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Posts Tagged ‘Biscoff Spread’

So I have had Biscoff on the brain recently, and that will never bode well for my waistline!

You know by now that I love Biscoff cookies and spread, right? You should! I made truffles with it and I filled cookies with it, and I’m pretty sure that in each post I talked about my love for this stuff. Actually, you should do yourself a favor and stop reading. Don’t look at the pictures, don’t look at the recipe. It’s really better if you never try Biscoff. That way I can’t be blamed for your addiction to it!

So now that you have stopped reading (!), the other day I wanted magic cookie bars. And I wanted Biscoff. So I put the 2 together. For my 1st attempt, I made a crust of graham cracker crumbs and crushed Biscoff cookies. Then I only used 1 up of Biscoff spread. They were good, but not the Wow Biscoff that I wanted. So after Nick and I ate all of them, I tried again. What? You really didn’t think I was going to tell you that I threw them out, did you? Shame on you! So this time I decided to go for the gusto. The crust is made completely out of Biscoff cookies, and I used a whole jar of Biscoff spread in the topping.

Yup- that did it!

Biscoff Magic Cookie Bars

One Year Ago: Cherry Chocolate Shortbread

Biscoff Magic Cookie Bars

1- 8.8 oz. package Biscoff cookies, finely crushed
1/2 cup (1 stick) margarine, melted
1- 14 oz. can sweetened condensed milk
1- 14 oz. jar Biscoff spread (creamy)
3 cups sweetened coconut flakes
1/2 cup white chocolate chips

Preheat oven to 350 degrees. Line a 13 x 9 inch baking pan with aluminum foil. Set aside.

In a mixing bowl, combine the crushed Biscoff cookies and the melted margarine. Using a fork, mix well. Pour the mixture into the baking pan and press evenly. Pour half of the sweetened condensed milk over the crust. After removing the lid and protective seal from the Biscoff, microwave on high for 20 seconds, stir, then repeat. Pour half of the Biscoff over the sweetened condensed milk. Top with 1 1/2 cups coconut and 1/4 cup white chocolate chips. Make a second layer with the rest of the sweetened condensed milk, the remainder of the Biscoff, the white chocolate chips and finish with the coconut. Bake in a preheated oven for 25-30 minutes. Remove from the oven and let cool. Enjoy!

Biscoff Magic Cookie Bars

I’m linked at: Semi Homemade Mom, Lady Behind the Curtain, Whimsy Wednesdays, Hungry Little Girl, Mandy’s Recipe Box, Call me PMC, The Frugal Girls, The Nutmeg Place, Craftionary, Cheerios and Lattes, Six Sisters Stuff.

Made with love, not calories!

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Have you tried Biscoff Spread yet?

NO???????

You have to try this! Oh wait. That sounds like I’m telling you what to do. Ok, how about this…I highly recommend you find this- and buy it!!!! It comes in Creamy or Crunchy and they are both Delicious!!!!!

I don’t think I am a very trendy person, but the Biscoff Spread is changing that. It seems to be all over the food blogs, and I am going to add to the madness!

In keeping with my current obsession of filling cookies, I thought the Biscoff spread would be a good match with Snickerdoodles. A little powdered sugar added to the spread, tightened up the mixture enough to work with it. I didn’t make any changes to my cookie recipe other than adding in that little bit of Biscoff goodness!

Biscoff filled Snickerdoodles
Makes: 20 cookies
Prep time: 20 minutes     Bake time: 12 minutes

1 batch Snickerdoodle cookie dough (make dough but do not refrigerate it)
1/2 cup Biscoff Spread (I used creamy)
1/4 cup powdered sugar + additional if needed*

In a small mixing bowl, combine the Biscoff spread and 1/4 cup powdered sugar. Stir until all the powdered sugar is incorporated. Set aside.

Using a large ice cream scoop, scoop the snickerdoodle dough onto a parchment paper lined cookie sheet. Don’t worry about spacing these out right now. After all the dough has been scooped, count how many cookies you have. This will help you to divide the Biscoff mixture evenly.

In order for me to be pretty consistent with the amount of filling for each cookie, here is what I did with the filling…
I lightly dusted a flat surface with the additional powdered sugar* and rolled the Biscoff mixture into a log. I cut the log in half, rolled each half out again, cut each one in half again, then cut each of those (4 logs at this point) into 5 pieces each.

Take a scoop of cookie dough into the palm of your hand and flatten it with your other palm. Place one piece of filling in the center, then fold the dough around the filling- making sure to seal it well. Place the cookie back on the cookie sheet (again, you don’t have to worry about spacing out the cookies). After all the cookies have been filled, place the cookie sheet into the freezer for 10 minutes.

Preheat oven to 400 degrees.

After 10 minutes, remove the cookies from the freezer and roll them in the snickerdoodle cinnamon-sugar mixture. Place on the cookie sheet, leaving about 2 inches between each cookie. Bake in a preheated oven for 12 minutes or until set. Remove from the oven and let cool for 10 minutes. After 10 minutes, move the cookies onto a cooling rack and let cool completely. Enjoy!

Snickerdoodle cookie dough

Biscoff filling mixture

Question(s) of the day: Have you ever tried Biscoff spread? What do you think of it?

Made with love, not calories!

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