Biscoff Buckeyes

• 1/4 cups Cream Cheese, Softened
• 1-1/2 cup Biscoff Spread
• 1 cup Graham Crumbs
• 3 cups Confectioners Sugar
• 10 Tablespoons Butter, Melted And Cooled
• 12 ounces, weight Good Quality Dark Chocolate, Broken Into Pieces

1. In your mixer with a paddle attachment, combine the cream cheese and Biscoff. Add the graham crumbs and beat for about 10 or so seconds.
2. Add your confectioners sugar and butter, beat again. Start slow and build speed once sugar is blended in.
3. Scrape sides of bowl and beat again.
4. I made the balls and put them in the freezer for a couple of minutes to set them before dipping.
5. In a double boiler, or pot with glass bowl over it, melt your chocolate.
6. Line a cookie sheet with parchment.
7. Now dip your balls into the chocolate with a fork or a skewer. Roll around until almost all coated. Place on the cookie sheet to set. You can drizzle more chocolate over top if you like.
8. Put them in the fridge for about 30 minutes to set. Serve with a big Biscoffy, Biffy smile.
9. Note: This is also very good with milk chocolate. My daughter prefers milk so I did 1/4 batch with it. Tastes great.

ubc, graham crumbs, confectioners sugar, butter, chocolate

Taken from tastykitchen.com/recipes/desserts/biscoff-buckeyes/ (may not work)