• Skip to main content
  • Skip to primary sidebar

The Cooking Collective logo

  • Home
  • About Me
  • Work with Me
  • E-books
  • Blog
  • Recipes
    • Air Fryer Recipes
    • Baking
    • Breakfast
    • Cakes and Desserts
    • Christmas Recipes
    • Chutneys, Jams, Spreads and Preserves
    • Dinners
    • Drinks and Cocktails
    • Easy Family Meals
    • Easter Recipes
    • Healthy
    • Home Grown Produce
    • Cooking With Kids
    • Lunch Box
    • Salads
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • Work with Me
  • Contact
  • Recipes
    • Healthy
    • Dinners
    • Baking
    • Lunch Box
    • Easy Family Meals
    • Easter Recipes
    • Cooking With Kids
    • Cakes and Desserts
    • Home Grown Produce
    • Christmas Recipes
    • Air Fryer Recipes
  • E-books
×
Home » Blog » Recipes » Biscoff Truffles

Published: Dec 17, 2021 Last Updated: Dec 17, 2021 by Andrea Geddes

Biscoff Truffles

12 shares
  • Share
  • Tweet
Jump to Recipe Jump to Video Print Recipe

These delicious no-bake Biscoff Truffles are made with crushed Biscoff cookies, thick caramel, Biscoff spread 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!

biscoff truffles on a dish with coffee and biscuits

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, Biscoff spread 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.
top view of finished truffles on a grey plate

Ingredients you will need

all ingredients for Biscoff truffles laid out on a table.

** 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 cookie will work.
  • Biscoff spread – is a creamy and smooth speculoos flavoured “spread” with a peanut butter-like consistency. It can be found in most supermarkets (the Lotus Biscoff brand is the most common, but any cookie-butter spread will work. Alternatively, you can even make your own!
  • 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.

Crushed biscoff cookies in a food processor
crushed cookies in a glass bowl

Step 2 – Mix together;

Add the Rice Bubbles and a pinch of salt and stir until completely combined. Then add the Biscoff spread and dulce de leche and stir to combine.

biscoff truffle ingredients in a glass bowl
truffle mixture in a glass bowl
biscoff truffle mixture in a glass bowl

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 chill.

biscoff balls on a baking tray

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.

biscoff ball dipped in melted chocolate
a spoon holding a truffle with melted chocolate


finished biscoff truffles on a baking tray

Expert tips

  • 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 the balls are a little crumbly, you can add another tablespoon of caramel or Biscoff spread to help them stick together.
  • 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

What do biscoff cookies taste like?

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!

Can you freeze Biscoff truffles?

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.

How long do Biscoff truffles last?

Biscoff truffles are best eaten in the first few days, but will keep in the fridge for up to a week.

finished chocolate truffles on a plate

Related recipes

  • Choc Peppermint Slice
  • Banoffee Pie
  • Oreo Balls (No Bake)
  • Malteser Slice (No Bake)

Tried this recipe? Please leave a star ⭐⭐⭐⭐⭐ rating or leave a review below and let you know how you went!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Instagram and Pinterest for the latest recipes and news.

biscoff truffles topped with chocolate on a grey plate

Biscoff Truffles

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!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Australian
Prep Time: 10 minutes
Cook Time: 0 minutes
Setting Time: 2 hours
Total Time: 10 minutes
Servings: 22
Calories: 131kcal
Author: Andrea Geddes
Prevent your screen from going dark

Ingredients  

  • 250 grams Biscoff cookies approx. 32 cookies
  • ½ cup Rice Bubbles Rice Krispies
  • pinch salt flakes
  • ½ cup Biscoff cookie butter spread
  • ½ cup dulce de leche Plus 1-2 extra tablespoons, if needed. Use Nestle Top 'n Fill ready made caramel or ready-made dulce de leche.

For the coating

  • 200 grams Caramilk chocolate or use white or milk chocolate
  • Extra Biscoff cookies and a drizzle of dark 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 Biscoff spread and dulce de leche (start with ½ cup) and mix to 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

  1. Biscoff spread – is a creamy and smooth speculoos flavoured “spread” with a peanut butter-like consistency. It can be found in most supermarkets (the Lotus Biscoff brand is the most common, but any cookie-butter spread will work. Alternatively, you can even make your own!
  2. 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 cookie will work.
  3. 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.
  4. If the balls are a little crumbly, you can add another tablespoon of caramel or Biscoff spread to help them stick together.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
 

Nutrition

Calories: 131kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 75mg | Potassium: 66mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 45IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 1mg
Tried this Recipe? Pin it Today!Mention @TheCookingCollective or tag #thecookingcollective!

Are you following us on Facebook, Instagram and Pinterest?

« Homemade Beef Tacos
Oreo Balls (No Bake) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

With four young kids, I know how busy life can be! It is my goal to create simple, fresh and affordable family friendly recipes that will save you time and stress in the kitchen... Read More…

Easy Family Meals

a bowl of ricotta gnocchi topped with cheese and basil.

Gnocchi di Ricotta (Ricotta Gnocchi)

zucchini slice topped with bacon on a white plate.

Easy Zucchini Slice with Bacon

a bowl of fried rice topped with prawns and spring onion

Prawn Fried Rice with Egg

a curry pie filled with vegetables on a grey plate

Vegetable Curry Pies (Oven or Pie Maker)

Healthy Tacos with Chicken

a bowl of pasta topped with chicken, sun dried tomatoes, pine nuts and fresh basil leaves.

Creamy Chicken Sun Dried Tomato Pasta

mini lasagne arranged on a white table

Individual Lasagne Cups (Beef and Ricotta)

turkey burger on a grey plate, topped with salad

Healthy Air Fryer Turkey Burgers

Top Posts

rocky road slices on a white plate

Easter Rocky Road with Mini Eggs

a piece of banoffee pie on a white plate with sliced bananas

Banoffee Pie

yellow-custard-slice-pieces-on-baking-paper

Vanilla Custard Slice

jam-drop-biscuits-on-white-plate

Raspberry Jam Drop Biscuits

top view of chicken pies on white paper

Creamy Chicken Pie with Puff Pastry

A close up of a burger with cheese and pickles on wooden board

The Best Ever Homemade Cheeseburgers

A plate of salad with olives, lamb and lemon, sprinkled with herbs

Greek Lamb Salad with Tzatziki

jar-of-lemon-butter-beside-lemons

Homemade Lemon Butter Spread

Footer

↑ back to top

About

  • Home
  • About Me
  • Accessibility
  • Privacy Policy
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Work with Me

Copyright © 2022 Brunch Pro on the Brunch Pro Theme