Biscoff Cups
If you love Biscoff and Chocolate, that combo in these Biscoff Cups is going to be hard to resist. They have a bottom layer of chocolate, then a sweet and crunchy Biscoff filling, and another layer of chocolate on top. They’re easy to make ahead and perfect for sharing.
Biscoff cups are a no-bake treat made in cupcake liners, making them easy to portion and serve. The crunchy Biscoff filling has just enough crunch from the cookie crumbs to give it a nice bite and body to contrast with the smooth chocolate layers. They’re a like a homemade Reeses cup but with a cookie butter twist.
Ingredients For Biscoff Cups
The ingredients are simple, but each one has an important job. Biscoff spread and cookie crumbs create the rich filling, while the chocolate shell holds everything together. Use your favorite chocolate for a treat that’s exactly the way you like it.
- chocolate chips-see notes below
- neutral oil
- Biscoff spread
- butter
- Biscoff cookie crumbs
- sugar
- salt
Use Chocolate Chips Instead Of Almond Bark?
I often use chocolate chips instead of baking chocolate or almond bark because they’re easy to find, come in a variety of flavors, and are usually already in my pantry. I’ve tested melting all kinds of chocolate chips for coating candy, and they almost always work as long as I melt them in a double boiler over the lowest heat.
The only time I’ve struggled using them is when I “melted” the chocolate over high heat and essentially cooked them. The chocolate was frizzled in the bowl and hardened and I was unable to dip anything in it.
Nestlé chips seem to be especially hard to melt and dip with, generics seem to work much better. Nestlé chips used to melt really well for me, but something changed about 8-10 years back and they no longer work well.
You can switch up what kind of chocolate chips you use, I like milk chocolate and used them in this recipe. But feel free to use semi-sweet, dark or even white chocolate chips.
If you’re especially dedicated to making these with almond bark just follow the directions for melting and dipping with it. Be aware it’s very sweet and could possibly make the Biscoff cups entirely too sweet.
To Store
Keep the Biscoff Cups covered in the refrigerator until you’re ready to serve them. They’ll stay fresh for several days and are easy to make ahead for parties, holidays, or dessert trays.
Biscoff Cups
Ingredients
- 2 cups chocolate chips milk, dark, or semi sweet
- 2 tsp neutral oil divided
- 1 cup Biscoff spread
- 1 tbsp butter
- 1 1/2 cups Biscoff cookie crumbs this is about 5 1/2 ounces of cookies
- 1/4 cup granulated sugar
- Pinch salt
Instructions
- Line a muffin pan or baking sheet with 18 cupcake liners
- Set a heatproof bowl over a pan of simmering water to create a double boiler
- Add 1 cup chocolate chips and 1 tsp oil to the bowl
- Stir until melted and smooth, for best results don't melt the chocolate over high hear OR allow water to get into the chocolate bowl, your chocolate will be ruined if you do either of these things
- Divide the melted chocolate evenly among the cupcake liners
- Spread slightly to cover the bottoms
- Refrigerate or freeze until firm
Make the Filling
- Melt the Biscoff spread and butter together
- Remove from the heat and stir in the cookie crumbs sugar and salt
- Mix until fully combined
- Remove the chilled cups from the refrigerator
- Divide the filling evenly among the cups
- Press gently into an even layer
- Chill again until firm
Finish the Cups
- Return the double boiler to low heat
- Add the remaining 1 cup chocolate chips and remaining 1 tsp oil
- Stir until melted and smooth
- Remove the cups from the refrigerator
- Divide the melted chocolate over the filling layers
- Chill until the chocolate is completely set
- Serve chilled or at room temperature
Video
Notes
- Chill time includes setting both the bottom chocolate layer and the finished cups
- Store in an airtight container in the refrigerator for up to 1 week
- Milk chocolate creates a sweeter cup while dark chocolate provides more contrast with the Biscoff filling
