Tuesday, March 13, 2012
Biscoff Cinnamon Toast Crunch Treats
Remember when I made those Biscoff White Chocolate Cinnamon Toast Crunch Cups? Well, it made me realize just how well Biscoff and Cinnamon Toast Crunch go together. The sweet spiciness from both complements each other very nicely. So, that got me thinking. It's time to combine them once again. This time, taking a twist on the old Rice Krispie Treat to make Biscoff Cinnamon Toast Crunch Treats.
One thing to note is that the Biscoff is on the thick side, so when you add it to the marshmallow mixture, it won't melt right away. But, put a little muscle into it and keep stirring and soon enough it'll incorporate itself in.
The other thing I found was that the taste wasn't as strong as I would have liked, initially. So, to fix that, I decided to sprinkle the treats with some spiced sugar. I used a little cinnamon, nutmeg, and cloves to go with the flavor of the Biscoff. This perked things up right away.
Finally, the white chocolate on top is an absolute must. Yes, it does make the treats look prettier, but that's not the main reason for adding it. The white chocolate adds another dimension of flavor to these bars, one that helps to tie everything together. Believe me, the bars are nowhere near as good without it.
I took these to my church again and shared them with the girls I teach. Once again, it was a success! There was nothing but compliments and requests for more. Enjoy!
Biscoff Cinnamon Toast Crunch Treats (created by Lisa of Sweet as Sugar Cookies)
3 Tbsp. butter or margarine
4 c. mini marshmallows
1/2 c. Biscoff spread
5 1/2 c. cinnamon toast crunch cereal
1 Tbsp. sugar
1/2 tsp. cinnamon
melted white chocolate (for drizzling)
Grease a 9x13 pan. Melt the butter or margarine over medium heat. Add the marshmallows and keep stirring until they're all melted. Add the Biscoff spread (it will seem tough at first, but keep stirring and it'll all soften up). Once everything is combined, remove from the heat and quickly stir in the cereal. Spread the cereal mixture evenly in the greased pan (it works great if you butter your hands). Sprinkle with the spiced sugar. Let cool for 1-2 hours. Drizzle with the melted white chocolate. It tastes even better the day after you make it.
This post is linked to:
A Little Birdie Told Me
Crazy Sweet Tuesday