Biscoff Truffles

5 from 1 vote

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!

Prep Time10

Cook Time0

Setting Time2

Total Time10

Course: Dessert

Cuisine: Australian

Servings:

Calories: 131kcal

Author: Andrea Geddes

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

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

Nutrition