A couple of weeks ago we posted these Gooey Biscoff Cake Bars. This was my introduction to the world of Biscoff. There’s no turning back. They were indescribably great. Then, more recently, we tried these Biscoff Pretzel Bites. Now I’m convinced that anything paired with Biscoff will knock my socks off.
One thing is for sure…I will never be without a jar of Biscoff Spread again. Along with peanut butter and Nutella there’s likely no other ingredient that can come close to comparing.
We made these about 2 weeks ago and froze them to save for Mother’s Day. It’s a good thing we did because our Mother’s Day dessert ended up being an epic fail. But these…of course…were a hit. My whole family remembers the goodness that was the ATA cookies (I mean…how could you forget?), and while not the same, the Biscoff Pretzel Bites parallel those cookies. The flavor is on point and add to that a salty pretzel and a dunk in white chocolate. This is the perfect snack. Perfect. Perfect.
Perfect.
Here's what you'll need
In a stand mixer, combine butter and Biscoff Spread until smooth
Add vanilla, confectioners' sugar and brown sugar and continue to beat
Roll Biscoff mixture into teaspoon sized balls then sandwich between 2 pretzels
Freeze pretzel sandwiches for about 30 minutes
Finally, dip halfway into melted white chocolate. Garnish with sprinkles, if desired
holy moly!!
Yield: approx 4 dozen
Ingredients
1 cup creamy Biscoff Spread
2 tablespoons butter, at room temperature
½ cup confectioners’ sugar, or so
¾ cup light brown sugar, or so
¼ teaspoon vanilla
mini pretzels
2 cups white chocolate chips
sprinkles, optional
Directions
In the bowl of a stand mixer fitted with the paddle attachment, beat together Biscoff Spread and butter until smooth and creamy. Add the confectioners’ sugar, brown sugar, and vanilla and continue to beat until combined. If the filling doesn’t easily roll into balls without sticking to your hands, add a little more brown sugar and confectioners’ sugar and mix again.
Roll Biscoff mixture into balls, about 1 teaspoon each. Sandwich the Biscoff balls in between 2 pretzels and place on a parchment-lined baking sheet. Freeze the pretzels for about 30 minutes.
In a microwave safe bowl, melt the white chocolate chips by microwaving in 30 second intervals until smooth. Stir in between each interval. Dip half of each pretzel sandwich into the white chocolate. Sprinkle with sprinkles, if using. Return the baking sheet to the freezer until the chocolate sets. Best if stored in the refrigerator until serving.
Source: adapted from Two Peas and Their Pod
