If you’re looking for a quick crunchy dessert that doesn’t use many ingredients then try out these biscoff rice krispie treats. There is no baking involved and these delicious crunchy caramel flavoured treats only contain 145 calories per square.
What I love most about this recipe is how thin and dainty these treats are. When I developed this recipe, that was my aim as I didn’t want thick chunky crispy treats. Because they are thin, they are much easier to eat and much more enjoyable.
This recipe only uses four ingredients and doesn’t require any baking so it is quick and convenient. You can prepare this recipe in less than 10 minutes so it is perfect for those times when you need a quick sweet treat. If you’re a fan of chocolate rice krispie treats then you’ll love these biscoff rice krispie treats.
Ingredients for Biscoff Rice Krispie Treats
For the full list of ingredients and measurements, scroll to the recipe card below.
- Butter – soft room temperature butter.
- Caramelised biscuit spread – I use biscoff smooth spread. It is also known as cookie butter.
- Golden syrup – or corn syrup.
- Rice Krispies – or any puffed rice cereal.
How to Make Biscoff Rice Krispie Treats
Start by lining an 8 x 8 inch square baking tin with parchment paper and setting it aside.
Melt the butter with the Biscoff
Add the butter, caramelised biscuit spread and golden syrup to a large microwavable bowl and melt in the microwave at 15 second increments. Be careful not to heat the mixture. You want it melted but not heated. Give the mixture a stir.
Combine the Rice Krispies with the Biscoff mixture
Add the Rice Krispies to the Biscoff and working quickly, mix well to coat all the rice krispies. You need to work quickly as the mixture is difficult to work with as it becomes firm.
Transfer to a tin
Tip the mixture into the lined tin and use a palette knife to smooth and press the mixture tightly into the tin.
Refrigerate
Place the tin in the fridge or freezer until firm. Around 2 hours in the fridge or 1 hour in the freezer. Once firm, cut into 16 squares.
Recipe Tips
- Once you melt the caramelised biscuit spread, you will need to work quickly as the biscuit spread does begin to solidify very quickly. Have the tin lined and the rice krispies measured out before you melt the spread.
- For this recipe, we are using caramelised biscuit spread which doesn't solidify as well as chocolate so I freeze these treats for then to become extra firm.
Storage
For best results, store in the freezer in an freezer friendly airtight container for up to 2 months. You can serve directly from the freezer. They will be firmer when served from the freezer.
You can also store these biscoff rice krispie squares in an airtight container and refrigerate for up to a week. They will be slightly less firm when served from the fridge.
Nutrition
Nutrition based on 1 serving - Calories: 145kcal | Fat: 9.2g | Saturates: 2.7g | Carbs: 14.7g | Sugar: 7.9g | Fibre: 0.3g | Protein: 0.8g | Salt: 0.19g.
Recipes You May Like!
- Chocolate Cornflake Squares (No Bake)
- Chocolate Popcorn Bars – No Bake
- White Chocolate Fruit Crunch Bars
Biscoff Rice Krispie Squares
Ingredients
- 40g butter
- 300g caramelised biscuit spread or cookie butter I use biscoff or Aldi's own brand.
- 1 tablespoon golden syrup
- 60g rice krispies
Instructions
- Line an 8 x 8 inch square baking tin with parchment paper and set aside.
- To a microwavable bowl, add the butter, caramelised biscuit spread and golden syrup. Melt at 15 second increments until fully melted. Remove immediately and ensure you don’t overheat. You want the mixture melted but not heated.
- Give the mixture a stir then quickly fold in the rice krispies ensuring they are all well coated in the biscuit spread mixture.
- Tip the mixture into the lined tin and use the back of a spoon or a palette knife to press the mixture into the tin. Ensure it is tight and compact. Place the tin in the fridge or freezer until firm. Around 2 hours in the fridge or 1 hour in the freezer. Once firm, cut into 16 squares.
Leave a Reply