Friday, September 25, 2015

Caramel Cookie Truffles

These truffles are actually the bi-product of only doing half of the work on my Caramel Apple Truffles.  But who says that only doing half the job is a bad thing?  In this case, it was a very, very good thing.

A rich, sweet, marriage of chocolate and caramel cookie in a convenient bite-sized package!

I have had chocolate covered caramels before, and quite frankly, they aren't my favorite.  I'm not sure if it's the stickiness or the texture, but I have never been big into caramel.  But these beauties have the taste of caramel without stickiness!  It's amazing!















Caramel Cookie 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)

Coating:

12 oz chocolate 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.
Form teaspoon-sized balls and place 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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