Biscoff Cheesecake Pretzel Bites
Ooooh, so the coolest thing finally happened here.
Okay, so maybe it’s not super cool to those of you who live in a big city and have fabulous shopping every which way. I mean, I have to drive three hours to the closest Trader Joe’s, and my local markets only recently started carrying Biscoff (although now that I’ve tasted it and can’t stop myself from eating it straight out of the jar, I’m kind of wishing we didn’t have it here–my pants might fit a little better).
Anywhoo, that cool thing? We got a Fresh Market. Which is just about the coolest store ever and a food bloggers dream. I could spend hours in there wandering around, checking out all of the amazing produce and fresh breads, cookies, pastries, and cheeses. Also, I’m totally obsessed with the fact that you can “make” your own peanut butter, and now on my “must-have” kitchen items list? A powerful enough blender/food processor to do just that. And while I’m just a tad bit embarrassed to admit it, I told the Tall Boy I wanted to go stroll around in there sometime, sans Doodle, for a date night. Yep folks, I’m wild and crazy like that.
But you know what I found on the shelves there? Biscoff cookies. It doesn’t take much to excite me.
And, because I’m relegated to making no-bake items since my oven is still out of commission,** I decided to grind up the cookies and add them to cream cheese, similar to my Biscoff Cheeseball. Then I remembered the completely awesome Oreo Cheesecake Pretzel Bites that Sally made, and I knew the prayers to my no-bake dilemma were solved: just squoosh the mixture between two pretzels.
Then I dipped them in white chocolate, ’cause chocolate is pretty much a necessity when using pretzels in any way, shape or form. Also, since I’m determined to at least get fall colors in, even if I can’t bake, I added some sprinkles.
Sprinkles make everything better, yes?
- ½ package Biscoff cookies, approximately 16 cookies
- 4 ounces softened cream cheese (I used ⅓ fat)
- 1½ tablespoons brown sugar
- 40 to 48 mini pretzel twists
- approximately 4 ounces white chocolate
- In a food processor or blender, pulse your cookies to fine crumbs. Mix cookie crumbs with the softened cream cheese. Allow your cheesecake mixture to chill until firm, about 30 minutes.
- Remove mixture from refridgerator, and roll into small balls, about 2 to 3 teaspoons each. Sandwich the mixture between two pretzel twists, pressing down just slightly so that the mixture spreads to the edge of your pretzels.
- Melt chocolate according to your package directions. Dip each pretzel bite into the melted chocolate and add sprinkles. Allow the chocolate to harden before serving. Store in the refrigerator.
Have a wonderful Friday, and a fabulous long weekend! What do you have planned??
**As of late Thursday night, it appears the Tall Boy has the oven back in working order–proof that you can learn everything you ever wanted to know on YouTube. Thanks, Tall Boy! x0
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