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
- sprinkles
- 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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uh, YUM! these look amazing! and so happy you have a fun new store near you – that’s fabulous!
amy @ fearless homemaker recently posted..soft + chewy chocolate cookies
I’m in love – these definitely need to happen, asap!
Sarah @ Miss CandiQuik recently posted..10 Back to School Recipes!
These look inviting and so addictive!
Asmita recently posted..Mango Lassi
Do you mix the brown sugar with the cream cheese and cookie crumbs?
Be still my heart! WOW. These look incredible, girl! See, good things CAN come from broken ovens 🙂 and I totally would want to go on a girl-date with you to “browse.” I LOVE grocery shopping (dare I say more than personal clothes shopping?!) and I love just going to the store and walking around to browse new products, muse for future meals and get inspired in the candy aisle. So fun! These look amazing and I want the entire batch. We could call it our “popcorn” and our grocery-store date the “show.” Eeek!
Hayley @ The Domestic Rebel recently posted..The Friday Roundup
These need to make an appearance at my house soon! Yum!
Jessica@AKitchenAddiction recently posted..No Bake Butterscotch Pecan Granola Bites
Oh wow. You blow my mind with these! And yay for your now working oven!
Dorothy @ Crazy for Crust recently posted..Whatever Friday
Hi Ashley: I made both your White Chocolate Blueberry Crunch Bread and Spiced Peach and Carrot Bread today to take to our daughter’s house for the weekend. I put some in smaller loaves so I could try them out before I shared them. They were great! I’m sure they will get good reviews this weekend. Thanks, and enjoy your new oven!
Kim recently posted..No Pie for Moving Day (But they did get cookies)
These are so cute and perfectly festive for fall! Chocolate covered pretzels are one of my fave things and pretzels with filling? Gotta have ’em!
Back For Seconds recently posted..Ice Cream 1st Birthday Bash and *Link Party*
SO glad you created a spin-off version of mine. 🙂 Biscoff cookies are divine aren’t they? I can’t imagine how tasty paired with cream cheese, too. And sometimes I find that no-bake goodies are just as good, if not better.. than baked. Much less labor intensive!
sally @ sallys baking addiction recently posted..10 Easy Cookie Recipes for Labor Day Weekend
Found your post via Something Swanky’s linky party–and I’m so glad I did! I’ve been looking for the ultimate snack-bite Biscoff treat, and these will definitely be on the next potluck platter I bring. I especially love the (now-relevant) Halloween colors. Thanks for sharing!
So wondering if you have seen the Biscoff Spread they make since you have just gotten to cookies! It is utterly amazing and tastes just like the cookies! You must try it. It looks like peanut butter but is a bit thinner and they have as crunchy version that I assume has cookie crumbs in it!
Yes!! HUGE fan of the spread–it’s addicting, isn’t it? 😉