Biscoff Salted Caramel Bites

Another Biscoff recipe! If you’re not familiar with Biscoff, don’t be left in the dust, it’s becoming quite a phenomenon – check out this post or this one.

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 blogworthy – give them a try, you’ll see just what I mean!

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Biscoff Salted Caramel Bites

With a delicious blondie type cookie crust combined with a creamy Biscoff-y center these mini treats can’t be beat!

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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

  1. 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.
  2. 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.
  3. For the blondie cookie crust, preheat oven to 375F˚. Spray 4 (12 cup) mini muffin pans with baking spray.
  4. 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.
  5. With a small scoop, place a rounded spoonful of batter into each muffin cup, filling about 1/2 to 2/3 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.
  6. 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

* ~ I put the caramel into a plastic squirt bottle once it was cooled down – this made it really easy to fill the centers. I like to let a few drops spill over the edge – just to entice a bit 🙂
** ~ 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



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