No-Bake Biscoff Crunch Cookies

Ingredients

For the recipe

• 200 g real white chocolate containing cocoa butter, finely chopped or in small couverture drops
• 120 g smooth Biscoff spread, at room temperature
• 100 g original Biscoff biscuits, divided into 90 g for the mixture and 10 g for topping
• 60 g crisp toasted rice breakfast cereal, such as Rice Krispies
• 1 small pinch fine salt (approximately 0.5 g)

Instructions

1. Clear enough refrigerator space for a flat tray. Line one large tray or two smaller trays with baking parchment. Set out a mixing bowl, a flexible spatula and two spoons before melting the chocolate, as the mixture will thicken as it cools.
2. Weigh the biscuits and separate 10 g for the topping. Put the remaining 90 g into a food bag and break them gently with your hands or a rolling pin into pieces approximately 3-6 mm across. Keep some visible pieces for texture. Crush the reserved 10 g more finely.
3. Weigh the rice cereal into a large, completely dry bowl and add the 90 g broken biscuit pieces. Turn them together gently. Measure the Biscoff spread separately so it is ready to add to the melted chocolate.
4. Put the white chocolate into a clean, completely dry heatproof bowl. Set it over a saucepan containing a little barely simmering water, making sure the bottom of the bowl does not touch the water. Stir gently for approximately 3-5 minutes, until nearly melted. Keep steam and water out of the chocolate.
5. Remove the bowl from the saucepan while a few small pieces of chocolate remain. Carefully wipe any moisture from the outside of the bowl, then stir until the remaining pieces melt. Add the room-temperature Biscoff spread and salt, stirring until the mixture is smooth and evenly colored.
6. Let the chocolate mixture stand for approximately 2 minutes, stirring once, until it is only warm. It should still flow easily from the spatula. This short pause makes the mixture easier to portion without allowing it to set.
7. Pour the chocolate mixture over the cereal and broken biscuits. Fold gently from the bottom of the bowl until every piece is coated. Avoid vigorous stirring, which crushes the cereal.
8. Divide the mixture into 18 portions on the lined tray, leaving approximately 2 cm between them. Aim for cookies weighing approximately 27 g each once the reserved biscuit topping is included. Use one spoon to scoop and the other to slide the mixture onto the parchment.
9. Gently flatten each mound into a thick cookie approximately 5-6 cm across, keeping the mixture together at the edges. Press lightly with the back of a spoon or through a small piece of baking parchment. If the mixture spreads too much, let it stand for another 2-3 minutes before shaping.
10. Scatter the reserved biscuit crumbs evenly over the cookies while the coating is still soft, then press lightly so the crumbs adhere. Scrape any remaining mixture from the bowl and divide it among the cookies.
11. Refrigerate the tray for approximately 60 minutes, or until the cookies feel firm and lift cleanly from the parchment. Larger or thicker cookies may need extra chilling time. The finished cookies should hold their shape when picked up.
12. Transfer the set cookies to an airtight container, placing baking parchment between layers. Serve chilled, or let a covered portion stand at room temperature for 5-10 minutes for a slightly softer bite. Keep the remaining cookies refrigerated.