Description
Delightful bite-sized treats made from crushed Biscoff cookies, cream cheese, and dipped in white chocolate.
Ingredients
Scale
- 1 cup crushed Biscoff cookies
- 4 oz cream cheese, softened
- 1/2 cup Biscoff spread
- 1 cup white chocolate chips
- Popsicle sticks
- Sprinkles (optional)
Instructions
- Combine crushed Biscoff cookies, cream cheese, and Biscoff spread until well blended.
- Shape the mixture into small balls and insert a popsicle stick into each one.
- Place the cake pops on a baking sheet lined with parchment paper and chill in the refrigerator for about 30 minutes.
- Melt the white chocolate chips in a microwave or double boiler.
- Dip each chilled cake pop into the melted chocolate, ensuring it’s fully coated.
- Allow excess chocolate to drip off, then decorate with sprinkles if desired.
- Let the cake pops set on the parchment paper until the chocolate hardens.
Notes
Refrigerate uncoated or coated cake pops in an airtight container for up to a week. Freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Belgian
Nutrition
- Serving Size: 1 pop
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg