Description
Ingredients
Scale
12 Medjool dates, pitted
1/2 cup marshmallow fluff (marshmallow creme)
6 Biscoff cookies, broken in half
½ cup milk chocolate chips or melting wafers
1 teaspoon coconut oil (optional, for smoother melted chocolate)
Crushed Biscoff cookies for garnish (optional)
Instructions
- Slice each Medjool date lengthwise, being careful not to cut all the way through. Remove the pit if it is still inside.
- Spoon about 1 teaspoon of marshmallow fluff into each date.
- Press a chunk of a Biscoff cookie into the marshmallow fluff.
- Melt the chocolate in a microwave-safe bowl in 20-second intervals, stirring after each interval until smooth. Stir in the coconut oil if using.
- Spoon or drizzle the melted chocolate over the stuffed dates until the tops are covered.
- Sprinkle with crushed Biscoff cookies, if desired.
- Place the dates on a parchment-lined plate or tray and refrigerate for 15 to 20 minutes, or until the chocolate has hardened.
- Serve immediately or store in the refrigerator until ready to enjoy.
Notes
- Medjool dates work best because they are soft, large, and naturally caramel-like.
- If the marshmallow fluff is sticky, lightly grease the spoon with cooking spray before scooping.
- Dark chocolate or semi-sweet chocolate can be used instead of milk chocolate.
Nutrition
- Serving Size: 1