Biscoff Scotcheroos
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5
4 reviews
Excellent
Biscoff Scotcheroos
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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!
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Ingredients
- 3/4 cup light corn syrup or honey may be used
- 3/4 cup granulated sugar
- 1 1/2 cups Biscoff cookie butter spread cover & microwave for ~20-30 seconds so it's drippy, creamy
- 1 Tbsp. vanilla extract
- 6 cups rice krispie cereal
- 8 oz. semi-sweet chocolate such as Ghirardelli, bar form
- 1 tsp. vegetable oil
- 1-2 Tbsp. Biscoff spread for the topping
- sea salt flaky, for topping
- 1/4 cup butterscotch chips optional
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.
- Remove from heat. Stir in the Biscoff cookie butter and vanilla, mix well.
- Stir in the Rice Krispies until it’s all coated evenly and no pockets of sauce or dry cereal remain.
- 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.
- 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.
- 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!
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 Information
Show Details
Serving
1bar
Calories
228kcal
(11%)
Carbohydrates
34g
(11%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin C
4mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 24bars
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 228kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin C | 4mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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