Biscoff Scotcheroos

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The irresistible base is made with crispy rice cereal bound together with a sweet mixture of sugar, light corn syrup, and creamy Biscoff spread.

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It's topped with a smooth layer of semi-sweet chocolate and a swirl of Biscoff on top.

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It's a great make ahead treat that are sure to be a hit at potlucks, parties, and family gatherings!

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Place the honey (or light corn syrup) and sugar in a large Dutch oven or large pot over medium heat.

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Stir frequently until the sugar dissolves and the mixture comes to a simmer.

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Remove from heat. Stir in the Biscoff cookie butter and vanilla, mix well.

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Stir in the Rice Krispies until it’s all coated evenly and no pockets of sauce or dry cereal remain.

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Transfer to the prepared pan. Gently press down with a rubber spatula into an even layer.

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Microwave the chocolate and oil in 30 second intervals, stirring inbetween, until melted.

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Spread evenly on top.

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Microwave the Biscoff topping for a few seconds until melty, just a few seconds. Spoon dollops over the chocolate.

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With a toothpick or tip of a butter knife, gently switch the cookie butter in circular motions through the chocolate.

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Refrigerate for 1-2 hours or until set. Garnish with flaky sea salt.

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Allow it to come to room temperature before cutting it into squares and enjoy!

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For full recipe, instructions, helpful tips, nutrition and more swipe up or visit blog!

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