Biscoff Caramel Pretzel Bon Bons

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Christiana George
Christiana George
Welcome to The Tart Tart, my not-so-tart take on food, writing, and photography. I decided to start up this sucker after repeated nagging from Chris, my fiance, who cannot understand why the sight of a farmer’s market would send me into ecstatic convulsions (okay, total overstatement. I can be quite the histrionic at times).With that said, my interests, though chiefly in food, also span fashion, design, literature, and photography. So don’t mind the seemingly non sequitur odds and ends I toss in posts at times.

OK, so this is how it all started.  I had a bag of pretzel m&m’s that I wanted to use.  I didn’t want to make cookies, I was thinking more along the lines of a ball.  I know I wanted to use crushed pretzels.  The pretzel/peanut butter combo has already been done, so I wanted to do something different.  Biscoff and pretzels sounded good, but the combo had to be tested.  Out came the jar of Biscoff and in I dipped the pretzel.  Mmmm.  We had a winner.

So I proceeded to crush the pretzels to tiny bits in the food processor.  I measured out 2 cups and threw it in my stand mixer.  I figured 1 cup of Biscoff would be enough to mix with the pretzels.  Boy was I wrong.  The consistency was too dry.  I couldn’t form it into balls.  I didn’t give up. Instead I walked over to the pantry to see what else I could use.  Hmmm.  Fluff!  Yes, fluff works with almost anything.  All right, I added 1 cup fluff.  Nope not enough. 2 cups fluff?  Still not enough.  Darn it!

Think.  That’s what I did.  How about  melted butter?  OK, I added 3 tbsp melted butter.  Although the batter was slightly stickier, it still didn’t hold well.  Time to pull out the big guns.  I went back to the pantry and found a jar of Granache caramel spread I brought back from Canada at Easter.  I hadn’t even opened it yet.  Well, I was getting desperate.  Into the batter went 1 cup of caramel spread.  Finally the batter was the right consistency.  But did it have the right flavor?  Better than I expected.  I couldn’t wait to dip it in chocolate!

I also couldn’t wait to try out my new toy.  A cake pop mold from My Little Cupcake.  I already had the cupcake pop mold and loved it.  This one is even easier to use.  Here is where the m&m’s came into play.  I filled half the mold with batter and pressed in the pretzel m&m and then packed on some more batter and closed the lid and squeezed out the extra.

I did end up with a lot of little bon bons from this recipe even though I was eating the batter all along.  Sorry, but it was really good.  For the coating I didn’t have any dark chocolate candy melt on hand, so I used vanilla flavored and it worked out just fine.

But I wasn’t done yet.  These little beauties had to be decorated.  I melted some of the caramel spread and vanilla candy melt together to drizzle over the tops.  For toppings I used dark chocolate sprinkles, bits of left over pretzels, chopped walnuts and some I left with just the caramel drizzle.  Don’t they look purty?

Now it was time for another taste test.  Just look at that bite.  Oh goodness!  How do I describe it?  Well, if a Twix bar and a pretzel got together and had a baby, then this would be it.  The sweet Biscoff blended with the salty pretzel and a hint of caramel and covered in chocolate was pure bliss.  Just look at this guy, he agrees with me.

Biscoff Caramel Prezel Bon Bons

by The Sweet Chick

Prep Time: 20-30 min

Keywords: no bake dessert biscoff pretzels caramel dark chocolate

Ingredients (about 36 bon bons)

For the Bon Bons

  • 2 cups crushed pretzels
  • 1 cup Biscoff spread
  • 2 cups marshmallow fluff
  • 3 tbsp melted butter
  • 1 cup caramel spread

For the Coating

  • 1 cup dark chocolate chips
  • 1 cup vanilla flavored candy melt (or dark chocolate)

For the Drizzle

  • 1/2 cup caramel spread
  • 1/2 cup vanilla flavored candy melt

For the Toppings

  • dark chocolate sprinkles
  • chopped walnuts
  • pretzel bits


In a food processor chop up the pretzels until you have 2 cups crushed pretzels.

Place the crushed pretzels in a stand mixer and add the Biscoff, fluff, melted butter and caramel. Mix well, until batter becomes a dough like consistency and can be molded.

Using your hands or a cake pop mold, shape the batter into balls and place on wax paper. Place the balls in the fridge for 1-2 hours until they are firm.

In a deep bowl, melt the chocolate chips and the candy melt together in the microwave at 30 second intervals until melted. Stir well so there are no lumps.

Using a fork or a candy dipping tool, carefully dip the balls in the chocolate melt until well coated and then place on a clean wax paper until the chocolate hardens. If needed, place balls back in fridge for a few minutes.

Once chocolate is set, melt caramel and candy melt in microwave at 30 second intervals until melted and stir well until smooth. Place caramel in a frosting piping bag with tip or a ziplock bag snipped at the corner to drizzle the caramel over the balls. Sprinkle with toppings if desired.

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