White Chocolate Covered Pretzels Filled With Biscoff

White Chocolate Covered Pretzels Filled With Biscoff could be just the dairy free recipe you've been looking for. One portion of this dish contains about 3g of protein, 1g of fat, and a total of 124 calories. For 26 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 1. It is brought to you by Cookie Madness. It works well as a cheap side dish. If you have Biscoff spread, chocolate wafers, pretzels, and a few other ingredients on hand, you can make it. This recipe is liked by 11 foodies and cooks. From preparation to the plate, this recipe takes about 12 minutes. With a spoonacular score of 40%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: White Chocolate-Filled Biscoff Cookies, White Chocolate Covered Pretzels, and White Chocolate Covered Pretzels.

Servings: 1

Preparation duration: 10 minutes

Cooking duration: 2 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Cover a tray with parchment paper. Place however many pretzels you’d like to make on the parchment.Melt some white wafers and drizzle white chocolate in the loops, gently brushing the white chocolate so it comes up against the sides of the pretzel. You are making the bottoms at this point, so don’t fill the loops completely with white chocolate.Set the chocolate by putting it in the refrigerator. When set, spoon little bits of Biscoff spread in the loops. Melt more white chocolate wafers and drizzle over pretzels, covering the filling and sides. Let set. At this point they still look kind of messy, so it’s time for a drizzle.Put a little Biscoff in an empty decorator bag or heavy duty freezer bag. Snip off the tip (or corner) and squeeze lines of Biscoff over the pretzel. That’s all there is to it! You can store these in the freezer, refrigerator or at room temperature.

 

Step by step:

1. Cover a tray with parchment paper.

2. Place however many pretzels you’d like to make on the parchment.Melt some white wafers and drizzle white chocolate in the loops, gently brushing the white chocolate so it comes up against the sides of the pretzel. You are making the bottoms at this point, so don’t fill the loops completely with white chocolate.Set the chocolate by putting it in the refrigerator. When set, spoon little bits of Biscoff spread in the loops. Melt more white chocolate wafers and drizzle over pretzels, covering the filling and sides.

3. Let set. At this point they still look kind of messy, so it’s time for a drizzle.Put a little Biscoff in an empty decorator bag or heavy duty freezer bag. Snip off the tip (or corner) and squeeze lines of Biscoff over the pretzel. That’s all there is to it! You can store these in the freezer, refrigerator or at room temperature.

Nutrition Information:

covered percent of daily need