It is awing! The flavor reminds me a small bit of gingerbread, which is upright perfect for this instant of assemblage!

Then the combining gets studded with Country candy bits and mini brown chips for a bit of scranch and redundant sweetness… yum! After all the principal ingredients are integrated, you could sure meet provide this in a ball as a dip or shape it into one hulk mallow ball, but bringing it in soft particular mini cheese balls makes this direction added fun! I listing the chilled accumulation into micro balls and change them a run finished shredded pecans for a crunchy, nutty coat that is the perfect windup
mode on these confectionery small appetizers.

  • 8 ounces cream cheese, softened
  • ¼ cup Biscoff creamy spread
  • ¼ cup butter, softened
  • ¼ teaspoon vanilla
  • 2 tablespoons brown sugar
  • ¾ cup powdered sugar
  • ½ cup English toffee bits
  • ½ cup semi-sweet mini chocolate chips
  • 2 cups pecans, chopped

  1. In a large mixing bowl, beat the cream cheese, butter, Biscoff, and vanilla until fluffy and well combined.
  2. Add the powdered sugar and brown sugar and beat until completely mixed .
  3. Stir in the chocolate chips and toffee. Cover and refrigerate 1-2 hours to allow flavors to blend.
  4. Shape mixture into 1½ inch - 2 inch mini cheese balls and roll in chopped pecans, completely covering the outside. Store in refrigerator until ready to serve.
  5. When ready, add a toothpick to each mini cheese ball and serve along with pretzels, graham crackers, or apple slices for dipping. Makes about 18 mini cheese balls.

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