12 Days of Treats Desserts

Cookie Butter Rice Cereal Treats

We all grew up eating rice cereal treats.  That crunchy, gooey texture that makes you feel like a kid again with the first bite.  But nowadays the sky is the limit for add-ins and they are no longer relagated to the kids table!  These Cookie Butter Rice Cereal Treats are my favorite way to have them and when I saw a limited edition Christmas color version of the cereal, count me in!  They added the perfect holiday touch and when you need a good no bake dessert, these make the nice list!

You know when you see this, something delicious is about to go down!

Sur La Table

The taste of cookie butter and speculoos cookies have been described like light gingerbread so it’s perfect for the season.   You’re going to wonder where these have been all your life! The video shows you how to bring it all together and what the recipe should look like in different stages.

If you like this recipe, consider subscribing to the YouTube channel and click the bell to be notified when new videos go live. If you prefer, subscribe here and have new recipes delivered straight to your inbox. I’d love to have you cook with me!

Cookie Butter Rice Cereal Treats
Cookie Butter Rice Cereal Treats
Prep Time:
15 minutes
  • 1/2 cup butter, divided in half
  • 3/4 cup cookie butter
  • 10 oz. marshmallows
  • 6 cups crispy rice cereal
  • 1 package speculoos cookies (I used Biscoff cookies)
  1. Grab your food processor or a freezer bag with a rolling pin, it’s time to get our Biscoff cookie crust crumbled. Add them to the processor and give them a few pulses until the cookies are a thick crumb consistency.
  2. In a large sauce pan, melt 1/4 cup of butter then add it to the cookie crumbs. You may need an additional tbsp. of melted butter if it’s not sticking together, it needs to leave a firm indent when it’s ready.
  3. Add the crumb mixture to a 9x13 pan, spread it out evenly and press it into the pan.
  4. In a large dutch oven, melt 3 tbsp of butter.
  5. Add 3/4 cup cookie butter, begin slowly stirring it so it breaks down.
  6. Get your 6 cups of rice cereal on standby since this next part will need to move quickly.
  7. Add the 10 ounces of marshmallows to the cookie butter mixture and simmer over low heat until it’s a thinner consistency.
  8. Add your rice cereal and toss it evenly to coat.
  9. Spoon the rice cereal mixture into the cookie crumb lined pan and spread it evenly and into the corners, pressing lightly.
  10. Add some holiday sprinkles to the top for another festive touch.
  11. Let it set at room temp or in the fridge for 30-60 minutes if you need it ready to cut sooner.
Nutrition information
Serving Size: 12-24 squares

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Your support is greatly appreciated!

Written By

I'm a long time cook/baker that makes food centric recipe videos to help the novice cook or welcome a seasoned cook that wants to focus on the food. I'm passionate about both Christmas and cooking. Once my baking gene gets activated in September, I want to bake all the things. Grab a cup of hot cocoa and come on into my kitchen!


    1. Once you try cookie butter, you will wonder how you’ve lived without it! (Biscoff spread or Trader Joe’s cookie butter are the ones I use)

Leave a Reply

Your email address will not be published. Required fields are marked *