My in-laws were in this past weekend for Mr. Prevention’s half marathon. I regularly use entertaining as an excuse to make recipes that otherwise remain on the “danger zone/must make” list of recipes I
want need to try.
Not surprisingly, dessert recipes are more popular than “healthy” options on any blog. And in the case of these truffles, I can certainly see why. When I saw them, I drooled on the keyboard…instantaneously. Biscoff is absolutely incredible and as I learned this weekend, thanks to my sister-in-law, Trader Joe’s sells a cookie spread that is very similar to Biscoff (!!).
When I was in San Fran for the FoodBuzz Festival I ended up at the Biscoff store with this girl and this girl. I left with a Biscoff latte (oh-em-gee) and a jar of Biscoff spread. The Biscoff spread was later confiscated at airport security because it was “spreadable”. I almost hate to admit that I firmly prompted (yelled at?) SOMEONE from the TSA to enjoy the $8 Biscoff that was taken from me.
Fast forward to about a month ago when I was walking through my Kroger, heading from produce to seafood, when I ran across a small display of Biscoff cookies and spread. Naturally, a jar made its way home with me and I enjoyed it on Whole Wheat English Muffin Bread for a solid week. Let’s just say…the jar should’ve lasted longer than it did.
The jar I bought for this recipe stayed sealed until I was ready to make these. I am not to be trusted near an open jar of Biscoff and after making these for my in-laws, I bet they share a similar obsession with this addicting cookie spread.
Let’s just say these truffles didn’t last past night #1, so Saturday I got the chance to whip up another dessert…that was a bit on the healthier side. But more on that another day.
I looked through to recall the very few truffles I’ve made in the past and while there are none that fall to the back of the pack, these most certainly lead the pack. The Biscoff cookies are so buttery and rich and when you add Biscoff spread and cream cheese to the mix, covered in white chocolate…I mean, c’mon. What’s not to love?
I generally think of truffles as being a labor intensive dessert, but these were really very simple. A few whips around a stand mixer and some chocolate melting in the microwave and wha-bam. Done.
And then…they’re gone. Because yes, they are that good.
3 cup Biscoff Cookies, crushed (1-8.8 oz package)
4 oz reduced fat cream cheese, softened
4 oz (1/2 cup) Biscoff spread
6 oz while chocolate or bark coating, melted
Beat crushed Biscoff cookies, cream cheese, and Biscoff spread until uniformly mixed. Roll into 1 inch balls and place on a baking sheet. Refrigerate for about 1 hour.
Melt chocolate in microwave until just melted, checking every 20-30 seconds. Roll each Biscoff truffle into white chocolate using a fork and place on a parchment lined baking sheet to set. Repeat with the rest of the truffles.
Yield: 21 truffles.
Nutrition Information (per truffle): 131 calories; 7.2 g. fat; 4 mg. cholesterol; 87 mg. sodium; 15.4 g. carbohydrate; 0.14 g. fiber; 1.3 g. protein
Result: Uh-mazing. Make for a crowd – there’s likely no stopping after just 1! Sweet, salty, and a dense, crumbly texture with that hard, chocolate-coating shell. It’s hard to go wrong with truffles, but these are certainly some of the best. Enjoy!
Annddd…now I want Biscoff for breakfast! Ahh!