clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ginger Biscoff Marshmallow Bars

  • Total Time: 35 mins
  • Yield: 9 1x




  • ¾ stick unsalted butter, room temperature
  • ¾ cup all-purpose flour
  • ¼ cup packed light brown sugar


  • 10 Gingerbread Peeps
  • About 1 ½ cups miniature marshmallows


  • 1 cup creamy Biscoff
  • 3 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract
  • 1 cup walnuts, toasted and coarsely chopped
  • 1 ½ cups Rice Krispies


  1. Preheat oven to 350 degrees F. Line an 8 by 8 inch pan with parchment, leaving overhang above the edges of the pan. Butter the parchment generously.
  2. In a medium bowl, smash together the butter, flour, and brown sugar until the mixture is crumbly and the ingredients are evenly distributed. Pour the mixture into the pan and press it in very firmly with fingers or the back of a spoon (or both). Bake for about 12 minutes, until the crust is set and very light golden brown.
  3. Pack the Gingerbread Peeps tightly over the crust. Top with enough miniature marshmallows to completely cover the Peeps. The more marshmallows the better. Return to the oven for 5-7 minutes until the marshmallows are puffed and melted, but not brown at all. Set aside.
  4. Make the topping. In a medium microwave safe bowl, microwave Biscoff and butter until fully melted and combined. Microwave in 30 second increments, stirring in between to promote melting. Stir in the vanilla. Add the walnuts and Rice Krispies and stir until they are distributed and fully coated. Pour over the marshmallows and smooth, covering the entire surface. Cool completely in pan.
  5. Using a very sharp knife, cut into bars once cooled and serve. May be stored at room temperature for up to 1 week. I do not recommend freezing this recipe.


Recipe adapted from Averie Cooks

  • Prep Time: 15 mins
  • Cook Time: 20 mins