It's been over 12 years since I've had a Rice Krispie Treat. When I made the commitment to become a vegetarian, I was surprised to discover how many of my favorite treats contained gelatin, including marshmallows. It's been so long since I've had a Rice Krispie Treat, that I hadn't even really thought about them until Amy at Fearless Homemaker posted this recipe for Biscoff Rice Krispie Treats. It sounded so good that it made me wonder if I could make a vegetarian version with Marshmallow Fluff.
Since it's been such a long time, my memory's tastebuds aren't so sharp, but this was one very tasty treat. It wasn't as difficult to stir as the version with marshmallows (a definite plus) and the treats weren't as sticky, either (another big plus). I wish I'd known to use Fluff years ago! And these treats get two enthusiastic thumbs up from Mr. Eats, who ate the last three in one day...without checking to see if I'd want a last bite. Harumpf.
1/4 cup (1/2 a stick) butter
7.5 ounces Marshmallow Fluff
1/2 cup Biscoff spread (or Trader Joe's Cookie Butter or other Speculoos spread)
5 1/2 cups crisped rice cereal
2-3 tablespoons Biscoff spread (optional, for decoration)
Melt butter in a large saucepan over low heat. Add Marshmallow Fluff and Biscoff spread and heat for about five minutes, stirring constantly to blend completely.
Remove from heat and quickly stir in the cereal until well-coated.
Spoon and press evenly into a buttered/greased 9 x 13" pan. Set aside and allow to cool.
Put additional spread into a microwavable measuring cup and microwave for about 30 seconds. Drizzle over treats to decorate.
When completely cooled, cut into four equal lengthwise rows and six equal rows crosswise.