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

Yield: 12 eggs

Prep Time: 1 hour

Total Time: 1 hour

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.

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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

1. In a large mixing bowl beat the butter and Biscoff until creamy. Add the marshmallow cream and vanilla and cream again.
2. Slowly add the powdered sugar until it is all mixed in.
3. Divide the dough into 12 balls. Shape and flatten each ball into an egg shape.
4. Place onto egg on a wax paper lined tray and freeze for at least 30 minutes.
5. Melt the white chocolate melts according to the package directions.
6. Using a fork, place an egg one at a time into the melted chocolate. Use a spoon to cover the tops.
7. Remove the egg using the fork again. Tap gently on the side of the bowl to remove the excess chocolate.
8. 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: 1
Amount Per Serving: Calories: 330Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 23mgSodium: 108mgCarbohydrates: 43gFiber: 0gSugar: 37gProtein: 2g

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