Biscoff Pie Pops

I could not be happier to have Dorothy here from Crazy for Crust.  She is all sorts of awesome!  Not only does she make the absolute most amazing desserts, like these Funfetti Gooey Bars or this Seven Layer Ice Cream Pie, she is just all around one of the nicest bloggers you will ever meet.  She is always sharing other people’s work, leaving comments, and pinning away spreading the love.  Thanks for being here, Dorothy!!!

Okay, off to get more baby snuggles!

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Hi everyone! This is Dorothy, from Crazy for Crust. I love to make all sorts of sugary treats and then I share them on my blog with a slice of my life. And I talk…a lot.

I am so excited to be here at Lisa’s house today! You know what would be better? If I really was at Lisa’s house, not just on her blog. We’d sit together at her kitchen table while our kids played and we’d drink wine and eat Biscoff straight from the jar.

You’ve had Biscoff, right? That ohmigoodness-amazing spread that’s made of cookies? I know you’ve heard about it before, because you’re here at Lisa’s. She’s as obsessed with it as I am. I mean, she put it in a pie and in a martini. The girl is one after my own heart!

I’ve made pie with Biscoff, and banana bread, and a whole bunch of other fun goodies. When Lisa asked me to guest post for her, I knew I wanted to use our favorite spread in a recipe again. And I wanted to make some version of pie, because, well…I’m crazy for crust.

#allcrust #allthetime #mymotto

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It’s summer, and it’s approximately one billion degrees here in Sacramento. It’s been that way for too long – we’ve been using our A/C since the beginning of May. So we need lots and lots of ice cream and frozen treats!

I love frozen Biscoff treats. I think the pie I made was my favorite one yet, so I went about replicating that pie into a popsicle. A great single-serve treat for when I want a frozen dessert, but one that’s not a whole pie. These are the perfect result!

You mix Cool Whip (I use fat-free) with Biscoff and some milk. You add it to your popsicle molds and before you freeze them you add the crust – of course. Everything is better with crust! I used a simple graham and butter mixture for this crust. And I cheated – I used boxed graham cracker crumbs.

Am I the only one in the world that, when grinding graham crackers in the food processor, manages to get them all. over. the. kitchen? They never stay in the food processor and my dog then has to I have to mop my floors. So, I use cheater grahams. They’re just as good, and way easier. 🙂

These popsicles come together in no time. And they’re the perfect treat to share with a Biscoff-loving friend!

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Thanks for having me here today Lisa!

I’d love for you all to come visit me sometime. I’ll talk your ear off, ply you with sugar, and make you love crust. #promise

Biscoff Pie Popsicles

2 tablespoons butter (or butter spread)

1/2 cup graham cracker crumbs

1/4 cup Biscoff

2 ounces almond milk (or regular milk is fine too)

1/2 tub Cool Whip

{Note: these did NOT work in my Zoku. It was probably my error, since it was the first time I was using it. I had success with regular popsicle molds.}

1. Melt butter in a small bowl. Stir in graham cracker crumbs. Set aside.

2. Place Biscoff in a medium bowl. Heat for about 20 seconds to smooth it out. Whisk in almond milk (or regular milk). Fold in Cool Whip.

3. Place Biscoff mixture into popsicle molds. Mine made 6, but yours will depend on size. Don’t fill the mold all the way to the top, leave about 1/2” for the graham cracker “crust”. Tap to settle and air pockets. Fill the mold the rest of the way with the graham cracker crumbs and press to compact. Place sticks in according to your popsicle maker directions and freeze several hours or overnight. Run molds under water for a few seconds to aid in removing from molds.

Thanks for reading!

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Thanks Dorothy!!  You know me too well, these look amazing!!!

Comments

  1. Suzi says

    Love Biscoff! So glad I discovered it. I understand it has no nuts & that is part of its goodness[in my eyes anyway.]. Thanks for the recipe. Suz

  2. Nancy Anderson says

    Why not use Biscoff cookies instead of graham crackers for the crust? These sound amazing.

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