These yummy biscoff cakesicles are made with biscoff cookies and white chocolate, and the perfect handheld dessert for anyone that loves biscoff cookies + cake pops.
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How to Make Biscoff Cakesicles
- Coat the Molds. Melt the gold caramel chocolate in the microwave in short bursts, stirring until smooth. Brush a thick, even layer inside the cakesicle molds, letting the extra drip off. Chill the molds for about 15 minutes so the chocolate sets.
- Make the Filling. Crush the Biscoff cookies into fine crumbs. Melt the white chocolate with the heavy cream until smooth, then stir it into the crumbs until everything’s evenly mixed. Spoon the mixture into the molds, press it down gently, and insert the sticks. Chill until the filling starts to firm up a bit.
- Finish and Set. Spoon or brush the remaining melted gold caramel chocolate over the tops to seal the cakesicles completely. Refrigerate for around 4 hours, or until firm. Carefully remove them from the molds and decorate however you like.
Storage and Freezing Instructions
To Store: Once the cakesicles are finished, I keep them in a sealed container in the fridge. They stay nice and fresh for a few days, though they usually don’t last that long. They taste great cold, but I sometimes let them sit out a few minutes before serving so the texture softens a bit.
To Freeze: If I make a big batch, I freeze them in a single layer on a tray first so they don’t stick together. Once they’re solid, I move them into a freezer-safe container. When I’m ready to enjoy them again, I thaw them in the fridge.
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Ingredients
- 10 oz Biscoff cookies
- 2/3 cup white chocolate buttons
- 3 tbsp heavy cream
- 1 ½ cups gold caramel chocolate buttons
Instructions
- Melt the gold caramel chocolate in a microwave-safe bowl on medium power in 20–30 second intervals, stirring after each, until smooth.
- Brush the inside of the cakesicle molds with the melted gold caramel chocolate.
- Let the excess chocolate drip off and refrigerate the molds for 15 minutes.
- Crush the Biscoff cookies in a food processor into fine crumbs.
- In a microwave-safe bowl, melt the white chocolate with the heavy cream on medium power in 20–30 second intervals, stirring until smooth.
- Combine the melted chocolate mixture with the Biscoff crumbs until well mixed.
- Remove the molds from the fridge.
- Add the Biscoff and white chocolate mixture into the molds.
- Press gently with a spoon to level the mixture.
- Insert the sticks into the molds before chilling.
- Refrigerate until slightly set.
- Pour the remaining gold caramel chocolate over the top to seal the cakesicles.
- Refrigerate for at least 4 hours to fully set.
- Remove the cakesicles from the molds.
- Decorate as desired before serving.
