If you’ve ever flown Delta you are probably familiar with Biscoff — those graham cracker-like cookies that are always a better option to peanuts. TFAW were shocked to learn there is life outside of planes for these little guys, and when we received a gratis package we put the new baking ingredient to work.
The premise of this recipe was a little of “everything left in the pantry.” While Speculoos or Biscoff spread probably would have been a preferable ingredient to peanut butter, I made do. I will admit, they were a bit dry and not as gooey as I would have liked. I would suggest cutting the baking time by 5-10 minutes or adding some more butter perhaps.
Biscoff Everything Treats
makes 24 mini treats
1/2 package Biscoff cookies, finely crushed
1/2 cup mini marshmallows
1/2 cup HEATH milk chocolate toffee bits
1/2 cup butterscotch chips
1/4 cup peanut butter (I used PB&Co. Mighty Maple ’cause that’s what was in stock)
1/4 cup unsalted butter
1 cup light brown sugar
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350 degrees and fill a 24 mini-cupcake tin with liners. On a stovetop over medium heat, melt butter and brown sugar. Once smooth, remove from heat and add peanut butter, stirring until blended. Set aside and let cool.
Combine all dry ingredients in a separate bowl, then fold in the marshmallows, butterscotch chips and HEATH pieces.
Add egg into your cooled mixture on the stovetop, then combine liquid and dry mixtures. Pour into each of the 24 mini-cupcake tins, filling about 3/4 to the top. Bake for about 25 minutes.