Biscoff Salted Caramel Bites
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Unrated
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Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
40 mins
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Servings
36
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Calories
148 kcal
-
Course
Dessert
Biscoff Salted Caramel Bites
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With a delicious blondie type cookie crust combined with a creamy Biscoff-y center these mini treats can't be beat!
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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
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Instructions
- 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.
- 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.
- For the blondie cookie crust, preheat oven to 375F˚. Spray 4 (12 cup) mini muffin pans with baking spray.
- 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.
- 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.
- 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.
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 Information
Show Details
Calories
148kcal
(7%)
Carbohydrates
19g
(6%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Cholesterol
18mg
(6%)
Sodium
91mg
(4%)
Potassium
17mg
(0%)
Fiber
0g
(0%)
Sugar
13g
(26%)
Vitamin A
160IU
(3%)
Vitamin C
0mg
(0%)
Calcium
9mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 91mg | 4% |
| Potassium | 17mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 13g | 26% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 0mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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