Biscoff Candy Cups

My daughter actually tipped me off to these after seeing them online somewhere. And so, being the chocolate/Biscoff fan that I am, I made my own! And you know what's great about these little gems? Not only are they delicious....but you can make a little or a lot. Use milk chocolate or white...or dark...what ever tickles your taste buds. These are just a fun twist on peanut butter cups and so easy to make. I used a candy mold that I had but you don't have to do that. Use the little paper candy cups if ya' want. They're just fun and easy....and yummy!

Biscoff Candy Cups



1 11-ounce bag milk chocolate chips
1 cup (apprx) Biscoff Spread (found in the peanut butter aisle)

Melt chocolate chips in the microwave, 1 cup at a time, for 30 minutes.

Stir and continue to melt at 15 second intervals, stirring, until chocolate is melted and smooth.

Using a candy cup mold, or paper candy cups in a muffin tin, coat the cups with the melted chocolate making sure chocolate goes all the way up the sides.

Place in freezer for about 10 minutes until chocolate has hardened.

Stir Biscoff Spread until smooth and place about a teaspoon of the spread in the frozen candy cup. Smooth top.

Add a little more melted chocolate on top of the Biscoff and place back in the freezer for another 10 minutes or so.

Remove candy cups from the mold but leave in the paper cups if you're using those. 

Here's all you need. Some 

chocolate and some biscoff.

Melt the chocolate.

Then coat the candy cups on 

the bottom and up the sides. 

I left the bottom just a teeny bit thick.

Then pop them in the freezer 

for a little bit. (Yes, I keep 

marshmallow Peeps in my freezer. 

What of it?)

Then spread about a teaspoon

of the Biscoff in the bottom.

Then top with more melted chocolate 

and place back in the freezer.

Yum!!!!!

White Chocolate Biscoff Cheesecake

I've discovered Biscoff. Cookies and spread. So I thought why not combine them with a little white chocolate to make a scrumptious dessert. Here's what I came up with. Can you say delicious? I can.... White Chocolate Biscoff Cheesecake!!!!!!


White Chocolate Biscoff Cheesecake



Crust:

2 cups Biscoff cookie crumbs (1 8-ounce package)
¼ cup sugar
1 stick butter (1/2 cup) ~ melted

Combine all ingredients in a medium bowl and stir to combine.

Press mixture into a 9" springform pan that's been sprayed with cooking spray and the bottom lined with parchment paper.

Cheesecake batter:

2 8-ounce packages cream cheese
3 eggs ~ separated
1 cup sugar
1 teaspoon vanilla
1 cup white chocolate chips ~ melted
1/2 cup Biscoff Spread


In a large mixing bowl, cream the cream cheese until lump free.

Add egg yolks and mix well.

Slowly add the sugar and mix.

Add the vanilla.

Mix to combine.

In a separate bowl, beat the egg whites until stiff. Mix half of the egg whites into the batter. Then gently fold in the rest of the egg whites.

Pour filling into prepared pan.

Combine melted white chocolate chips and Biscoff spread.

Drizzle 1/2 of the Biscoff mixture over batter and gently swirl through with a knife but don't mix in.

Bake for 1 – 1 ¼ hours or until center is no longer jiggly.
Place on a wire rack to cool.

Chill several hours or overnight before serving.

Serve with remaining Biscoff mixture. 

Here we go!

Pulse the cookies in a food 

processor or crush with a rolling pin.

Combine the crumbs, sugar and butter.

Then press into your prepared springform pan.

In a mixing bowl, cream the cream 

cheese until smooth then add the egg YOLKS.

Then slowly add the sugar.

Then the vanilla.

In a separate bowl, whip the 

egg WHITES until stiff.

Add half the egg whites to the batter and mix in.

Then gently fold in the remaining egg whites.

Pour into your prepared pan.

Melt the white chocolate chips 

together with the Biscoff in the 

microwave. Stir to smooth and combine.

Drizzle half the mixture over the cheesecake batter.

Then swirl through with a table 

knife but don't mix in.

Bake!

Serve with remaining Biscoff mixture 

drizzled on top! Oh yeah!!!!!

Vanilla Biscoff Muddie Buddies

I ran across some Vanilla Chex cereal at the store the other day. I didn't buy it but when I saw it, I knew I'd go back to get some to make these. I love regular Muddie Buddies so I was pretty sure these would be just as tasty. And with the Biscoff spread instead of peanut butter....well, I'm here to to tell you...I was right. Have you ever tasted Biscoff spread? You know those yummy cookies you get on an airplane? It's those...all made up into a yummy spread!! This little twist on regular Muddies Buddies was pretty fantastic!

Vanilla Biscoff Muddie Buddies



9 cups (or 1 13-ounce box) Vanilla Chex cereal
1/4 cup butter
1/2 cup Biscoff spread (found in the peanut butter aisle)
1 cup white chocolate chips
1 teaspoon vanilla
2 cups powdered sugar

In a medium sized bowl, melt the butter and Biscoff in the microwave for about 30 seconds.

Add the vanilla chips and microwave at 30 second intervals, stirring after each interval, until chips are melted.

Stir in the vanilla.

Place the cereal in a large mixing bowl.

Pour Biscoff mixture over the cereal and stir until well coated.

Place mixture in a large container with a lid and sprinkle with powdered sugar. Shake until cereal is coated. 

Store in a sealed container. 

The line up.

Melt the butter and Biscoff together in a bowl.

Stir in the chocolate chips and zap 

it in the microwave for a few seconds.

Stir until smooth then add the vanilla.

Pour your cereal into a large bowl 

then pour the Biscoff mixture on top.

Stir to coat.

Add the powdered sugar.

Shake it up! I use a big plastic 

container with a lid. You could also 

use a couple of gallon sized zip top bags.

Eat and enjoy!!