My adoration for the caramel-y, cinnamon-y spread in the red-capped jar is absolutely no secret. I can’t pass by the shelf and not pick up a jar. I should know better because I’m pretty sure that I could polish off a jar with just a spoon. I haven’t done that – I’m just pretty sure it could be done. I have resorted to only buying a jar when I know that I need to use it in a recipe. I just don’t trust my non-existent self-control. But I caved this weekend and bought a jar with no purpose in mind. So when I got home with it, I shoved it way back in the cabinet and just hoped that I would forget that it’s in there. It haunted me, though. My mind just doesn’t forget that I have Biscoff in the cabinet.
But I got started on a few other things and did let my mind wander from the Biscoff. I lit my fall candles. I listed to the Civil Wars radio station on Pandora. (Thank you, Verizon Xyboard for the constant stream of music in my house!). I made my first batch of soup. In bread bowls. And, confession: I might be prematurely in the holiday baking spirit. Our loft smelled like pumpkin pie all day on Saturday and I am not complaining.
And because of this baking spirit, I made a list. A list of things that I plan to bake this holiday season. One of those things: buckeyes. Truth: I didn’t know that they were called buckeyes until recently. It completely makes sense but when we made them when I was growing up we called them Peanut Butter Chocolate Balls. We also added Rice Krispies cereal to them and Icrave them as soon as people start mentioning holidays. So what was at the top of my list? Yes, peanut butter chocolate balls. Of course, I wanted to make them immediately, seeing as I have the patience of a 5 year-old. Once I get a craving for something, I don’t give it up. And then that hidden jar of Biscoff crept back into my mind. Biscoff Buckeyes? I think so. I really, really think so. White Chocolate and Sprinkle Biscoff Buckeyes? Um, yes, yes, that is a must.
Biscoff Buckeye Recipe
Yield: 18-20 buckeyes
Prep Time: 30 minutes
Total Time: 1 hour (includes chill time)
A twist on the traditional buckeye recipe: a Biscoff buckeye. Biscoff spread, powdered sugar, oats and white chocolate create a modern twist on the classic peanut butter buckeye.
1 cup Biscoff Spread
2 Tbs. butter, room temperature
2 Tbs. brown sugar
1 cup powdered sugar
1 cup oats
1 cup white chocolate chips
1/2 cup sprinkles, optional
Cream the Biscoff and butter in the bowl of a stand mixer. Add the brown sugar and powdered sugar and mix until the mixture comes together. Scrape down the sides of the bowl and add the oats. Mix until all of the oats are incorporated.
Scoop the dough into 1-inch balls and place on a Silpat-lined (or parchment-lined) baking sheet and refrigerate for 30-40 minutes.
Melt the white chocolate in a double boiler. Dip one-half the three-quarters of each Biscoff ball into the white chocolate, and, if desired, dip immediately into a bowl of sprinkles. Return to the baking sheet to set. Repeat with the rest of the buckeyes.
Store in an airtight container in the fridge.
If you prefer milk chocolate, I am sure it would be wonderful here. I personally am not a fan of milk or dark chocolate with Biscoff so I chose white, and I love the contrast of colors.
If you prefer to leave the oats out, sub the same amount of powdered sugar, Rice Krispie cereal, Golden Grahams, etc.
Disclosure: I am participating in the Verizon Wireless Midwest Savvy Gourmets program and have been provided with a wireless device and six months of service in exchange for my honest opinions about the product. As always, my opinions are 100% my own. I am truly enjoying working with this device. Using it in the kitchen has been a dream! Learn more by clicking here.
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