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buckeyes
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4.80 from 5 votes

Author: Adapted from Pass the Sushi who adapted from Baked Explorations

Ingredients

  • ¼ cup cream cheese softened
  • 1 ½ cups Biscoff
  • 1 cup graham crumbs
  • 3 cups confectioners sugar
  • 10 tablespoons butter melted and cooled
  • 12 ounces good quality dark chocolate broken into bits, I used Scharffen Berger Limited Edition Bentre

Instructions

  • In your mixer with paddle attachment combine the cream cheese and Biscoff.
  • Add the graham crumbs and beat for about 10ish seconds.
  • Add your confectioners sugar and butter, beat again. Start slow and build speed once sugar is blended in.
  • Scrape sides of bowl and beat again.
  • I made the balls and put them in the freezer for a couple of minutes to set them before dipping.
  • In a double boiler, or pot with glass bowl over it, melt your chocolate.
  • Line a cookie sheet with parchment.
  • Now dip your balls into the chocolate with a fork or a skewer. Roll around until almost all coated.
  • Now place on the cookie sheet to set.
  • You can drizzle more chocolate over top if you like.
  • Put them in the fridge for about 30 minutes to set.
  • Serve with a big Biscoffy, Biffy smile.

Notes

These are also very good with milk chocolate. I did some that way for Mini-me who prefers milk chocolate over dark.