If you're not familiar with Biscoff Spread, it's a European Cookie Spread. I have other Biscoff recipes on the Blog. I'll re post them at the end of this recipe. It's an incredible taste. There are so many uses for it. Try it!
No Bake Peanut Butter, Biscoff Cereal Cookies.
1 C Rice Krispies
1 C Cheerios ( Regular, Honey Nut, Banana Nut, Multi Grain Peanut Butter, Frosted or Fruity would be fun for the Holidays) Your choice!
1 pound of White Chocolate, broken up into pieces.
1/4 C Creamy Peanut Butter
1/4 C Biscoff Spread
1 - Sheet Pan lined with Parchment Paper.
In a large mixing bowl:
Rice Krispies
Cheerios
Stir to combine well.
In a large Pyrex Measuring Cup:
Chocolate
Heat in the microwave until melted, stirring occasionally.
Add:
Peanut Butter
Biscoff
Mix well by hand.
Pour over the cereal and stir to coat well.
Use a 1 1/2" Cookie Scoop and drop them onto the Sheet Pan.
Refrigerate for 30 minutes - 1 hour.
Store refrigerated in a covered container.
Remove just prior to serving.
Enjoy!
Peace in the Kitchen!
A couple of years ago I discovered Biscoff Cookies and then Biscoff Spread. I've created an original bar recipe for a cookie contest that I enter every Holiday Season.
I recently saw this recipe and I wanted to share it on the blog. If you haven't tried Biscoff products, I highly recommend them.
Here's the recipe for the Chocolate Pie:
1 1/2 C finely crushed Biscoff Cookies
6 TBS butter, room temperature
2 C dark chocolate chipe
1 C heavy cream
1/4 tsp salt
Whipped Cream and Chocolate Shavings for garnish
In a mixing bowl;
Cookie Crumbs
Butter
Press into a 9" Pie Pan
Bake at 350 degrees for 10 minutes
In a saucepan over medium heat::
Chocolate
Cream
Salt
Whisk until smooth and completely melted.
Pour into the crust and refrigerate for 2 hours.
Slice and serve topped with whipped cream and chocolate shavings.
Enjoy!
Peace in the Kitchen!
Once I discovered Biscoff, I became intrigued with a variety of recipes using it. Here's my original recipe that I created based on another popular bar recipe that I make.
Tex - Mex Brittle Bars:
1 1/2 sticks (12 TBS) butter, melted
2 C crushed Corn Chips
1 1/2 C confectioners' sugar
1/8 tsp Cayenne Pepper
1 1/4 C Biscoff Spread, divided
2 C crushed Corn Chips
1 1/2 C confectioners' sugar
1/8 tsp Cayenne Pepper
1 1/4 C Biscoff Spread, divided
1 1/2 C Milk Chocolate Chips
1/2 C Chopped Pecans
Sea Salt for Garnish
1/2 C Chopped Pecans
Sea Salt for Garnish
Directions
In a medium bowl:
Melted butter,
Corn Chips,
Confectioners' Sugar
1 C of Biscoff Spread
Stir together until well combined.
Press the mixture evenly into the bottom of an ungreased 9"X13" baking dish.
Combine Chocolate Chips and the remaining 1/4 C Biscoff Spread in a microwave-safe bowl.
Microwave in 30-second intervals, stirring in between, until the Chocolate and Biscoff Spread are melted and smooth; two intervals should be enough.
Mix to blend.
Spread evenly over the Corn Chip layer.
Sprinkle the top with Sea Salt and Pecans.
Refrigerate at least 1 hour before cutting into squares.
Enjoy!
Peace in the Kitchen!
Here's an earlier post from my blog:
Biscoff Biscuits, or Cookies as the Americans call them, were created in Belgium in 1932.
They're a crunchy caramelized flavored cookie.
Biscoff Spread is Europe's alternative to America's Peanut Butter.
It is completely Vegan and does not contain nuts of any kind.
It does contain Wheat and Soy.
The Spread was created in Belgium in 2007 by the same company that makes the cookie.
The Spread was created as an entry in a recipe contest for a Belgian Television Station along with 2000 other entries.
It was one of the finalists.
It's available in Creamy and Crunchy.
The Biscuits and the Spread are available in the United States.
Here's the Recipe for Biscoff Truffles:
1/2 C Semi Sweet Chocolate Chops
1/2 C Biscoff Spread
20 Biscoff Biscuits , crushed in a Food Processor and divided ( save 2 TBS aside)
1/2 C Powdered Sugar
Microwave the Chocolate Chips in a glass bowl for up to 1 minute.
Stirring occasionally until completely melted.
Stir in the Biscoff Spread until well combined.
Set aside the 2 TBS of crushed Biscuits and mix the remainder into the Chocolate mixture.
Make sure it's well combined.
Refrigerate the mixture for 10 minutes, stirring after 5 minutes. ( Do not chill the mixture for more than 10 minutes)
Spoon heaping teaspoons of the mixture into mounds on sheets of waxed paper. ( if the mixture seems to be too wet, add some of the 2 TBS of crushed Biscuits that you set aside earlier)
Let these sit at room temperature for at least 20 minutes to air dry.
Place Powdered Sugar in a bowl.
Pick up each mound of the mixture and shape into a ball or roughly shaped truffle.
Place them one at a time in the Sugar using 2 forks to toss them until completely coated.
Place in individual paper or foil candy cups
Store at room temperature.
Makes about 2 dozen Truffles
Enjoy!
Peace in the Kitchen!
Biscoff Biscuits, or Cookies as the Americans call them, were created in Belgium in 1932.
They're a crunchy caramelized flavored cookie.
Biscoff Spread is Europe's alternative to America's Peanut Butter.
It is completely Vegan and does not contain nuts of any kind.
It does contain Wheat and Soy.
The Spread was created in Belgium in 2007 by the same company that makes the cookie.
The Spread was created as an entry in a recipe contest for a Belgian Television Station along with 2000 other entries.
It was one of the finalists.
It's available in Creamy and Crunchy.
The Biscuits and the Spread are available in the United States.
Here's the Recipe for Biscoff Truffles:
1/2 C Semi Sweet Chocolate Chops
1/2 C Biscoff Spread
20 Biscoff Biscuits , crushed in a Food Processor and divided ( save 2 TBS aside)
1/2 C Powdered Sugar
Microwave the Chocolate Chips in a glass bowl for up to 1 minute.
Stirring occasionally until completely melted.
Stir in the Biscoff Spread until well combined.
Set aside the 2 TBS of crushed Biscuits and mix the remainder into the Chocolate mixture.
Make sure it's well combined.
Refrigerate the mixture for 10 minutes, stirring after 5 minutes. ( Do not chill the mixture for more than 10 minutes)
Spoon heaping teaspoons of the mixture into mounds on sheets of waxed paper. ( if the mixture seems to be too wet, add some of the 2 TBS of crushed Biscuits that you set aside earlier)
Place Powdered Sugar in a bowl.
Pick up each mound of the mixture and shape into a ball or roughly shaped truffle.
Place them one at a time in the Sugar using 2 forks to toss them until completely coated.
Place in individual paper or foil candy cups
Store at room temperature.
Makes about 2 dozen Truffles
Enjoy!
Peace in the Kitchen!
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