Tuesday, September 15, 2015

Caramel Apple Truffles

Don't you just love the fall?

I know that technically it isn't quite fall yet (give it a couple more days!), but the weather has been doing a very convincing job of implying that autumn is upon us.  And, as always, autumn means apple season and family get-togethers.

Bruce and I had a family gathering in Utah this past weekend, and I decided that I was going to bring truffles.  But, not just any truffles.  I have been dying to come up with a caramel apple truffle recipe, and by jove, I think I've got it!

These bite-sized beauties are a caramel cookie base with a chopped apple center, dipped in white chocolate, and drizzled with chocolate caramel.  Yowza!  These babies are completely decadent, and make you feel like you are biting into a caramel apple, without getting it stuck in your teeth, so it's a win-win!















Caramel Apple Truffles

Ingredients:

15 oz vanilla sandwich cookies
1/3-1/2 c. salted caramel spread (I used Cake Mate dessert spread)
6 oz cream cheese (softened)
1 c. chopped apples (chopped very small)

Coating:

12 oz vanilla almond bark

Topping:

2 oz chocolate
1 Tbs salted caramel spread

Directions:

In a food processor or blender, crush the cookies until they are well crumbled.  In a large bowl, mix the cream cheese and caramel until smooth.  Stir in the cookie crumbs and mix until thoroughly incorporated.

Spoon about a teaspoon-sized amount of the mixture into your hand.  Place a few of the chopped apple pieces into the center of each truffle, and seal the dough around them so that the apples are completely covered.

Place the balls onto a silpat lined baking sheet and freeze for at least 10 minutes.

Melt the almond bark. Remove the truffles from the freezer and dip each ball into the coating, turning it to cover the entire surface.  Remove excess coating by lightly tapping along the side of the bowl and then place it back on the baking sheet to set. 

In a small bowl, melt the chocolate and caramel spread and stir together.  Pour the chocolate mixture into a piping bag (or small ziplock bag...snip off one corner) and drizzle over the truffles.  Allow them to set.

Refrigerate until serving.

Enjoy!

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