Biscoff Cream Eggs are the perfect nut free candy to add to your Easter baskets. A creamy Biscoff filling coated in white chocolate makes a dreamy dessert.
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For the past few years I have been making these giant Decorated Peanut Butter Eggs for our kids Easter baskets. Our oldest son devours his before the day is even half over!
This year he told me he wanted his birthday cake to be made completely from the peanut butter filling. I think he is on to something because that sounds amazing!
This weekend we made a batch of Peanut Butter Balls and decorated them to look like bunny butts, but it got me thinking. There are so many people with nut allergies that can’t enjoy these delicious treats. A nut free recipe is just what they need for their Easter baskets.
Now this isn’t rocket science, and it’s probably been done a thousand times, so just humor me. I used Biscoff cookie butter instead of the peanut butter!!!
If you have never seen, heard, or tried it before you may be wondering what is cookie butter. Well, it is a creamy spread made from crushed spice cookies. The dreamy spread tastes sweet and spicy. One spoonful and you will be hooked for life!
Oh my word!!!! The filling itself was addicting. Yes, I may have had my fair share of little pieces. But when you dip the eggs in white chocolate, it is like true magic.
Ingredients needed for Biscoff Cream Eggs:
- Butter
- Biscoff Cookie Butter
- Marshmallow Cream
- Vanilla
- Salt
- Powdered Sugar
- White Chocolate Melts
- Sprinkles
White chocolate and Biscoff just belong together!!! Just trust me and make these cookie butter truffle eggs and these White Chocolate Biscoff Cheesecakes. You will be a believer in no time too.
How to make Biscoff Cream Eggs:
Mix together the softened butter, Biscoff spread, marshmallow cream, vanilla, and salt until creamy.
Slowly mix in the powdered sugar until a soft dough forms.
Divide the dough into 12 balls. Shape them into an egg shape and flatten slightly with the palm of your hand.
Place the egg shapes on a parchment lined tray and place the pan in the freezer for about 30 minutes. Freezing the dough helps it keep its shape better when you dip them in melted white chocolate.
Melt the white chocolate melts according to the package directions.
Use a fork to drop one Biscoff egg into the melted chocolate at a time. Use a spoon to cover the top of the egg with more chocolate.
Lift the egg out and tap the fork on the edge of the bowl gently to remove the excess chocolate. Place on another parchment lined tray and top with sprinkles before the chocolate sets.
Other no bake Easter recipes you may like:
Colorful sprinkles and candies make these Easter Rice Krispie Treats disappear in a hurry. Kids of all ages can’t resist a soft marshmallow treat!
The tall pink ears and fun googly eyes on these Oreo Bunny Pops will have everyone reaching for another cute treat to munch on at Easter dinner.
These Party Peeps Eclair Cake Cups are a fun and easy no bake dessert that is served in little Mason jars.
This Carrot Cake Fudge with a layer of cream cheese fudge is a fun dessert to serve on Easter Sunday.
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Biscoff Cream Eggs
Biscoff Cream Eggs are the perfect nut free candy to add to your Easter baskets. A creamy Biscoff filling coated in white chocolate is a dreamy dessert.
Ingredients
- 6 Tablespoons butter, softened
- 1/2 cup Biscoff cookie butter spread
- 1/4 cup marshmallow cream
- 2 cups powdered sugar
- 1/2 teaspoon vanilla
- 1 - 10 ounce bag white chocolate melts
- 1/4 cup sprinkles
Instructions
- In a large mixing bowl beat the butter and Biscoff until creamy. Add the marshmallow cream and vanilla and cream again.
- Slowly add the powdered sugar until it is all mixed in.
- Divide the dough into 12 balls. Shape and flatten each ball into an egg shape.
- Place onto egg on a wax paper lined tray and freeze for at least 30 minutes.
- Melt the white chocolate melts according to the package directions.
- Using a fork, place an egg one at a time into the melted chocolate. Use a spoon to cover the tops.
- Remove the egg using the fork again. Tap gently on the side of the bowl to remove the excess chocolate.
- Place on the wax paper lined tray and top with sprinkles immediately. Store in a loosely sealed container on the counter for 1-2 days or in the refrigerator for 4-5 days.
Notes
You could also divide the dough down even smaller to make 24 biscoff truffles.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 330Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 23mgSodium: 108mgCarbohydrates: 43gFiber: 0gSugar: 37gProtein: 2g
Yum! These look and sound amazing!
Thank you Karissa!
I’m going to make these for my boys this week for Easter…thank you for sharing, Jocelyn! Enjoy your day!
I am so glad to hear that! I hope you guys enjoy them! Have a wonderful Easter.
These look absolutely scrumptious and very addicting!
You have no idea how addicting! I ate way more than I should have 🙂
I love the peanut butter eggs, but Biscoff eggs sound even better! I love that they are homemade too. Homemade candies always taste better. 🙂 Great recipe for this upcoming weekend!!
There is something about homemade candy that is just so satisfying!!!
Joceyln I’d make these in a heartbeat for Easter if I wasn’t absolutely positive I’d eat all that dough before it ever got dipped or shaped into eggs. 😉 It looks sooooo good!
That is a chance you will have to be willing to take 🙂 I did eat some of the dough too 🙂
Holy cow, these sound amazing!!
Amazing is the perfect word to describe these eggs!!!
This is ingenious! We would looove these eggs, and I have all the ingredients to make them! 🙂
He is Risen!
Leslie
Yay! It sounds like Biscoff Eggs will be in your kitchen this week!!!
I’d eat just about anything covered in those pretty sprinkles. 🙂 Egg treats are perfect for Easter!
Sprinkles do make everything look so much better!!!
Hello!
Just wanted to share that I have a recipe sharing party going on over at Man Approved Diet. I’d love for you to stop by and bring a dish to share!
Sarah
http://manapproveddiet.com/2013/03/25/the-return-of-man-approved-monday/
Beautiful eggs. They look positively addicting!
Thanks…addicting is for sure!!!
30 Min in the freezer isn’t too bad! I agree though, refrigerating dough is the crappy part.
No, 30 minutes isn’t too long. I just have patience issues 🙂
Yes, your son is on to something! I would actually prefer these to anything you can buy at the store Jocelyn! Really wonderful! That chick is adorable too!
Thanks Tanya!
Looooooove this! I’m all about peanut butter eggs, but Biscoff? How fun!
I hear ya on being all about peanut butter eggs. These were a fun twist, but I need more pb ones now!!!
I really want to like biscoff and every time I try it, I’m like,”ugh. Yuck.” I’ll keep trying.
Really? Oh, I could just eat the stuff by the spoonfuls!!! Definitely keep trying!!!
I don’t celebrate Easter, but I WILL be making these biscoff truffle eggs! They are so pretty and anything biscoff calls out my name ( and I am more than happy to answer the call). I think the beautiful white coating would work year round.
Biscoff calls out to me too!!! The white chocolate definitely would work all year long.
Genius! I love the peanut butter eggs but with Biscoff? Oh yum!!! ANd they are so pretty!
Thank you Erin!
I want all of these treats! They all look amazing!T hanks for sharing, Jocelyn!
All of these treats at once? Oh, now that would be heaven 🙂
Ohmigod. You’re my hero Jocelyn!
Haha! I love you too!!!
You have a smart son on your hands. This Biscoff filling would be incredible between two layers of white cake!
You are right! This filling in between a cake…absolutely delicious I’m sure!!!
MMM Get in ma belly! I have made biscoff chocolates before but not like this, I think I might become obsessed and hell yes eat the batter! What crazy person wouldn’t? LOL
I have no idea who wouldn’t eat the dough! I sure did!!!
This. Is. Genius.
Always finding different ways to continue my Biscoff addiction. I’m so making these this weekend.
Glad to know I’m not that only Biscoff addicted one around here!!! I hope you like them!
Uhm yah..these look divine! Saw them floating around on Pinterest and was thrilled when you linked up to The Scoop! Pinning again! XO
Thank you so much!!! Divine is definitely a great word to use on these!!!
I actually don’t think I could make these because they would never make it to the “egg” stage. (!!!) These look amazing, Jocelyn! Good work!!
I was a little worried myself, but I pressed on and got them dipped!! And if you eat all the dough…not a bad thing is it?
I just got my stash of Biscoff from the US when I went on my vacation but I’ve been so busy eating it straight out of the jar! Good thing I bought two – just might have to whip these up for myself…..ahem, I mean the kiddies! 🙂
Eating straight from the jar is usually how I roll too!!! I’m thinking you should have bought a few more though!!!
I have yet to try biscoff spread, but I really need to! These look insane! So cute!
What? Run and buy a jar today!!! You will love it!!!
Awww! These are so cute. They would go perfect in a little Easter basket. We are definitely going to give these a try. Thanks for sharing!
You are so right…the perfect treat for Easter baskets. I hope you love them as much as we did!
These are so cute! Perfect for Easter!
Thanks Holly!
Yay! Another Biscoff recipe… I LOVE Biscoff… 🙂 These are too cute!
Biscoff is just so easy to love!!!
I have a jar of cookie butter sitting in the pantry that will now be used to make these 🙂 I just hope I can control myself enough to leave some for my family to enjoy on Easter!
My fingers are crossed for you to be able to resist that temptation to dive into the bowl head first 🙂
Can you share the recipe you used as your base? Thanks.
Jocelyn, these Biscoff eggs are EVERYTHING! How crazy-awesome are these?!
I can only imagine how awesome these are!! I am obsessed with Reese’s eggs but an egg with Biscoff??? YUMMY!! Nice work!!
Mmm…these sound yummy!
Get out of town! I would so love one of those right now!
WHA??? I need these…like NOW! Nom, Nom, Nom…
Um, yum!! I can’t wait to try this recipe, I’ve been wondering about subbing the Biscoff spread for peanut butter because my husband is allergic to peanuts. I will definitely be trying these out!
Cheers!
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I couldn’t wait to make these and see what all the hype over Biscoff was. Downside I don’t Biscoff:/ But you can use Nutella instead of Biscotti and they are sloppily good:)
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These look and sound wonderful, and I’d love to make them for my daughter who’s allergic to peanuts and tree nuts. However, the nutritional information available online for the CandiQuik coating indicates it’s made on shared equipment with peanuts, and I imagine that’s a risk a lot of allergy parents (like me) would be unwilling to take. Same for Wilton candy melts. I’d love to find a reasonably priced, truly nut allergy-safe candy coating if anyone knows of one.
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