Lucky Baker’s Minis

Sometimes in life, you need to make treats that aren’t maybe too technical and impressive but just fun and whimsical. I developed this “recipe” for the pure joy of having fun with biscuits, sprinkles, chocolates, fillings and bits and bobs in-between. This could even be a great group activity with friends or kiddies.

And because the whole fun of it is about it being random and unrestricted – I didn’t keep track what filling goes with what biscuit and the only way for a person to know what’s happening inside is to eat it. So, it’s a lucky packet – you never know what you are going to get.

Below are the ingredients I used – mixed and matched; choose what you feel like – and have fun while doing it!

PS. One thing I highly recommend is using a silicone mat – it makes peeling off the dipped biscuits so much easier.


(A) Filling Ingredients:

Filling One

Crunchy Peanut Butter

Filling Two

Hazelnut Spread and Crushed Salted Pretzels

Filling Three

Mini-Marshmallows or Big Ones Sliced

Filling Four

Cheesecake – 250 g soft cream cheese, 1 TBSP vanilla essence, ½ cup icing sugar, ¼ cup sour cream, ½ cup heavy cream

(B) Coatings:

Dark Chocolate

White Chocolate

Milk Chocolate

(C) Sprinkles and Finishing Touches:

Chia Seeds

Ground Peanuts


Edible Glitter

Walnut Pieces

(D) Biscuits:

Bakers Mini’s – Anything You Like! Eet-Sum-Mors, Marie Biscuits, Tennis Biscuits, Ginger Nut Biscuits!



Prepping the Toppings and Biscuits:

# Remove the desired amount of biscuits from the packets. Place a silicone mat (or at the very least baking paper sprayed with non-stick spray) on a baking tray (more if you planning to make large batches). Place the biscuits two-by-two.

# Crush the peanuts and walnuts and place the rest of the toppings in a container that will make it easy to sprinkle over the biscuits.


Prepping the Fillings:

# Cheesecake Filling: in a mixer combine the softened cream cheese, vanilla essence and icing sugar. Mix until smooth (about three minutes). Now, add the sour cream and cream and mix until a thick consistency (about 5 minutes). Voila.

# Peanut Butter and Hazelnut Spread Fillings: place in separate bowls and warm slightly in the microwave so that they are easier to spoon on biscuits. Crush the pretzels for the hazelnut filling, separately and add individually to the biscuits when assembling.

# Marshmallow Filling: add the mini marshmallows (or cut up big marshmallows into mini-sizes) to one side of a biscuit of your choice and place on a plate in the microwave. Microwave until it puffs up and take them out.

# Once desired filling/fillings is/are prepped, add a dollop of the filling to one side of the biscuit then place another of the same biscuit on top and secure. Be careful not to break any of the biscuits. Do this until all the biscuits are filled prepped and ready for coating.


Prepping the Coatings:

# Break up your three different chocolates and melt in a microwave safe bowls (separately) – first put it in for a minute and then take out and stir. Then in 15-second increments, taking out to stir, until the chocolate is the desired consistency. Don’t rush the process and burn the chocolate.

# Now, take the filled biscuits and dip in the chocolate of choice. Place it back on the silicone mat and add sprinkles and toppings. Do this with all the biscuits and then allow chocolate to cool/set – you can place it in the fridge to quicken the process once the chocolate has reached room temperature.

#Once completely set, peel of silicone mat (you can trim any rough edges but anyways – who cares) and enjoy with piping hot tea, freshly brewed coffee or a glass of red wine if that’s what floats your boat.

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