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
Not sure why, but I get in such a dilemma when trying to decide what to make for family gatherings. I always fight myself over going tried-n-true or venturing out and trying something new. We had the family over on Easter for a late lunch and when I saw these Oreo Rice Krispie Treats from http://www.chef-in-training.com, I knew the family would love them. I was right…
Oreo Rice Krispie Treats
6 cups Rice Krispies cereal
20 Regular or Golden Oreos, chopped (I made both Regular and Golden Oreos)
6 cups miniature marshmallows
4 tablespoons butter
White chocolate and Wilton Marshmallow Candy Melts, for drizzling (optional)
Butter a 9 X 13 inch pan, or spray with cooking spray (I save up all my butter wrappers in the freezer in a Ziploc bag and use one anytime I need to butter a pan)
In a large bowl, combine Rice Krispies and chopped Oreos.
Chop your Oreos so that some are chunky and some are almost smashed. I took half the Oreos and chopped them and took the other half and put them in a Ziploc bag and beat and smashed them until they were fine crumbs (you could do the same thing with a food processor, but it’s just easier to use the Ziploc and helps relieve any stress at the same time).
In a medium saucepan, combine the butter and marshmallows and heat until melted, stirring constantly.
Pour melted marshmallow mixture over the cereal and Oreos and quickly combine, using a spatula sprayed with non-stick spray (This is key, that is some “sticky stuff”).
Press the combined mixture into your prepared pan and press the mixture in the dish, flattening as needed.
Let cool and then drizzle (optional). I used Wilton Marshmallow Candy Melts on the ones with Regular Oreos and White Chocolate on the ones with Golden Oreos. Much to my surprise, the ones with the Golden Oreos were even a bigger hit than the Regular ones.