Crunchy Biscoff Pretzel Cups Recipe
Yield: 24 candies
Salty and sweet mousse in a chocolate cup
- 2 Cups milk chocolate melted
- 1/2 Cup pretzels crushed
- 1 Tablespoon brown sugar
- 4 oz cream cheese softened
- 1/2 Cup Crunchy Biscoff spread
- 1 Cup powdered sugar
- 8 oz Cool Whip thawed
Prepare chocolate cups by using a squeeze bottle of chocolate (or brushing up the sides) to coat 24 mini cupcake liners. Refrigerate until firm. Use any leftover chocolate to swirl onto parchment paper to make chocolate garnishes if desired.
Pulse pretzels and brown sugar together in a food processor until pretzels are finely chopped. Set aside.
In the bowl of your mixer combine cream cheese and Crunchy Biscoff spread until combined.
Slowly beat in the pretzel crumbs and then the powdered sugar.
Fold in the Cool Whip.
Using a piping bag with the tip cut off fill each of 24 chocolate cups (tear away paper cups if desired). Add optional chocolate garnish. Chill at least 1 hour.