Featured Recipe

Biscoff Scotcheroos Remix

Name: Biscoff Scotcheroos Remix
Prep time: 12 min
Cook time: 16 min
Total time: 1 h 28 min
Yield: 24 bars
Ingredients: 1 cup honey (substitute light molasses for richer flavor); 1 cup brown sugar (swap with coconut sugar for subtle caramel); 1 cup Biscoff cookie butter (add 2 tbsp cinnamon for twist); 1 tsp vanilla extract; 6 cups Rice Krispies cereal; 5 oz dark chocolate (minimum 60% cacao); 1 tbsp coconut oil (instead of vegetable oil); 1/2 cup Biscoff cookie spread (extra for swirling); flaky sea salt for garnish

By Kate

Created on 19 January 2026

Crunchy bars blending crispy rice cereal with a sticky honey-caramel base, layered with melty chocolate and Biscoff spreads. Swirls of spiced cookie butter punctuate the top. Uses molasses for deeper notes and coconut oil for richness. Chill solidifies layers, flaky salt cuts sweetness. Fast-moving process once sauce heats. Adapt quantities, swap sugars or fats to avoid crystallization or tough texture. Watch melting points closely when warming chocolate or spreads. Practical tips for pressing bars, avoiding dry spots, and slicing once set but not too cold. Textural contrast and aroma cues key for timing and doneness.

Prep: 12 min

Cook: 16 min

Total: 1h 28min

Serves: 24 bars

dessert bars Biscoff chocolate

Introduction

Sticky, sweet, crunchy layers. Biscoff adds spice, depth, complexity you don’t get from plain peanut butter. Honey and brown sugar fuse into caramel notes with nuance thanks to molasses swap. Coconut oil lends richness to chocolate topping, melts more gently than veg oil. Textural interplay between gooey caramel-coated cereal and firm, glossy chocolate matters—don’t rush pressing or chilling steps. Salt pops flavors amid sugary layers. Work fast with hot syrup and warm cookie butter or risk clumpy, dry mess. Watch and listen for bubbling textures and melting cues. These bars demand respect but pay off. Variations to consider if pantry limited or add crunch with nuts or toasty grains. Remember, temperature and timing trump timers—feel, smell, sight your way through key steps.

Ingredients

1 cup honey (substitute light molasses for richer flavor)

1 cup brown sugar (swap with coconut sugar for subtle caramel)

1 cup Biscoff cookie butter (add 2 tbsp cinnamon for twist)

1 tsp vanilla extract

6 cups Rice Krispies cereal

5 oz dark chocolate (minimum 60% cacao)

1 tbsp coconut oil (instead of vegetable oil)

1/2 cup Biscoff cookie spread (extra for swirling)

flaky sea salt for garnish

About the ingredients

Honey or substitute molasses pulls in deep rich tones. Brown sugar can switch to coconut sugar for different sugar profiles and slight earthiness. Cookie butter spiced with cinnamon adds warmth instead of vanilla if desired. Rice Krispies give light crisp crunch; puffed quinoa or toasted oats add nuttier textures if available. Coconut oil melts smoothly, avoids graininess sometimes found with veg oil. Dark chocolate above 60% cacao balances sweetness and cuts through sugar overload. Flaky sea salt indispensable for contrast. Press bars firmly but not smashed for best bite. Store bars airtight to keep crispness despite syrupy base.

Method

Prep first. Measure and line 9x13 pan with parchment paper. No skipping—pan size matters for thickness.

Heat honey and brown sugar in a large heavy-bottomed pot on medium. Watch carefully. Stir constantly as sugar dissolves, then when mixture begins to simmer, bubbles will look glossy and threaten to climb sides.

Remove pot from heat. Avoid sizzling or boiling too long—burnt sugar ruins taste and texture.

Immediately stir in cookie butter plus vanilla. The mixture should loosen and become a glossy caramel with specks of Biscoff sand present. Resist stirring too vigorously or mixture cools and thickens prematurely.

Fold in Rice Krispies cereal quickly and evenly. Use slow gentle folding to coat crisps without crushing.

Transfer cereal mix fast into lined pan. Use a rubber spatula to press evenly and firmly but don’t smash or you lose crispness. A gentle but decisive pat down works best.

Set pan aside to start firming up but don’t refrigerate yet. Now work on chocolate layer.

In a microwave-safe bowl, combine chocolate chunks and coconut oil. Melt in 20 to 25 seconds bursts, stirring well each time. Chocolate should be shiny, silky and free of lumps. Overheating dulls the gloss and diminishes texture.

Spread melted chocolate evenly over semifirm base. You’ll feel the difference between sticky cereal and slick chocolate—gentle spreading ensures even coverage without disturbing the layer beneath.

Heat Biscoff spread separately in short 5-second bursts—should soften but not runny, just pliable. Spoon dollops randomly atop chocolate.

Using a toothpick or butter knife tip, swirl cookie butter through chocolate with slow circular motions, creating marbled patterns. Avoid overmixing or you’ll lose defined pockets of flavor.

Sprinkle flaky sea salt generously. Salt is key to tame sweetness and highlight caramel notes.

Place in fridge to chill for about 1 to 2 hours, or until chocolate layer sets solid but bars still yield slightly to pressure when touched.

Allow bars to come to room temperature lightly before slicing into squares. Too cold? Chocolate cracks sharply. Too warm? Bars stick and get messy.

Store in airtight container at room temp for up to 4 days or fridge for longer. Let bars sit before serving if refrigerated.

Troubleshooting: If mixture starts hardening too fast, warm pot briefly over low heat to loosen. If chocolate seizes, add small amount of oil or cream and stir briskly.

If bars crumble on cutting, press base firmer next time or reduce cereal amount slightly.

Variations: Swap Rice Krispies with puffed quinoa or toasted oats for nutty depth. Stir in chopped nuts or drizzle with peanut butter for crunch and complexity.

Timing tips: Bubbles in syrup become large and glossy when ready to remove. Mixture thickens noticeably upon adding cookie butter. Chocolate sheen signals proper melting. Swirls should hold shape initially.

Technique Tips

Keep pot medium heat steady—too high burns sugar; too low slows dissolve. Watch syrup bubbling closely; bubbles getting large and glossy signal simmer point. Remove immediately, swirl in Biscoff to loosen caramel, but don’t overmix or sauce cools and thickens prematurely, leading to uneven coating. Fold cereal carefully to prevent sogginess. Press bars evenly but gently. Microwave melts chocolate in short bursts—overheating dulls shine, affects mouthfeel. Swirl cookie butter after warming briefly—too hot means blending in, no swirl definition. Salt garnish applied while spread still soft locks in flavor contrast. Chill at least one hour but remove bars to soften before cutting for clean squares. Sticky fingers expected; wax paper and sharp knife help. Timing cues reliant on tactile feel and visual sheen save from guesswork.

Chef's Notes

💡 Prep your pan—line it well or risk sticking. No parchment? Use non-stick spray. Pay attention to quantity; too much cereal and bars crumble.
💡 Keep an eye on your sugar—medium heat only. Watch for glossy bubbles before adding butter. Burnt sugar? No recovery. Smell the change.
💡 Fold Rice Krispies gently into the caramel mix. Over-mixing leads to mushy texture and gaps. Quick or careful—balance is key.
💡 Timing matters with chocolate. Microwave in short bursts. After melting, texture should be shiny and soft. If it clumps? Add oil to smooth.
💡 Swirling cookie butter? Warm it up first, just enough. Too hot? It blends and loses distinct flavor pockets. Aim for marbled effect.