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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!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 36
Calories 148 kcal
Author Chris Scheuer

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
US Customary - Metric

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 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.
  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.

Recipe 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

Nutrition Facts
Biscoff Salted Caramel Bites
Amount Per Serving
Calories 148 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 18mg6%
Sodium 91mg4%
Potassium 17mg0%
Carbohydrates 19g6%
Fiber 0g0%
Sugar 13g14%
Protein 1g2%
Vitamin A 160IU3%
Vitamin C 0mg0%
Calcium 9mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.