Ingredients
- Unsalted butter (4 tablespoons)
- Mini marshmallows (10 ounces)
- Smooth Biscoff cookie butter (1/2 cup, plus 1/4 cup for drizzling)
- Crisp rice cereal (6 cups)
- Crushed Biscoff cookies (1/2 cup)
- vanilla powder (1/2 teaspoon)
- Pinch of salt
Instructions
- Step 1: Prepare a 9×13 inch baking pan by lining it with parchment paper and lightly greasing the paper with butter or nonstick cooking spray; set aside.
- Step 2: In a large saucepan or stockpot, melt the 4 tablespoons of butter over medium-low heat. Once melted, add the mini marshmallows and the pinch of salt, stirring constantly until the mixture is smooth and completely melted.
- Step 3: Remove the saucepan from the heat. Quickly stir in the 1/2 cup of Biscoff cookie butter and the vanilla bean paste until fully combined and the mixture is uniformly caramelized and colored.
- Step 4: Gently fold in the 6 cups of crisp rice cereal and the crushed Biscoff cookies until the cereal is evenly coated with the marshmallow mixture. Do not overmix.
- Step 5: Transfer the mixture immediately to the prepared pan. Using a piece of greased parchment paper or a lightly oiled spatula, press the mixture evenly into the pan; do not compact the treats too tightly.
- Step 6: In a small microwave-safe bowl, microwave the remaining 1/4 cup of Biscoff cookie butter for 15-20 seconds until runny. Drizzle the melted Biscoff topping over the treats. Allow the treats to cool and set completely (about 1-2 hours) before slicing and serving.
Notes
- Store the cooled treats in an airtight container at room temperature for up to three days; refrigeration is not recommended as it can make the treats hard and stale.
- If the treats become overly firm after a day, microwave individual squares for 5-8 seconds to slightly soften the marshmallow binder without melting the entire structure.
- For a decadent presentation, serve squares alongside a scoop of vanilla bean ice cream or a drizzle of warm caramel sauce to complement the spiced Biscoff notes.
- To guarantee a chewy, non-rock-hard texture, ensure you remove the saucepan from the heat before stirring in the cookie butter and avoid over-compacting the mixture when pressing it into the prepared pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American