Biscoff Brown Butter Rice Krispie Treats (adapted from Bakingdom)
12-14 Biscoff (or Speculoos) cookies, chopped coarsely
6 cups crisp rice cereal (like Rice Krispies
6 Tb salted butter
1/4-1/2 tsp salt
16 oz marshmallows
1/2 cup cookie butter (Biscoff or Speculoos)
Lightly grease a 9×13-inch pan and set aside.
Combine the chopped cookies and cereal in a large bowl or measuring cup and set aside.
Melt the butter in a large saucepan over medium heat. Once the butter is melted, continue cooking until the butter solids start to brown and smell toasty. Stir in the marshmallows and salt. (use the 1/2 tsp for more of a salty-sweet contrast, or just 1/4 to bring out the buttery-ness) Stir constantly until the marshmallows are completely melted. Add the cookie butter and stir until just combined. Stir in the cookie/cereal mixture until evenly coated. Press the mixture into the prepared pan. Cool completely before cutting and serving.