My 18 year old son calls me “The Biscoff Queen”. I suppose I have gotten a little carried away lately with the Biscoff recipes, but I just can’t seem to help myself… I’m lovin this stuff! I’m really reeling it in this time though, so only one more Biscoff post after this one. Scouts Honor!
I’ve always loved traditional Rice Krispie treats, but this recipe is a little more decadent than your average marshmallow-laden Rice Krispie Treat.
The combination of Biscoff Spread, corn syrup, and sugar transform an ordinary box of Rice Krispies into something very special. Once heated, they make a very gooey substance that binds the Rice Krispies perfectly. After cooling, the Biscoff Rice Krispie Bars firm up very nicely and cut beautifully into nice even squares. Thick and chewy with that gingery, graham cracker-like flavor that is uniquely Biscoff.
This recipe only has 4 ingredients and could not be easier. On the stove top, in a small sauce pan, heat corn syrup and sugar over low heat until it is well combined and the sugar has dissolved.
Remove from the heat and stir in your Biscoff Spread carefully (it’s hot!) until well combined.
Combine Biscoff mixture with the Rice Krispies and gently toss and mix until well combined and the cereal is completely coated.
Then very gently press into a 9 X 13 inch pan that has been greased or sprayed. I freeze my butter wrappers and use them for greasing my pans. Anytime I make bars, I also line my pan with foil, bringing it over the edge, for easier bar removal and cutting.
Allow bars to cool and then lift them out with the foil and cut into squares. This recipe made 24 bars, but the yield could be more or less, just depending on how big you cut your squares.
Biscoff Rice Krispie Bars
1 cup sugar
1 cup light corn syrup
1 cup Biscoff Spread
6 cups Rice Krispies cereal
Put Rice Krispies in a very large bowl and set aside. In a small to medium sauce pan, combine sugar and corn syrup and cook over low heat until sugar is completely dissolved. Remove from the heat and stir in Biscoff Spread until well combined. Pour Biscoff mixture over the Rice Krispies and toss and mix together until the cereal is completely coated. With buttered hands, spread and gently press mixture into a well-greased (foil-lined) 9 X 13 inch pan. Allow mixture to cool and then remove foil from pan and cut into squares. Store in an air-tight container at room temperature for 3-5 days.
See how thick and chewy they are…
I love traditional Rice Krispie Treats with marshmallows, don’t get me wrong, but when you want something extra special, try these bars… They aren’t quite as healthy as the ones made with marshmallows, but man are they lip-smacking good!
Happy Memorial Day Everyone!! Thanks to those who have made the ultimate sacrifice and those who continue to serve and protect our great country every day. Freedom isn’t FREE.
- Biscoff Snickerdoodles
- Biscoff Glazed Popcorn (Microwave)
- Oatmeal Biscoff Cinnamon Chip Cookies
- Biscoff No-Bake Cookies
Follow my blog with Bloglovin OK, I know I promised that my Oatmeal Biscoff Cinnamon Chip Cookies would be my last post about Biscoff Spread for a while, but that was before I started thinking about some of my favorite popcorn recipes, and it struck me how great Biscoff Spread would be in my Peanut Butter glazed popcorn recipe. Yes, I know, I’ve got Biscoff on the brain. I’ve yet to find a recipe with peanut butter, where Biscoff cannot be successfully substituted for the peanut butter.
This popcorn has that warm, spice-like flavor that is uniquely Biscoff. Believe me, you need some of this!
My apologies for the sub-standard (in process) photos. I got a hankering to make this at 9:00pm when there was no good lighting. Sometimes you just have to cook, and can’t wait.
This time I’ve made things even easier for you, by making it in the microwave instead of on the stove top. You can literally be eating this popcorn in about 45 minutes.
For the sake of my waistline, I’ve halved the recipe, but it can very easily be doubled for a crowd.
It’s as simple as popping your popcorn, anyway you want to pop it. Hot-Air popper, microwave bags of popcorn or the old fashioned way in a pot on the stove, all work for this recipe.
After your popcorn is ready, make sure it’s in a very large bowl. You’re going to be pouring a very hot, gooey substance over the popcorn and tossing and mixing until it’s all coated, so a BIG BOWL is key, to keep the very hot, gooey stuff in the bowl where it belongs.
Put all your ingredients for the glaze, except the vanilla, in a very large glass bowl. One with a handle is very helpful, but any large microwaveable bowl will do. Microwave for one minute to melt the butter and give a stir to combine all ingredients.
Place in a large baking pan that has been sprayed with non-stick spray (for even less clean up, you can line the pan with foil if you like) and bake in a 250°F oven for 20-30 minutes, stirring after every 10 minutes.
Spread the popcorn in a single layer evenly out onto waxed paper, parchment paper, or foil, and allow to cool for about 15-20 minutes. The glazed popcorn will harden as it cools. The oven does a very nice job of crisping up the popcorn and baking on the glaze for a crispy crunch. This Biscoff Glazed Popcorn makes a great movie-night treat!
Biscoff Glazed Popcorn
Yield: 6 cups
- 6 tablespoons un-popped popcorn kernels or 1/2 bag of microwaveable popcorn (natural, un-buttered works best here)
- 1/2 cup Biscoff Spread
- 1/2 cup light corn syrup
- 1 and 1/2 tablespoons butter
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- Preheat oven to 250°F.
- Spray a large baking pan with non-stick cooking spray.
- Pop your popcorn and place in a very large bowl.
- Combine Biscoff Spread, corn syrup, butter, and salt in a large microwaveable bowl and microwave for 1 minute on full power to melt the butter.
- Give it a stir to combine all the ingredients and then put back in the microwave on full power for 2 more minutes. After 2 minutes, the mixture will be boiling and bubbly.
- Remove from the microwave and stir in the vanilla to combine.
- Pour warm mixture over popcorn, stirring and tossing very gently to combine.
- When all kernels are evenly coated, turn out onto your sprayed baking pan and arrange into an even layer.
- Bake for 20-30 minutes, stirring every 10 minutes. (I baked mine for 25 minutes)
- Remove from the oven and spread out in an even single layer on waxed paper, parchment paper, or foil, to cool for 15-20 minutes. When cool, store in an airtight container or zip-loc bag, for up to one week.