Biscoff Krispie Treats

Ingredients

• For the Krispie Layer
• White Marshmallows (200g)
• Butter (100g)
• Rice Krispies (200g)
• Biscoff Spread - I used smooth (100g)
• For Topping and Decoration
• Milk Chocolate (225g)
• Dark Chocolate (75g)
• White Chocolate (100g)
• Biscoff Spread - I used smooth (300g)
• 8 Biscoff Biscuits

Method

• For the Krispie Layer

1. Line a 9"x9" baking tin.
2. Gently melt the butter, marshmallows, and biscoff spread in a saucepan on a low-medium heat
3. Keep on the heat and stir intermittently until the mixture has formed smooth sticky paste. Be patient, as this will take a few minutes.
4. Remove from heat and stir in the rice krispies until they're evenly covered - work quickly as it'll begin to harden fast!
5. Press down in to the baking tin (use the back of a spoon or a spatula for this as it's really sticky!).

• For Topping and Decoration

1. Melt the milk and dark chocolate together along with 200g of the biscoff spread in a double boiler until smooth
2. Allow to cool for a couple of minutes then pour over the rice krispie mixture and smooth out to form an even surface.
3. In two seperate heat-proof jugs/bowls melt the 100g of white chocolate and remaining 100g of biscoff spread until smooth. Add dollops of both on top of the chocolate/biscoff mix, then swirl with the end of a cake skewer to form a pretty pattern!
4. Chill in the fridge until fully set before cutting in to pieces.

Notes

• - Store your biscoff krispie treats at room temperature where they will last for approx 7 days.
• - More or less chocolate can be added to the topping depending on your desired thickness. If you decrease the amount of chocolate significantly then also decrease the amount of biscoff added, as this softens the topping.