Chocolate Chip Biscoff Rice Krispies Treats Recipe

  • One of our favorite portable summer treats are crunchy, sticky Rice Krispies bars. They are full of flavor, and my whole family loves them. I’ve been making Rice Krispies treats since what feels like the beginning of time, and over the years I’ve flavored them this way and that. Sometimes I like to add peanut butter, other times chocolate, sometimes both. Since Biscoff spread—the spicy speculoos cookie butter—became popular I’ve started using that in our treats. It gives the Rice Krispies a delightful warm, spicy kick that is a welcome change from the classic flavor. I also add mini chocolate chips for a little something extra. The kids never complain about that!


    Here is how you can make these terrific treats for your next summer gathering. When you’re on the go, wrap up them in aluminum foil and you’re all set!

    Chocolate Chip Biscoff Rice Krispie Treats

    Biscoff cookie spread takes those plain ol' treats over the top. These are perfect for your next picnic!

    Servings: 9 x 13 pan


    • unsalted butter: 3 tablespoons
    • large marshmallows: 1 bag
    • Biscoff spread: 1 cup
    • Rice Krispies: 6 cups
    • mini semisweet chocolate chips: 1 cup


    Step 1: Spray a 9 x 13 serving dish with cooking oil and set aside.

    Step 2: In a large saucepan melt the butter and marshmallows over medium heat until smooth. Then stir in the Biscoff spread until smooth. Working quickly, stir in the Rice Krispies until they are evenly incorporated. Then, stir in ¾ cup of the chocolate chips. Add the chocolate chips while you are stirring so they are evenly added to the mixture. They will melt a little with the heat and spread a little into the treats, which is totally fine.

    Step 3: Press the mixture into the oil pan and make sure the top is evenly patted down. Sprinkle the rest of the chocolate chips on top and lightly press them down into the treats so they stick securely. Cover it with plastic wrap and refrigerate until it is cooled and solid, about two hours. Once cooled, cut the bars with a very sharp knife and serve.

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