White Chocolate Cookie Butter Truffles

Need a gluten free condiment? White Chocolate Cookie Butter Truffles could be an amazing recipe to try. One serving contains 156 calories, 1g of protein, and 8g of fat. This recipe serves 25 and costs 29 cents per serving. This recipe is liked by 187 foodies and cooks. It is brought to you by The Little Kitchen. A mixture of white chocolate chips, granulated sugar, speculoos spread, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. With a spoonacular score of 2%, this dish is improvable. Similar recipes include Brown Butter White Chocolate-Chocolate Chunk Cookie Dough Truffles, Red Velvet White Chocolate Chip Cookie Dough Truffles, and Dark Chocolate Cookie Butter Truffles + A Giveaway.

Servings: 25

Preparation duration: 40 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Take a medium-sized heavy saucepan and butter the sides. Add sugar,evaporated milk, and butter to the saucepan. Turn heat to medium high, cook and stir until it's boiling. Reduce the heat to medium, allow to boil moderately for 5 minutes, stirring occasionally.Remove thefrom heat and addinmarshmallows, biscoff spread, and vanilla. Pour mixture into a medium-sized mixing glass bowl. Refrigerate for at least 30 minutes to 45 minutes or until mixture is thick and can be shaped.Take a baking sheet and line it with parchment paper or a silicone baking mat. Using a small cookie scoop, scoop out portions and shape them into balls using the palms of your hands.Place on the lined baking sheet. Freeze all shaped balls for at least 15 minutes.Add white chocolate chips and shortening to a small glass microwave safe bowl and microwave on 50% power in 15 second increments. It should take 45 to 60 seconds to melt, maybe longer. In between, mix with a spoon.Set up another baking sheet lined with parchment paper. Using two forks or two candy forks, dip truffle balls into the melted white chocolate. Tap the top the bowl with the fork to allow excess chocolate to drip off. Place on the lined baking sheet. Dip 3 to 4 truffles and then add sparkly sugar or sprinkles to them. Allow them to set. They set up even better when you refrigerate them for 15 to 20 minutes. Package them in cute little boxes for gifts!

 

Step by step:

1. Take a medium-sized heavy saucepan and butter the sides.

2. Add sugar,evaporated milk, and butter to the saucepan. Turn heat to medium high, cook and stir until it's boiling. Reduce the heat to medium, allow to boil moderately for 5 minutes, stirring occasionally.

3. Remove thefrom heat and addinmarshmallows, biscoff spread, and vanilla.

4. Pour mixture into a medium-sized mixing glass bowl. Refrigerate for at least 30 minutes to 45 minutes or until mixture is thick and can be shaped.Take a baking sheet and line it with parchment paper or a silicone baking mat. Using a small cookie scoop, scoop out portions and shape them into balls using the palms of your hands.

5. Place on the lined baking sheet. Freeze all shaped balls for at least 15 minutes.

6. Add white chocolate chips and shortening to a small glass microwave safe bowl and microwave on 50% power in 15 second increments. It should take 45 to 60 seconds to melt, maybe longer. In between, mix with a spoon.Set up another baking sheet lined with parchment paper. Using two forks or two candy forks, dip truffle balls into the melted white chocolate. Tap the top the bowl with the fork to allow excess chocolate to drip off.

7. Place on the lined baking sheet. Dip 3 to 4 truffles and then add sparkly sugar or sprinkles to them. Allow them to set. They set up even better when you refrigerate them for 15 to 20 minutes. Package them in cute little boxes for gifts!

Nutrition Information:

covered percent of daily need