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| Biscoff® Chocolate Cups |
"A Biscoff® twist at the conventional peanut butter cups!"
Ingredients :
- 1 cup cookie butter (consisting of Biscoff®)
- 1 cup confectioners' sugar
- 1/4 cup butter, softened
- 1 teaspoon salt
- 2 (12 ounce) applications white chocolate chips
- 2 (12 ounce) programs semisweet chocolate chips
Instructions :
| Prep : 20M | Cook : 48M | Ready in : 1H25M |
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- Line 2 mini muffin pans with paper liners.
- Mix cookie butter, confectioners' sugar, butter, and salt in a bowl till well combined.
- Melt white chocolate chips in a microwave-safe bowl in 15-second periods, stirring after each c programming language, 2 to 3 minutes.
- Place 1 teaspoon of melted white chocolate in 1/2 of the lined muffin cups. Roll half the cookie butter mix into teaspoon-sized balls and place on top of the chocolate. Fill every cup with enough white chocolate to cowl the cookie balls.
- Melt semisweet chocolate chips in a microwave-safe bowl in 15-2nd periods, stirring after each c language, 2 to three minutes.
- Place 1 teaspoon of melted semisweet chocolate in the closing muffin cups. Roll final cookie butter blend into teaspoon-sized balls and region on pinnacle of the chocolate. Fill each cup with sufficient semisweet chocolate to cowl the cookie balls.
- Refrigerate cookie cups until set, at least 1 hour.
Notes :
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