Biscoff Crackle Pies

Biscoff Crackle
80g Copha, chopped
60g dark cooking chocolate 45%, chopped
60g packet Lotus Biscoff biscuits
1½ cups (60g) Kellogg’s Rice Bubbles
¼ cup (20g) desiccated coconut
Biscoff Cream
250g cream cheese, chopped and softened
2 tablespoons icing sugar
300ml thickened cream
1 tablespoon melted Copha, cooled
¾ cup (150g) Crunchy Lotus Biscoff spread
Extra whipped cream to serve
1. Spray a 12-hole muffin pan (1/3 cup capacity) with cooking
spray. Line bases with rounds of baking paper.
2. Heat Copha and chocolate in a large bowl over a saucepan of
simmering water until melted. Remove and set aside.
3. Crush or process Biscoff biscuits in a food processor until it
forms a fine crumb. Add Biscoff, Rice Bubbles and coconut to
the Copha mixture. Mix well.
4. Spoon 1 ½ tablespoons of crackle mixture into each muffin
hole. Press firmly with the back of a spoon to form the
base. Approx. 1/3 of the crackle mixture will be remaining to
decorate the tops. Refrigerate bases for at least 15 minutes.
• Pies can be refrigerated in a sealed container for up to 3 days.
• If the Biscoff spread is too firm to fold through the cream
mixture, warm it in the microwave for 5 seconds.
• Copha and chocolate can be melted in the microwave. Place
into a microwave safe bowl and heat on High for 1-2 minutes.
Stir until melted and smooth

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