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These little bites are amazing- a blondie type cookie crust with a creamy Biscoff-y center.
Another Biscoff recipe! If you're not familiar with Biscoff, don't be left in the dust, it's becoming quite a phenomenon. You'll find it at most larger grocery stores near the peanut butter.
I've had this idea rolling around in my head for awhile now; somehow combining a blondie type cookie crust with a creamy Biscoff-y center - in mini-muffin pans. How's that for a crazy idea?
I did a few trial runs and wasn't completely pleased with the results, definitely not blog-worthy - not tasty enough, not pretty enough, too complicated, etc., etc. But today I felt like I hit the jackpot. My chief taste tester concurred - I had one waiting for him when he walked in the door from work. With one bite, he rolled his eyes and said just one word - "WOW". They're definitely blog-worthy - give them a try, you'll see just what I mean!
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Biscoff Salted Caramel Bites
Ingredients
- For the blondie cookie crust:
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup butter, softened
- ½ cup white sugar
- ½ cup Biscoff Spread
- ½ cup packed brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- For the salted caramel sauce:
- 1 cup sugar
- ¼ cup water
- ¾ cup heavy cream
- 4 tablesoons butter
- ½ cup Biscoff Spread**
- 1 teaspoon vanilla
- sea salt, I like Maldon
Instructions
- For the caramel sauce: in a medium size sauce pan, combine the sugar and the water and stir to combine. Wipe down the sides of the pan with a wet pastry brush to remove any sugar crystals. After this do not stir any more. Cook over medium-high heat until golden amber in color. Swirl the pan occasionally to make sure mixture is cooking evenly. Once color is golden amber remove from heat.
- Carefully whisk in the cream. Mixture will bubble furiously and act quite crazy. This is why you want to start with a fairly large pot. Whisk in the butter, then the Biscoff, until smooth and creamy. Stir in vanilla. Allow to cool while preparing the rest of the recipe.
- For the blondie cookie crust, preheat oven to 375F˚. Spray 4 (12 cup) mini muffin pans with baking spray.
- In an electric mixer, cream together the butter, granulated sugar, brown sugar and Biscoff until fluffy. Beat in the egg, vanilla and milk. Add flour and baking soda and mix well.
- With a small scoop, place a rounded spoonful of batter into each muffin cup, filling about ½ to ⅔ full. Place in preheated oven and bake 12-15 minutes or until golden brown. Centers will sink slightly toward end of baking time. Remove from oven, if center has not sunk in, make a small indention with the back of a spoon.
- Allow to cool for about 30 minutes in the pan, then remove from pan and place on a plate or a tray. Fill the centers of each* with the caramel sauce. Allow caramel to settle for about 15 minutes, then sprinkle lightly with sea salt. Refrigerate for at least 3-4 hours. Remove from refrigerator 20-30 minutes before serving.
Notes
** ~ You might find this type of spread under a different name. It's also called Speculoos spread and Trader Joe's sells something similar called Cookie Butter.
Blondie cookie crust adapted from Allrecipes
Nutrition
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Yum! Adding these to my Christmas baking this year. Thanks for re-sharing the recipe!
Merry Christmas to you and yours.
WOW
REALLY love it I wish I can do it but we don't have ( biscoff spread) in my country
so I want to ask if there is any replacement to this ingredient
thanx
I don't think there's really a replacement for Biscoff but you could use caramel - kind of like in these cookies - http://thecafesucrefarine.com/2013/11/salted-caramel-pots-de-creme_25/
These bites look absolutely divine, I love the salted caramel and one can never have enough Biscoff! 🙂
Unbelievable! Looks so yum.
i just cant looking at the dripping caramel!! i'm off to read your guest post..!
Whoop whoop! I love your creative cookies, and loving all these Biscoff varieties!
Oh wow Chris they look little bites of heaven! I don't know if it's a good or bad thing that I can't get Biscoff here in Australia.
Chris, they are so beautiful! 🙂
Oh, I'm in heaven!!! I need an excuse to bake these up ASAP. Can I have you again for the SRC????
o boy ain't those just heavenly!
These look so delicious! I would love to have one right now!
I have got to get my hands on some of this stuff.
These sound delicious Chris. I still haven't purchased any Biscoff spread yet, I really need to.
I love your photo, they literally look like clones of one another spilling out in the same spot.
Never heard of Biscoff before, these bites however,made me wanna buy some badly..I haven't seen it in Montreal but I'll try to get some from N.Y. next month..XO
They look amazing! I'll have to look for the Biscoff, sounds like a must to try!
You know I share your love for Biscoff anything Chris! Thanks for taking the time and effort to perfect these little gems. I'm thinking of cookie trays and exchanges for the holidays. Your salted-caramel bites would add a great deal of richness.
Megan, actually these are way better! You guys were my guinea pigs for one of the first versions, if you thought those were good, you'll LOVE these! Oh, maybe we could be Biscoff Jar twins! 🙂
If these are the ones you brought to share with us at work last weekend, I had better forget that I have the recipe or I'm going to look like the jar, too!
I love the way these just melt in your mouth. It makes them seem so innocent and light. 😉
Alright, that's done it. You keep posting these wonderful sounding Biscoff recipes, now I am going to have to try to make some from scratch. (We can't have the commercial kind because it has soy in it.) So I am going to use your speculoos recipe and a homemade recipe for cookie butter so I can try these out! ☺
I finally found Biscoff....oh my goodness what a wonderful tasty treat that is! I love your idea and my sweet tooth has been searching for something.....I do believe I just found it. Hope mine are as pretty as yours!
I like your idea of crazy, that dripping caramel is sending me over the edge.
I'm with you Christiane, one of those lone rangers who isn't super crazy about Nutella, but Biscoff, well that's another story..........
I admit that I've never tried Biscoff spread. I had the cookies for the first time on the flight to Chicago, and loved them. I guess I need to run out and get a jar. I wasn't ever able to jump on the Nutella bandwagon but maybe this one will be more in line with what I love. 🙂
If so, These are in my future. They look amazing and I do love my caramel.
Ok! I haven't work with Biscoff spread in a while... And now, it will be too hot for me to bake with it. I'll definitly try one of your recipes next week... because I'm kind of obssed too!
Biscoff with salted caramel..I'm speechless. Fantastic!