Biscoff Truffles
These 3-ingredient Biscoff Truffles are the kind of no-bake treat that feels impressive but takes barely any time at all. They're loaded with that irresistible cookie butter flavor and always disappear fast!
Servings: 42 truffles
Calories: 119kcal
Equipment
- 1 Sheet Pan
- Food Processor (or a rolling pin and a resealable baggie)
Ingredients
- 2 8.8-ounce packages Biscoff cookies
- 1 8-ounce package cream cheese cubed, softened
- 12 ounces vanilla almond bark
Instructions
- Place the cookies in a food processor, then pulse in short bursts until they’re finely crushed with no large pieces remaining. If needed, stop once or twice to scrape down the sides for even crumbs. Reserve 2 tablespoons of the crumbs for garnishing the truffles and set aside.
- Add the cream cheese and pulse until incorporated.
- Roll the dough into 1" balls (I use a 2 teaspoon cookie scoop) and set on a waxed paper-lined baking sheet.
- Melt the almond bark in the microwave on a low power setting, stirring often. (If you overheat the chocolate, it won't be as smooth and shiny once it's on the truffles).
- Dip each truffle into the bark and return it to the waxed paper; sprinkle with a little bit of cookie crumbs.
- Once the truffles have a firm shell, place them in an air-tight container and refrigerate until serving.
Notes
Store the truffles in the fridge for up to 5 days or in the freezer for up to 2 months.
Nutrition
Serving: 1truffle | Calories: 119kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 70mg | Potassium: 31mg | Sugar: 9g | Vitamin A: 65IU | Calcium: 14mg | Iron: 0.3mg