• Prepare your space: Spray or line 9x13 baking pan with parchment paper. Measure out all ingredients and have them ready to go, as things will move quickly.
• In a large pot, melt the vegan butter, 18 oz vegan marshmallows and pinch of salt on med-low. Stir continuously so the mixture does burn or stick. Once the marshmallows are melted, add in the Biscoff cookie butter. Mix until completely incorporated.
• Here's where you'll want to move quickly to make sure everything gets combined well. Take the pot off the stove top and add in the rice krispies, crushed cookies and remaining 2 cups of vegan mini marshmallows. Mix well.
• Scrape everything into your prepared pan. Gently press with spatula to fit the pan, spreading it evenly into the corners. But try not to compress it too tightly. Set aside to cool completely.

Cookie Butter Glaze:

• After the biscoff treats have cooled down at room temperature. Make the cookie butter glaze, combine vegan butter and cookie butter in a heat proof bowl and melt in microwave for about 30 sec. Stir until you have a silky smooth, pour-able glaze.
• Pour glaze all over the biscoff treats. Use an offset spatula to spread evenly over the bars. Sprinkle biscoff cookie crumbs over the top. Slice and enjoy!
• Wrap leftover biscoff treats with plastic wrap or airtight container and store at room temperature for up to 5 days.