If you've ever tasted the delectable treat Biscoff, you KNOW
you're going to love this dish.
you're going to love this dish.
And if you've never tried it, you're missing out BIG TIME!
Biscoff is a spiced shortbread with bits of caramely flavors similar to the texture of peanut butter - you should be able to find it in the same aisle at the grocery store.
I got the image and this info from the lotusbiscoff.com page
through Google about how cookie butter was born....
In Belgium, people developed a habit of putting their favorite cookie, Lotus Biscoff, on their bread! Some used the whole cookie, some crumbled it, and others soaked it in their drink first. Delicious, but hardly practical, until someone had a bright idea. Why not make a creamy cookie butter? An innovative Belgian woman created her own recipe and entered it in a competition for a TV show. And guess what? She won! Afterwards, she and Lotus Bakeries worked together to bring Lotus Biscoff cookie butter to its smooth perfection.
Lotus cookies are sometimes given out on airplanes
as a special treat.
You can use 'light' ingredients in this recipe, but I suggest you
use full fat. The dip will last longer and hold up better with
full fat ingredients.
Now that we've established the basics, let's get on with this simple and amazing dish....
Get ready for the crowd to go wild....and be sure to have copies of this recipe on hand.
And be careful not to eat the jarfull with a spoon! It's hard to resist!
(hover over photo to pin)
BISCOFF FLUFF DIP
1 (8 ozs) block cream cheese, softened to room temp
1 (7 ozs) tub of marshmallow creme
1 heaping cup Biscoff cookie butter
3 Tb. whole milk or 1/2 & 1/2
1 tsp. pure vanilla extract
1 (8 ozs) tub frozen whipped topping, thawed
10 Biscoff (Lotus) cookies, coarsely crushed,
plus a couple more crushed for garnish
1/2 c. mini chocolate chips, divided
Dippers: Biscoff cookies, pretzel crisps, graham crackers,
strawberries or apple slices
In a large bowl, beat cream cheese until creamy and smooth. Add in
marshmallow cream and cookie butter; beat until smooth. Add
milk and vanilla, beating until blended.
Fold in whipped topping with a rubber spatula, adding crushed
cookie butter crumbs and about half the chocolate chips until
thoroughly combined and fluffy.
Cover and chill for 2 hours to let flavors blend. Set on the counter
a few minutes to soften before stirring. Stir and transfer to serving bowl. Garnish with extra crushed cookies and remaining
chocolate chips. Serve with your choice of dippers.
You may also enjoy...
(with Biscoff)
