These delicious no-bake Biscoff Truffles are made with crushed Biscoff cookies, thick caramel and Rice Bubbles, encased in a thin layer of crisp caramel chocolate. They are the simplest treat you can make and are perfect for gifting at Christmas (or eating any time!). You’ll want to make them again and again!
These delicious Biscoff truffles are the ultimate bite-sized treat. With a warm, spiced cookie and caramel filling and a crisp chocolate coating, it’s hard to believe such an impressive dessert can be made with just 5 ingredients!
Along with rocky road, Oreo truffles and peppermint truffles, they are perfect for gifting over the holidays. They are delightfully decadent and hardly require any effort at all to make. In fact, the hardest thing about making these is trying not to eat them all at once!
Why you’ll love this recipe
- No-bake – no oven? No problem! Just roll them, coat them in chocolate and keep them in the fridge for a chilled snack with no baking involved.
- Only 5 ingredients – just a handful of simple ingredients including Biscoff cookies and canned dulce de leche is all you need!
- Perfect for sharing – they’re super quick and easy to make and the recipe can be doubled (or tripled) to make enough for a party.
- An easy recipe – that is perfect for birthdays, Christmas, school fetes or just as a little treat.
- Great for kids to make – they will love to help roll the balls, dip them in chocolate and decorate them.
- They store well – make them ahead and keep them in the fridge for convenience.
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
- Biscoff cookies – Biscoff (or Speculoos cookies) are a sweet, spiced biscuit that can be found in most supermarkets. The Lotus brand of Biscoff is the most common in Australia and can be found in the US and UK. But any brand of Speculoos will work.
- Ready made dulce de leche –store-bought dulce de leche (I use Nestle caramel ‘Top n Fill’) is used to bind and provide moisture to the cookie filling. Store bought works just as well as homemade and is commonly sold in most supermarkets. From experience, the canned version tastes just as good as the homemade version. If you need to (or prefer to) make your own dulce de leche, it can be done by boiling whole cans of sweetened condensed milk, completely covered in a saucepan for 3-4 hours.
- Rice Bubbles/Rice Krispies – are used to provide texture and a little crunch to the filling. Any brand of Rice Bubbles can be used.
- Chocolate – I highly recommend using caramel chocolate like Cadbury Caramilk or white chocolate. But any chocolate will work! Chocolate melts can also be used. Choose a good quality chocolate that you know and love, it will make all the difference in the final result!
Step by step guide
Step 1 – Make the cookie filling;
Crush the Biscoff cookies in a food processor.
** If you don’t have a food processor, you can place the cookies into a bag and crush them with a rolling pin.
Step 2 – Mix together;
Add the Rice Bubbles and a pinch of salt and stir until completely combined. Then add the dulce de leche and stir to combine.
Step 3 – Roll the dough;
Use a small cookie scoop, spoon or melon baller to scoop the dough and then roll it between your hands to form a ball. Place the balls onto a lined baking tray and repeat until all of the dough is used. Place the balls into the freezer for 10-15 minutes to set.
Step 4 – Melt the chocolate;
Place the pieces of chocolate into a microwave safe bowl. Adjust the heat settings on your microwave to medium heat and heat for 1 minute. Stir and continue heating in 20 second bursts, stirring in between, until the chocolate has completely melted.
Step 5 – Dip the truffles;
Use a fork or spoon to dip the cooled truffles into the melted chocolate. Place them back on a the baking tray (not touching) in a single layer and decorate with some extra crumbled Biscoff cookies or a drizzle of melted chocolate in another colour. Place into the fridge to set.
Expert tips
- When making the mixture, start with ½ can of the dulce de leche and then check the consistency. You may need to add 1-2 tablespoons more for everything to stick together. The mixture should be wet, without being too sticky to roll.
- Make sure you let most of the chocolate drip away from the balls before adding them to the tray (a fork is best for draining the excess chocolate). Otherwise, chocolate will pool at the bottom of the ball. If this happens, simply use a wooden skewer to trace around the bottom of the balls. This will make it easier to break the “feet” away after chilling.
- Don’t skip chilling the truffles in the fridge or freezer before dipping them in the chocolate. Chilling them helps them to maintain their shape and stops crumbs from falling into the chocolate. It also helps the chocolate set over the balls.
- If you don’t have a food processor to crush the cookies, place them into a large, sealable bag and crush them with a rolling pin.
- Storage: truffles are best stored in the fridge, where they will keep for up to a week. Layer a sheet of baking/parchment paper between layers to stop them from sticking together.
FAQs
If you have never tried Biscoff speculoos cookies before, they are a thin and crisp cookie with a rich caramel, ginger and strong cinnamon flavour, similar to gingerbread. The spiced flavour tastes like Christmas!
Yes! Biscoff truffles can be frozen (either coated in chocolate or bare to coat later) for up to 2 months. Place them in an airtight container and separate any layers with baking paper. To thaw, place in the fridge overnight. Once thawed, consume within 1-2 days.
Biscoff truffles are best eaten in the first few days, but will keep in the fridge for up to a week.
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Biscoff Truffles
Ingredients
- 250 grams Biscoff cookies approx. 32 cookies
- ¾ cups Rice Bubbles Rice Krispies
- pinch salt flakes
- ½ cup + 1-2 tablespoons dulce de leche Like Nestle Top 'n Fill ready made caramel
For the coating
- 200 grams Caramilk chocolate or use white or milk chocolate
- Extra Biscoff cookies and a drizzle of chocolate, to decorate
Instructions
For the truffles
- Place the Biscoff cookies in a food processor and blend until the mixture is broken down and resembles fine crumbs (no lumps).
- Add the crushed cookies to a bowl and add the Rice Bubbles and salt. Stir to combine.
- Add the dulce de leche (start with ½ cup) and mix the combine. Check the mixture. If it's still a little dry, add another 1-2 tablespoons of dulce de leche. (It shouldn't be too sticky or the balls will be difficult to roll).
- Use a teaspoon to scoop the mixture into teaspoon-sized portions. Roll the mixture into balls and place them on a tray lined with baking paper.
- Place the balls into the freezer for at least 15 minutes to set.
For the chocolate
- Break the caramel chocolate into pieces and place in a microwave safe bowl.
- Adjust the heat settings on your microwave to medium heat and heat for 1 minute and stir. Then, microwave on medium-low heat in 20 second bursts, stirring in between, until the chocolate is smooth and melted.
- Using a fork, dip the chilled balls into the chocolate. Allow the excess chocolate to drain from the balls (gently tap on the edge of the bowl) and place the balls on the lined baking tray. Repeat until all of the balls have been coated.
- Drizzle with a little extra melted chocolate and top with some crushed Biscoff cookies. Refrigerate for at least an hour to set. Enjoy!
Video
Notes
- Store-bought dulce de leche (I use Nestle caramel ‘Top n Fill’) is used to bind and provide moisture to the cookie filling. Store bought works just as well as homemade and is commonly sold in most supermarkets. You could swap for condensed milk, if preferred.
- When making the mixture, start with ½ can of the dulce de leche and then check the consistency. You may need to add 1-2 tablespoons more for everything to stick together. The mixture should be wet, without being too sticky to roll.
- Make sure you let most of the chocolate drip away from the balls before adding them to the tray (a fork is best for draining the excess chocolate). Otherwise, chocolate will pool at the bottom of the ball. If this happens, simply use a wooden skewer to trace around the bottom of the balls. This will make it easier to break the “feet” away after chilling.
- Don’t skip chilling the truffles in the fridge or freezer before dipping them in the chocolate. Chilling them helps them to maintain their shape and stops crumbs from falling into the chocolate. It also helps the chocolate set over the balls.
- If you don’t have a food processor to crush the cookies, place them into a large, sealable bag and crush them with a rolling pin.
- Storage: truffles are best stored in the fridge, where they will keep for up to 1 week. Layer a sheet of baking/parchment paper between layers to stop them from sticking together.
- Please note that the nutrition information is based on the mixture being divided into 22 truffles, with one truffle being one serve. The nutritional information is an estimate only and does not take into account any additional toppings served with the pie.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
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