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Yields: 6 cups
4 ounces Elite Dark Chocolate (60% cocoa or higher), chopped or chips
1 teaspoon Heaven & Earth Coconut Oil (optional, makes for a smoother snap and easier removal)
4 ounces white chocolate, chopped or chips
1/3 cup Lotus Biscoff Cream (cookie butter), melted
1/2 cup Rice Krispies cereal
2 to 3 Lotus Biscoff cookies, roughly crushed
flaky salt, such as Tuscanini
In a microwave-safe bowl, melt the dark chocolate and coconut oil in 30-second intervals, stirring in between until completely smooth.
Spoon about one to one and 1/2 tablespoons of the melted dark chocolate into the bottom of each silicone mold cavity. Tap the mold gently on the counter to level the chocolate and remove air bubbles.
Place the mold in the freezer for about five to 10 minutes just to let the base set slightly.
Melt the white chocolate in the microwave in short bursts until smooth.
Add the Lotus Biscoff cream to the white chocolate. Don’t over-mix if you want a “swirled” look, or stir thoroughly for a uniform caramel-colored filling.
Gently fold in the Rice Krispies until they are evenly coated but not crushed.
Divide the Lotus-Rice Krispie mixture evenly among the six cavities, piling it on top of the dark chocolate base. Use the back of a spoon to press it down gently to ensure it sticks to the bottom layer.
Before the mixture sets, sprinkle the crushed Lotus cookies generously over the top of each cup and some flaky salt. Press the crumbs down very lightly so they embed into the white chocolate.
Place the mold in the freezer for at least 30–45 minutes. Once firm to the touch, gently peel the silicone mold away from the sides and pop the cups out from the bottom.
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