Line an 11x14-inch baking pan with parchment paper and lightly grease it with cooking spray. Set aside.
Melt butter in a large pot and stir in the salt.
½ cup unsalted butter, ¼ teaspoon salt
Reserve 2 cups of mini marshmallows to the side to mix in at the end. Add the remaining marshmallows to the pot with the butter and stir until melted and smooth.
16 ounces mini marshmallows
Remove from heat and stir in the cookie butter and vanilla extract.
¼ cup Biscoff cookie butter, 1 teaspoon vanilla extract
Fold in the Rice Krispies cereal, chopped Biscoff cookies, and chopped Biscoff chocolate bar.
7 cups Rice Krispies cereal, 1 (8.8 oz) package Biscoff cookies, 1 (6 oz) Biscoff chocolate bar
Fold in the remaining 2 cups of marshmallows.
16 ounces mini marshmallows
Spread the mixture into the baking pan into an even layer. It helps to use a greased rubber spatula or hands to press it in. Make sure not to press too hard or the treats will turn out tough.
Allow it to cool on the counter for 30 minutes to 1 hour before slicing.