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!
- 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
- 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 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.
- 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.
* ~ 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