You know those “baking” recipes that don’t require baking…skillet cookies, bars of various sorts, icebox cake, rice crispy treats. Rice crispy treats are like a blank canvas from which you can create beautiful art. Add peanut butter, use chocolate rice crispies, add unmelted, mini marshmallows, or add cookie crumbs! One of the final nights of senior year, my friend Desirée and I were trolling the internet for some baking ideas and we somehow came up with rice crispy treats, with speculoos biscuit crumbs for an added toffee-like taste. One late-night Wegmans run later, and we were equipped with rice crispies, speculoos biscuits, marshmallows, and butter. We got some speculoos spread for good measure. The best part about any rice crispies is that you can adjust the texture to your personal taste: ooey gooey? More marshmallows. Crispety-crunchety? More rice crispies. While this recipe is quick, the cleanup can be a little tricky. Make sure to soak your pot as soon as it’s empty!

Speculoos Rice Crispy Treats
Makes about 12 bars

Ingredients
1/2 cup unsalted butter
8-12 oz marshmallows
7 speculoos biscuits, crushed
4 1/2 cups rice crispies
1 pinch salt

Instructions
Melt the butter in a large saucepan. Add the marshmallows and mix diligently until it’s all melted. Add a pinch of salt. Add the rice crispies and speculoos crumbs, in half increments, until the cereal and cookies are coated evenly. Quickly transfer to a lined pan to cool and eat.