pan.
Nut-free speculoos blend: Use a blend of vanilla wafer cookies instead of Biscoff for a milder flavor.
Storage/Reheating
Store the bars in an airtight container at room temperature for up to 3 days. If storing in layers, place parchment paper between them to prevent sticking. These treats do not require refrigeration and should not be microwaved; they are best enjoyed at room temperature.
FAQs
What does brown butter add to the recipe?
Brown butter adds a deep, nutty, caramel-like flavor that enhances the sweetness and warmth of the Biscoff.
Can I use regular marshmallows instead of mini?
Mini marshmallows melt more evenly, but regular marshmallows can work if chopped into smaller pieces.
Is Biscoff cookie butter the same as cookie spread?
Yes, Biscoff cookie butter is a cookie spread made from ground Biscoff cookies.
Can I make these treats ahead of time?
Yes, they can be made up to 24 hours in advance for best texture.
Why are my Rice Krispie treats hard?
Overcooking the marshmallows or pressing the mixture too firmly into the pan can make them hard.
Can I freeze these treats?
Freezing is not recommended because the texture becomes firm and less enjoyable.
Can I use a different cereal?
Yes, but the texture and flavor will change. Crispy rice cereal delivers the classic result.
How do I cut clean squares?
Let the treats set fully and use a sharp knife lightly coated with nonstick spray.
Can I reduce the sweetness?
You can reduce the marshmallows slightly, but the texture may be less gooey.
Can I add mix-ins?
Yes—try chopped chocolate, caramel chips, or a swirl of additional cookie butter.
Conclusion
These Brown Butter Biscoff Rice Krispie Treats elevate a nostalgic classic with rich brown butter, creamy cookie butter, and crunchy Biscoff cookies. They’re quick to prepare, incredibly flavorful, and guaranteed to become a new favorite for gatherings or sweet cravings. Enjoy every gooey, irresistible bite!
These Brown Butter Biscoff Rice Krispie Treats are an elevated twist on the classic no-bake treat, combining nutty brown butter, creamy Biscoff cookie butter, crunchy cookie pieces, and gooey marshmallows for a rich, spiced flavor.
Ingredients
1/2 cup unsalted butter, cut into tablespoon pieces
16 ounces mini marshmallows
2 cups mini marshmallows (separate from the 16 ounces above)
1/2 cup Biscoff cookie butter
1/2 teaspoon pure vanilla extract
1/2 teaspoon sea salt
8 cups crispy rice cereal
2 cups chopped Biscoff cookies
Flaky sea salt for sprinkling on top (optional)
Instructions
Grease a 9×9-inch pan for extra-thick treats or a 9×13-inch pan for standard thickness. You may also line the pan with parchment paper for easy removal.
In a large pot, melt the butter over medium heat. Continue cooking, stirring often, until it foams, turns golden, and develops a nutty aroma. This takes about 5 minutes.
Add the 16 ounces of mini marshmallows to the browned butter and stir until completely melted. Avoid overcooking.
Remove the pot from heat. Stir in the Biscoff cookie butter, vanilla extract, and sea salt until fully combined.
Add the crispy rice cereal and chopped Biscoff cookies. Gently fold until evenly coated.
Stir in the remaining 2 cups of mini marshmallows for extra gooey pockets throughout.
Transfer the mixture to the prepared pan. Lightly press it into place using a greased spatula or greased hands—do not press too firmly.
Sprinkle flaky sea salt on top, if desired, and let the treats set for about 1 hour before cutting into squares.
Notes
Do not overcook the marshmallows to keep the treats soft.
Use parchment paper for easy removal from the pan.
Let the bars cool completely before slicing for clean squares.
Store at room temperature in an airtight container for up to 3 days.
