Skip to main content

Salted Caramel Cookie Truffles

(0 reviews)
Salted Caramel Cookie Truffles
  • Prep Time 50 min
  • Total Time 1 hr 55 min
  • Servings 42
  • Pinterest
    3K
  • Fave
    0
  • Email
    0
  • Facebook
    324
  • Print
    0

  • Pinterest
    3K
  • Fave
    0
  • Email
    0
  • Facebook
    324
  • Print
    0

Decadent salted caramel cookies rolled into truffles and coated with almond bark -- a new favorite indulgence.

Ingredients

1
pouch (1 lb 1.5 oz) Betty Crocker™ salted caramel cookie mix
Butter and egg called for on cookie mix pouch
4
oz cream cheese, softened
14
oz vanilla-flavored candy coating (almond bark)
3
tablespoons toffee bits

Directions

  • 1 Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.
  • 2 In food processor, process half of the cookies to fine crumbs. Remove and set aside; continue to process remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 42 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
  • 3 In medium bowl, microwave candy coating uncovered on High 60 to 90 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
  • 4 Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in coating. Return to lined cookie sheet, and immediately sprinkle top with toffee bits. If coating has cooled too much, reheat. Repeat with second half of cookie balls. Store covered in refrigerator.
Tips  

For even easier dipping, take two plastic forks, cut out center two tines, and use to dip into melted chocolate.

Make ahead, and freeze truffles in airtight containers with waxed paper between layers.

Drizzle dark chocolate on truffles for even more dazzle.

Shape truffles fast by using a small cookie scoop.

No food processor? Follow step 1 as written. Then place half of the cookies in 1-gallon resealable food-storage plastic bag. Seal bag; crush cookies with rolling pin to small crumbs, breaking up larger pieces with hands if necessary. Place crumbs in large bowl. Repeat to crush remaining cookies; add to crumbs in large bowl. Add cream cheese. Beat with electric mixer on low speed 1 to 2 minutes or until mixture is well combined, starts to come together and can be formed into balls. Continue as directed in recipe.

Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet