Description
Delightful Biscoff Truffles made with crushed Biscoff cookies, cream cheese, and coated in smooth vanilla almond bark for a perfect sweet treat.
Ingredients
Scale
Main Ingredients
- 2 8.8-ounce packages Biscoff cookies
- 1 8-ounce package cream cheese, cubed and softened
- 12 ounces vanilla almond bark
Instructions
- Crush Cookies: Place the Biscoff cookies in a food processor and pulse in short bursts until finely crushed with no large pieces remaining. Stop once or twice to scrape down the sides for even crumbs. Reserve 2 tablespoons of the crumbs for garnishing and set aside.
- Mix Cream Cheese: Add the softened cream cheese to the cookie crumbs and pulse in the food processor until fully incorporated and a dough forms.
- Form Balls: Using a 2 teaspoon cookie scoop or your hands, roll the dough into 1-inch balls and place them on a baking sheet lined with waxed paper.
- Melt Almond Bark: Melt the vanilla almond bark in the microwave on a low power setting, stirring often to prevent overheating, which can cause a dull finish.
- Dip Truffles: Dip each truffle ball into the melted almond bark, coating it completely, then return it to the waxed paper-lined baking sheet. Sprinkle a small amount of the reserved cookie crumbs on top for garnish.
- Chill and Serve: Allow the almond bark to harden, forming a firm shell. Once set, transfer the truffles to an airtight container and refrigerate until serving.
Notes
- Store the truffles in the refrigerator for up to 5 days to keep them fresh.
- For longer storage, freeze the truffles for up to 2 months and thaw before serving.
- If you don’t have a food processor, place the cookies in a sealed bag and crush them with a rolling pin.
- Use waxed paper or parchment paper to prevent sticking while the truffles set.
- Be careful when melting the almond bark; melting slowly on low power helps maintain a smooth, glossy coating.
Nutrition
- Serving Size: 1 truffle
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 60 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 10 mg
