If you love that caramelized Biscoff flavor and want a snack that actually fills you up, these Biscoff Protein Rice Krispie Squares hit the spot. They’re quick to make, require no baking, and taste like a treat you’d find in a coffee shop. Instead of a sugary marshmallow base, we’re using Biscoff spread and a touch of honey to bind the cereal.

A scoop of vanilla protein brings staying power without making the bars heavy. Make a batch on Sunday, and you’ll have grab-and-go squares ready all week.

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What Makes This Special

Overhead shot of a just-set 8x8 pan of Biscoff Protein Rice Krispie Squares on parchment with overha

Big Biscoff flavor: The spread gives a rich, cookie butter taste with a hint of spice.
Protein boost: A scoop of whey or plant protein adds balance and keeps you satisfied.
No-bake, low effort: One bowl, a saucepan, and a pan to set—done in 15 minutes.
Perfect texture: Chewy base with crispy rice cereal and a light chocolate drizzle on top.
Easy to customize: Swap the chocolate, add nuts, or adjust sweetness to taste.

Shopping List

4 cups crispy rice cereal (Rice Krispies or similar)
3/4 cup Biscoff cookie butter (smooth)
1/3 cup honey or maple syrup
2 tablespoons unsalted butter or coconut oil
1 scoop (25–30 g) vanilla protein powder (whey or plant-based)
1/2 teaspoon vanilla extract
Pinch of salt
1/2 cup white chocolate chips (or milk/dark), for topping
1 teaspoon neutral oil (optional, to loosen melted chocolate)
2–3 Biscoff cookies, crushed (optional, for garnish)

Instructions

Close-up detail of a single square on a small off-white ceramic plate, showing tight, crispy rice cl

Line an 8×8-inch pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
In a large bowl, add the crispy rice cereal.
Keep it nearby—you’ll need it quickly once the mixture is warm.
In a small saucepan over low heat, melt the butter (or coconut oil), Biscoff spread, and honey. Stir until smooth and just warm, about 2–3 minutes. Do not boil.
Remove from heat and whisk in the vanilla, salt, and protein powder until fully combined.
If the mix looks too thick, add 1–2 teaspoons warm water to loosen.
Pour the warm mixture over the cereal. Using a spatula, fold gently until every piece is coated. Work quickly to keep things pliable.
Transfer to the prepared pan.
Press the mixture firmly and evenly with a spatula or lightly greased hands. Compact well so the bars hold together.
Melt the chocolate chips with the oil in the microwave in 20–30 second bursts, stirring until smooth. Drizzle or spread over the top. Sprinkle crushed Biscoff cookies if using.
Chill for 30–45 minutes, or until set.
Lift out with the parchment and slice into 12 squares with a sharp knife.

How to Store

Room temperature: In an airtight container for up to 2 days (cool room). Texture stays softer.
Refrigerator: Up to 1 week. Keeps shape best and offers a chewier bite.
Freezer: Wrap individually and freeze up to 2 months.
Thaw 10–15 minutes before eating.

Benefits of This Recipe

Protein-packed snack: Helps curb hunger between meals.
Minimal equipment: No oven needed, and cleanup is quick.
Kid- and crowd-friendly: Familiar flavor with a fun twist.
Make-ahead friendly: Batch it once, enjoy all week.

Pitfalls to Watch Out For

Overheating the base: High heat can seize the mix and make it gritty. Keep it low and slow.
Too much protein powder: Extra scoops can dry the mixture. Stick to one scoop and adjust with a splash of water if needed.
Under-pressing: If you don’t pack the mixture firmly, the bars crumble.
Press down well.
Cutting too soon: Let them set; warm bars won’t slice cleanly.

Recipe Variations

Chocolate swirl: Stir 2 tablespoons cocoa powder into the base and use dark chocolate on top.
Crunch upgrade: Add 1/4 cup chopped roasted almonds or hazelnuts for texture.
Salted caramel vibe: Finish with a light sprinkle of flaky sea salt over the chocolate.
Higher protein: Add 2 tablespoons powdered peanut butter and increase honey by 1 teaspoon to maintain moisture.
Dairy-free: Use coconut oil, plant protein, and dairy-free chocolate.
Less sweet: Reduce honey to 1/4 cup and add 1 tablespoon milk (or plant milk) to keep things pliable.

FAQ

Can I use a different cereal?

Yes. Any light, crispy puffed rice cereal works. Heavier cereals won’t hold together as well or may taste dense.

What type of protein powder is best?

Whey blends mix smoothly and stay soft.

For vegan, choose a fine plant-based protein; if it thickens too much, add a teaspoon or two of warm water.

Do I need the chocolate topping?

No, but it adds a nice snap and contrast. You can skip it or replace with a thin drizzle to cut sweetness.

Why are my squares crumbling?

They likely weren’t pressed firmly or the base was too dry. Next time, pack the mixture tighter and add a teaspoon of warm water if it feels stiff.

Can I make these gluten-free?

Yes.

Use certified gluten-free crispy rice cereal and check that your protein powder is gluten-free. Biscoff spread contains wheat, so swap for a gluten-free cookie butter if needed.

How many squares does this make?

An 8×8-inch pan yields about 12 small-to-medium squares. For larger bars, cut into 9 pieces.

Wrapping Up

These Biscoff Protein Rice Krispie Squares are the sweet spot between treat and fuel: fast to make, easy to store, and big on flavor.

Keep the heat gentle, press firmly, and let them set for clean cuts. Once you try a batch, they’ll become a regular in your snack rotation.