Biscoff Bats

Ingredients

• 9 Biscoff Cream Biscuits (there’s 15 in a pack, so one pack should be enough to cover casualties!)
• 160g White Chocolate Bar
• 100g Biscoff Spread (I used smooth to keep the bats looking shiny!)
• 12 edible eyes (I got mine from the brand Cake Décor, available in UK supermarkets!)

Method

1. Line a baking tray with baking paper or a silicon mat and set aside.
2. Use a knife to carefully seperate the 9 biscoff cream biscuits in to halves. Take 6 of the biscuit halves (so 3 biscuits worth) and carefully cut these in half to make the wings. You should end up with 12 biscuit halves, and 12 biscuit wings! (I found I had a few casulties while attempting this - luckily a pack of Biscoff Cream Biscuits contains 15 biscuits, meaning you should have backup biscuits for any that break!)
3. Melt 25g of the white chocolate in the microwave until melted and smooth, leave for a couple of minutes to cool slightly, then assemble the bats! Place approx half a teaspoon of melted white choc on to one biscuit half (I did this on the 'inside' of the biscuit, where the cream is). Take two biscuit wings and press in to the melted white choc, and then place another biscuit half firmly on top, enlosing the wings. You can add more melted white choc if you need more 'glue'. Place on to the prepared baking tray. Repeat for all 6 bats, and then place in the fridge to set for 5 minutes.
4. While you wait for the bats to set, prepare the coating - microwave the remaining white chocolate and the biscoff spread together (use a wide but shallow microwave safe bowl) until fully melted and smooth, then leave for a couple of minutes to cool slightly. Take the biscoff bats out of the fridge when the white chocolate is set.
5. One by one, use a fork to dunk the biscoff bats in to the melted white chocolate and biscoff spread mixture, ensuring the bat is fully coated. Use a second fork to knock off any excess spread, if needed, and then place the coated bat back on to the lined baking tray. While the spread is still soft, carefully place two eyes on to the 'face' of the bat! Once all the bats have been coated and the eyes have been added, place in the fridge for 30 minutes, or until set, then enjoy!

Notes

• - Store your Biscoff Bats for up to 1 week in the fridge, loosely covered.
• - As the coating of the bats contains biscoff spread you'll find that the bats soften up quickly at room temperature (especially in warm hands), for that reason I recommend serving them from chilled, if possible!
• - I used edible eyes for the bats, but you could use chocolate buttons, chocolate chips, or an edible cake pen to add the eyes!

Recommended Equipment and Ingredients*

• Kitchen Scales
• Baking Tray

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