Sunday, March 11, 2012
White Chocolate Biscoff Cinnamon Toast Crunch Cups
I saw this recipe for Crispy Chocolate Peanut Butter Cups on the blog, Iowa Girl Eats. Total swoon! But, I was in the mood to experiment again, so I decided to change things up a little. Okay, I decided to change things up a lot.
First of all, it was time to do the Biscoff-peanut butter switch. Then, I thought, Biscoff really matches better with white chocolate than dark, so I went with that. Finally, going with the whole sweet-spicy nature of the Biscoff spread, I decided to use cinnamon toast crunch cereal instead of rice krispies. As you can probably imagine, these were shaping up quite well and that was only in my imagination so far.
Turns out that they were everything I could ever have imagined and more. One taste and the flavors just melted together perfectly. I loved them! I shared them with some other people at my church and they were raving about them and begging for more. Too bad I only made six of them for starters. I'll definitely have to make more of these next time, a LOT more.
White Chocolate Biscoff Cinnamon Toast Crunch Cups (heavily adapted from Iowa Girl Eats and created by Lisa of Sweet as Sugar Cookies)
1 1/4 c. Biscoff spread
1/4 c. butter, room temperature
1 c. powdered sugar
1 1/2 c. cinnamon toast crunch cereal, slightly crushed
1 3/4 c. white chocolate chips
Slightly crush the cereal so that it is in smaller bits, but not crumbs. Melt the white chocolate in the microwave or over a double boiler. Grease mini muffin cups with non-stick spray and add about half a tablespoon of melted white chocolate to each cup. Set aside.
In a large bowl, cream together the Biscoff and butter until smooth. Add in the powdered sugar, then mix until combined. Pour in the cereal and mix again until combined.
Roll the Biscoff-cereal mixture into small 1-inch balls. Press a ball onto the white chocolate in each cup and use your fingers to spread it out so that it fills the cup. Chill before eating.