Biscoff Buckeyes

1. 1

   Cream the Biscoff and butter in the bowl of a stand mixer. Add the brown sugar and powdered sugar and mix until the mixture comes together. Scrape down the sides of the bowl and add the oats. Mix until all of the oats are incorporated.

2. 2

   Scoop the dough into 1-inch balls and place on a Silpat-lined (or parchment-lined) baking sheet and refrigerate for 30-40 minutes.

3. 3

   Melt the white chocolate in a double boiler. Dip 1/2 to 3/4 of each Biscoff ball into the white chocolate, and, if desired, dip immediately into a bowl of sprinkles. Return to the baking sheet to set. Repeat with the rest of the buckeyes.

4. 4

   Store in an airtight container in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.