Biscoff Buckeyes

Those of you who read this blog regularly will know that I have a thing for peanut butter. Especially when it’s paired with chocolate. (See: these.  And this.  And, of course these.) Like in buckeyes.

When I first started making buckeyes, I melted a little bit of paraffin in the chocolate achieve a smooth texture.  That was a loooong time ago.  Nowadays, candy melts make dipping a lot easier.  It was an easy stretch to adapt these candies to include biscoff.  Along with adding a bit of texture, the cookie crumbs intensify the biscoff flavor.

original recipe

Biscoff Buckeyes

Yield: 40-45 buckeyes

Biscoff Buckeyes


1 c biscoff spread
1/4 c butter, softened
1 c biscoff cookie crumbs (about 12 cookies)
1 3/4 c powdered sugar
2 c dark chocolate candy melts


  1. Cream the biscoff spread and butter with a hand mixer. Beat in the cookie crumbs and powdered sugar on a low speed until well combined.
  2. Shape mixture into 1-inch balls. Set balls on a baking sheet lined with wax paper. Insert a toothpick into the center of each buckeye.
  3. Melt chocolate in a double boiler set over simmering water. Dip the buckeyes in the chocolate, leaving the top bare. Return buckeyes to the lined baking sheet. Chill until the chocolate has set.

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