This post may contain affiliate links which won’t change your price but will share some commission.These Cookie Butter Rice Krispie Treats take a simple, basic rice krispie treat to a whole other level with actual chunks of Biscoff cookies and cookie butter mixed into the marshmallow rice krispie base, and a layer of cookie butter glaze over the top!Everybody goes crazy for these amazing Cookie Butter Rice Krispie Treats! A few months ago, I volunteered to make dessert for a youth conference at church. It was sort of a last minute thing, when I realized that nobody had signed up to bring dessert, so I didn’t have a lot of planning time about what to bring, so I just went with a time-tested, tried-and-true favorite of kids and adults alike – Rice Krispie Treats.I mean, what teenager doesn’t love rice krispie treats, right?Except I wanted to do something more than just basic, plain old rice krispie treats. So instead I made a bunch of rice krispie treat variations, including these incredible cookie butter rice krispie treats that I am sharing with you today. It’s the first in a series of what I think I’m going to call Gourmet Rice Krispie Treats that I plan to share here on the blog. At least, as “gourmet” as rice krispie treats get, I guess.
Soft Rice Krispie TreatsWhen I was in high school, our lunch lady made the most epic rice krispie treats ever. They were these super soft, big buttery squares of marshmallows and rice krispie cereal wrapped up in plastic wrap and they were perfection. I probably bought one almost every single day, along with a soft pretzel, and called it lunch. In a time of my life that was generally miserable (seriously, high school was THE WORST) those rice krispie treats were a bright spot that got me through the day. So thank you, anonymous lunch lady, whoever you are!But in the years since high school, I’ve realized that not everybody knows how to make rice krispies super soft like that. Have you ever had a rice krispie treat that is really hard and crunchy and you pretty much have to gnaw at it to break off a piece small enough to eat? Yeah, those are the worst.So here’s the secret to super soft rice krispie treats: use plenty of marshmallows and hold some in reserve to mix in with the rice krispie cereal rather than melting all of them with the butter. The reserve marshmallows don’t melt entirely when they get mixed in and they end up leaving gooey pockets of soft marshmallow in the rice krispie treats, just like the ones I remember from my high school lunch lady. It’s awesome and if you have never tried this technique, prepare to be amazed at how good it makes even the most basic rice krispie treats.
Cookie Butter Rice Krispie TreatsBut let’s be honest, these cookie butter rice krispie treats are anything but basic. That doesn’t mean they aren’t ridiculously easy! It just means we are taking an already pretty near perfect thing like the humble rice krispie treat and elevating it to something drool-worthy and fit for serving dinner guests as a surprising dessert. Or take these to a holiday gathering where you want to impress without looking like you tried too hard.Unless you have ZERO cooking experience, I’m guessing you are already familiar with the basics of making rice krispie treats. These aren’t any more difficult – you are just melting butter in a large pot, then adding the marshmallows and cookie butter and stirring until everything is melted together and combined. Then in goes the rice krispie cereal, some broken up Biscoff cookies, and reserve marshmallows before pouring everything into a large, buttered baking dish. Or use a parchment paper sling so you can easily remove your cookie butter rice krispie treats for easier cutting, which is what I like to do.TIP: If you save the butter wrapper, it’s perfect to gently press the rice krispies into the pan. You don’t want to press too hard and crush the cereal or turn your rice krispie treats into dense little bricks, but a bit of gentle pressing will help your rice krispies stick together in perfect squares when you are cutting them later.Then these already wonderful bars get topped with a super simple glaze made from a little butter and cookie butter that get melted and mixed together, then spread over the top using a spatula. After a quick turn in the fridge just to set the glaze a bit, these are ready for slicing into squares and serving.TIP: If you are wondering how I got the perfectly squared off edges to my rice krispie treats, the secret is that I trim the sides away first since my baking dish has slightly sloped edges, like most baking dishes. The edges make a delicious little chef’s snack and the rest of the rice krispie treats end up picture perfect!Be sure to sign up for the House of Nash Eats emails so you don’t miss future Rice Krispie Treat recipes like this!And if you are looking for even more dessert inspiration, check out these Peanut Butter Blondies or Mississippi Mud Brownies!
- 5 tablespoons butter
- 2/3 cup Biscoff cookie butter
- 2 10 ounce bags miniature marshmallows, divided
- 12 Biscoff cookies, broken up
- 6 cups Rice Krispies
Cookie Butter Glaze
- 2 tablespoons melted butter
- 1/2 cup Biscoff cookie butter
- Butter a 9x13-inch baking dish or line with a parchment paper sling.
- Melt the butter in a large pot over medium heat. Add the cookie butter and all but 2 cups of the marshmallows and stir until both are melted and smooth. Remove from heat.
- Add the Rice Krispies cereal, Biscoff cookies, and remaining 2 cups of marshmallows and stir until combined.
- Gently press into the prepared pan. It helps to use the wrappers from the butter to press down rather than the sticky spoon used to stir the rice krispie treats. Refrigerate for 15-30 minutes to help them set up and cool down.
- Make the cookie butter glaze by combining the two tablespoons of melted butter with the remaining 1/2 cup of cookie butter and stirring until smooth, then spreading evenly over the cooled rice krispie treats with a spatula. Refrigerate for another 15 minutes to help the glaze set a bit.
- Slice into bars and devour!
Amount Per Serving:Calories: 170 Saturated Fat: 4g Cholesterol: 11mg Sodium: 88mg Carbohydrates: 16g Sugar: 6g Protein: 1g