Cookie Butter Rice Krispie Treats

Why You’ll Love This Recipe

I love how the cookie butter adds depth and flavor without any extra effort. It blends beautifully with the melted marshmallows, giving the bars a smooth, spiced richness that’s both sweet and slightly salty. Whether I’m making them for a party, a treat for myself, or something quick to share, they always get rave reviews.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 tablespoons unsalted butter
1 bag (10 oz) mini marshmallows
1/2 cup creamy cookie butter (like Biscoff or Speculoos)
6 cups Rice Krispies cereal
Pinch of salt
Optional: extra melted cookie butter for drizzling

Directions

Melt the Base
I start by melting the butter in a large pot over low heat. Once it’s melted, I stir in the marshmallows and continue stirring until they’re fully melted and smooth. Then I add the cookie butter and mix until everything is creamy and combined.

Add the Cereal
I remove the pot from heat and quickly stir in the Rice Krispies cereal and a pinch of salt, folding until the cereal is evenly coated in the marshmallow-cookie butter mixture.

Press Into a Pan
I transfer the mixture into a greased or parchment-lined 9×13-inch pan and gently press it down with a spatula or greased hands. I don’t press too hard—I want the bars to stay soft and chewy.

Cool and Slice
I let the treats cool at room temperature for about 30 minutes before cutting them into squares. If I’m feeling extra indulgent, I drizzle melted cookie butter over the top before cutting.

Servings And Timing

This recipe makes about 12 bars.
Prep time: 10 minutes
Cooling time: 30 minutes
Total time: approximately 40 minutes

Variations

Sometimes I mix in crushed Biscoff cookies or white chocolate chips for extra texture. I’ve also made these with cocoa-flavored Rice Krispies for a chocolatey twist. For a festive version, I top them with sprinkles or crushed gingersnaps.

Storage/Reheating

I store them in an airtight container at room temperature for up to 3 days. To keep them extra soft, I place a slice of bread in the container. I don’t refrigerate these—they can get too firm. Reheating isn’t necessary, but if I want a gooey bite, I microwave a square for 5–10 seconds.

FAQs

What Is Cookie Butter?

Cookie butter is a creamy spread made from ground spiced cookies like Biscoff. It has a sweet, caramelized, slightly spiced flavor that works perfectly in desserts.

Can I Use Crunchy Cookie Butter?

Yes. I’ve used crunchy cookie butter before, and it adds a nice texture and little cookie bits to the bars.

Can I Make These Vegan?

I can use vegan marshmallows and a plant-based butter substitute. I just check that the cookie butter brand I’m using is dairy-free.

How Do I Keep The Bars Soft?

I avoid overcooking the marshmallow mixture and don’t press the treats too firmly into the pan. Storing them in a sealed container with a slice of bread also helps.

Can I Freeze These?

I don’t usually freeze them because they’re best fresh, but if I do, I wrap individual bars tightly and thaw at room temperature before serving.

Conclusion

Cookie Butter Rice Krispie Treats are a cozy, delicious twist on a classic favorite. They’re quick to make, packed with warm spiced flavor, and guaranteed to disappear fast. Whether I’m making a batch for a crowd or just treating myself, these bars always hit that sweet spot between nostalgic and next-level.