When I want a low maintenance snack, my thoughts always turn to Rice Krispies treats first. They’re so easy to throw together, and pretty much universally loved. I considered a ton of possible flavor combos, but the 4 jars of Biscoff spread in my pantry pretty much dictated the direction this recipe would take. Not only did I include Biscoff in the treats, but I added some crushed up salty pretzels to help balance all the sweetness. You could totally stop there and have a great dessert, but of course I didn’t. I melted some chocolate chips and more Biscoff to spread over the top. It makes the treats extra decadent but oh so good. The Biscoff flavor really shines through, and that’s always a good thing in my book!
By Tracey
Biscoff-Pretzel Rice Krispie Treats
adapted from Cookies and Cups
(Note: I don’t see any reason why you couldn’t double the recipe and use a 13×9-inch pan instead if you need to serve a crowd.)
Ingredients:
- 2 tablespoons unsalted butter
- 1/2 of 10.5 oz bag mini marshmallows
- 1/2 cup Biscoff spread
- 2 cups Rice Krispies cereal
- 1 cup crushed pretzels
- Topping
- 1/2 cup Biscoff spread
- 1 cup semisweet chocolate chips
Directions:
Spray an 8×8-inch baking pan with nonstick cooking spray and set aside.
Add the butter to a medium saucepan and set over medium-low heat. Melt the butter completely, then add the marshmallows. Cook, stirring occasionally, until the marshmallows are completely melted. Reduce the heat to low and add the Biscoff spread, stirring until it is completely melted and smooth. Remove the pan from the heat, and working quickly, mix in the Rice Krispies cereal and the crushed pretzels until they are evenly coated and distributed.
Transfer the mixture to the prepared pan and press into an even layer. Set aside while you make the topping. Add the Biscoff spread and chocolate chips to a medium saucepan (the one you were just using is fine, I didn’t even wash mine). Set over low heat and stir occasionally until the mixture is melted and completely smooth.
Pour the topping over the treats and tilt/shake the pan to spread into an even layer. Allow the topping to set completely before cutting into squares and serving (I popped my treats in the fridge to speed the process up a bit). Store in an airtight container – I stored mine in the fridge because it was really humid here, and then just took them out a few minutes before serving.
Makes 16 treats.
