The Spring Cleaning Project of 2012 started last week up in herrrrrre.
Just a few months ago, the Thankgiving Organization Attack went down like a clown. So you’d think a spring cleaning just a few, short months later would be bing-bang-boom and done.
So far, I’ve sorted at least 12 bins of clothing and thrown away no less than 23 bag of STUFF. At least half of that has been trash. I think our trash has babies. Otherwise, there’s no reasonable explanation for how we accumulate so much junk in so little time.
I’ll admit I did go a little overboard stocking up on holiday baking supplies. I really did intend to go through all those bags white chocolate, dark chocolate, milk chocolate, butterscotch, and mint chips. I just fell into a sugar coma before I could get to those bags wayyyyyyy in the back of the pantry.
But, there’s no sugar overload here today. I’m purging. I’m repurposing. I’m making room. For more baking supplies, no doubt.
I’m also having fun throwing together a little bit of this and that, while emptying a few more jars and shelf space – as evidenced by these candy cups featuring a semisweet chocolate bottom and a butterscotch top.
They’re stuffed with Biscoff cookies and Biscoff spread. Oh, yes. I like stuff stuffed with stuff. It sounds like the story of my life.
Oh, and those sprinkles on top? I don’t even remember buying those. Ha ha! Laugh with me here, so I don’t sound like a nervous giggler.
Sprinkles don’t go bad, right?
Well, even if they do, it’s only a few intermittent flakes of Botulism. More importantly, that’s one more container I can get out of the pantry. CHA CHING.
Butterscotch Chocolate Biscoff Cups
1 1/2 cups butterscotch chips
1 cup semisweet chocolate chips
2 tablespoons coconut oil, divided
1/4 cup Biscoff spread
3 Biscoff cookies, cut into quarters
chocolate sprinkles for garnish
Line a 12-hole muffin pan with paper liners. Set aside.
Place the chocolate chips in a microwave-safe bowl with 1 tablespoon coconut oil. Heat the chips in the microwave at 30 second intervals until 80 percent melted, stirring after each heating interval. Once the chips are 80% melted, stir the chocolate mixture continuously until fully melted and smooth.
Pour a scant tablespoon of the chocolate into the bottom of each paper-lined muffin hole. Place the pan in the refrigerator and allow the chocolate to chill and set for 30 minutes.
After 30 minutes, remove the pan from the refrigerator and place 1 teaspoon Biscoff spread in the center of the chilled chocolate. Place 1 Biscoff cookie quarter on top of the spread and press down lightly. Set aside.
Place the butterscotch chips in a microwave safe bowl with 1 tablespoon coconut oil. Heat the chips in the microwave at 30 second intervals until 80 percent melted, stirring after each heating interval. Once the chips are 80% melted, stir the butterscotch mixture continuously until fully melted and smooth.
Pour a heaping tablespoon of the butterscotch mixture over each Biscoff-filled chocolate layer, shaking the pan lightly to evenly fill each hole and cover the Biscoff completely. Decorate with sprinkles, if desired. Place in the refrigerator to chill and set for 30 minutes.
Serve. Keep the uneaten cups refrigerated. And hidden from other humans.Pin It