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5.0 from 6 votes

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!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 25 mins
Servings: 24 bars
Calories: 228 kcal
Course: Dessert
Cuisine: American

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)

Instructions

    Cup of Yum
  1. 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 :)
  2. Line a 9x13 baking pan with parchment paper.
  3. 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. 
  4. Remove from heat. Stir in the Biscoff cookie butter and vanilla, mix well.
  5. Stir in the Rice Krispies until it’s all coated evenly and no pockets of sauce or dry cereal remain. 
  6. Transfer to the prepared pan. Gently press down with a rubber spatula into an even layer.
  7. 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. Spread evenly on top.
  9. 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. 
  10. 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

Serving 1bar Calories 228kcal (11%) Carbohydrates 34g (11%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 4g (20%) Polyunsaturated Fat 0.2g Monounsaturated Fat 1g 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

% 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.