We hosted a big neighborhood barbeque and needed a kid friendly, easy dessert to make. What’s easier then rice krispie treats? Of course, it’s hard to resist the urge to glam up such a basic dessert, so the following recipe resulted from my much beloved Joy the Baker cookbook, the jar of biscoff spread sitting in my pantry, and my current browned butter kick. The result is the traditional taste of rice krispie treats with an edge-something kids and adults alike devoured. Enjoy! Feel free to substitute the biscoff spread with peanut butter as the original recipe calls for if you don’t have any biscoff on hand.
Ingredients (adapted from Joy the Baker):
1 stick unsalted butter (113g)
1 (10 ounce) bag marshmallows
½ cup biscoff spread (or peanut butter)
1/4 teaspoon salt
6 cups crispy rice cereal
Grease an 8-inch baking dish and set aside. In a large sauce pan, melt butter over medium heat until it starts to brown. (Remember how to do it from this post?) Add marshmallows, biscoff spread, and salt.Stir continuously with a wooden spoon until smooth.
In separate bowl, measure out the rice cereal. Pour butter mixture over cereal and quickly stir to evenly coat the cereal. Press into pan with wooden spoon. Let cool at least 30 minutes before slicing and serving.