Biscoff Scotcheroos

My Biscoff Scotcheroos are an easy, quick, no bake recipe to try. The irresistible base is made with crispy rice cereal bound together with a sweet mixture of sugar, light corn syrup, and creamy Biscoff spread. It's topped with a smooth layer of semi-sweet chocolate and a swirl of Biscoff on top. It's a great make ahead treat that are sure to be a hit at potlucks, parties, and family gatherings!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 15

Chill time 1

Total Time 1 25

Servings bars

Calories 228kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

3/4 cup light corn syrup or honey may be used
3/4 cup granulated sugar
1 1/2 cups creamy Biscoff cookie butter spread cover & microwave for ~20-30 seconds so it's drippy.
1 Tbsp. vanilla extract
6 cups Rice Krispie Cereal
8 oz. semi-sweet chocolate bar such as Ghirardelli
1 tsp. vegetable oil
1-2 Tbsp. Biscoff spread for the topping
flaky sea salt for topping
1/4 cup *butterscotch chips (optional)

US Customary - Metric

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Instructions

Note: it’s best to have everything measured and ready to go when you begin this recipe. Once you start, things move fairly fast so you’ll want to be prepared :)
Line a 9x13 baking pan with parchment paper.
Place the honey (or light corn syrup) and sugar in a large Dutch oven or large pot over medium heat. Stir frequently until the sugar dissolves and the mixture comes to a simmer.
3/4 cup light corn syrup, 3/4 cup granulated sugar
Remove from heat. Stir in the Biscoff cookie butter and vanilla, mix well.
1 1/2 cups creamy Biscoff cookie butter spread, 1 Tbsp. vanilla extract
Stir in the Rice Krispies until it’s all coated evenly and no pockets of sauce or dry cereal remain.
6 cups Rice Krispie Cereal
Transfer to the prepared pan. Gently press down with a rubber spatula into an even layer.
Microwave the chocolate and oil in 30 second intervals, stirring inbetween, until melted. It took a total of 1 ½ minutes for mine to get smooth and melty.
8 oz. semi-sweet chocolate bar, 1 tsp. vegetable oil
Spread evenly on top.
Microwave the Biscoff topping for a few seconds until melty, just a few seconds. Spoon dollops over the chocolate, and with a toothpick or tip of a butter knife, gently switch the cookie butter in circular motions through the chocolate.
1-2 Tbsp. Biscoff spread for the topping
Refrigerate for 1-2 hours or until set. Garnish with flaky sea salt. Allow it to come to room temperature before cutting it into squares and enjoy!
flaky sea salt for topping

Video

Notes

*Butterscotch chips: You can melt butterscotch chips with the chocolate to create the distinctive scotcheroo flavor. I did not do this in my recipe testing, but if you're looking for that classic scotcheroo flavor you might like doing this.

Storage:

Store the bars in an airtight container at room temperature for up to 5-7 days, or in the refrigerator for a firmer texture for up to 2 weeks. Freeze scotcheroos for up to 3 months.

When keeping in the refrigerator, allow to come to room temperature before cutting and enjoying.

*Note: if swirling the Biscoff spread on top and storing in the fridge, the color of the Biscoff spread will lighten in color, but will return to normal color at room temperature.

Nutrition