Brown Butter Biscoff Rice Krispy Treats

Ingredients

• 7 tbsp butter (unsalted preferred for browning)
• 7 cup mini marshmallows (for melting)
• 2 cup mini marshmallows (reserved to stir in at the end)
• 1 tsp vanilla
• salt (pinch)
• 0.5 cup cookie butter (plus more for topping and middle layer)
• 8 Biscoff cookies (crushed, plus more for topping)
• 6 cup Rice Krispies
• flaky sea salt (for topping)

Steps

1. 1

   In a large pot over medium heat, melt the 7 tablespoons of butter.

2. 2

   Continue cooking the butter until it becomes golden brown and smells nutty, stirring occasionally; be careful not to let it burn.

3. 3

   Take the pot off the heat and stir in the vanilla and a pinch of salt.

4. 4

   Add 7 cups of mini marshmallows to the pot.

5. 5

   Return the pot to the heat and stir constantly until the marshmallows are completely melted and smooth.

6. 6

   Take the pot off the heat again. Stir in the 6 cups of Rice Krispies, the 8 crushed Biscoff cookies, and 1/2 cup of cookie butter until fully incorporated.

7. 7

   Add the remaining 2 cups of mini marshmallows and stir briefly so they are distributed but not fully melted.

8. 8

   In a greased 8x8 inch pan, add half of the marshmallow mixture and press it down firmly.

9. 9

   Spread a thin layer of additional cookie butter over the pressed mixture.

10. 10

    Add the remaining marshmallow mixture on top of the cookie butter layer and press down to even it out.

11. 11

    Finish by adding flaky sea salt and more crushed Biscoff cookies on top as desired.

Notes

The author suggests these are great for holiday baking. For the best texture, press the mixture firmly into the pan but don't pack it so hard that it becomes tough. The extra 2 cups of marshmallows added at the end provide pockets of soft marshmallow throughout the treats.

Nutrition per serving

• dessert
• snack
• no-bake
• Christmas
• holiday baking
• cookie butter
• Biscoff
• sweet