Description
Delicious and easy-to-make Biscoff Truffles combining crushed Biscoff cookies with creamy cheese, coated in smooth vanilla almond bark for a perfect indulgent treat.
Ingredients
Units
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 crumbs for garnishing.
- Mix with Cream Cheese: Add the softened cream cheese to the cookie crumbs in the food processor and pulse until the mixture is well incorporated into a smooth dough.
- Shape Truffles: Using a 2 teaspoon cookie scoop, 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 frequently to avoid overheating and ensure smooth, shiny coating.
- Coat Truffles: Dip each truffle ball into the melted almond bark coating evenly. Return coated truffles to the waxed paper and sprinkle with the reserved cookie crumbs while the coating is still wet.
- Set and Chill: Allow the almond bark coating to firm up and then place the truffles in an airtight container. Refrigerate until ready to serve.
Notes
- Store truffles in the refrigerator for up to 5 days.
- For longer storage, freeze truffles for up to 2 months.
- If you don’t have a food processor, place cookies in a sealed bag and crush with a rolling pin.
- Melt almond bark gently to maintain a smooth and glossy finish on the truffles.
- Use waxed or parchment paper to prevent sticking during setting.
Nutrition
- Serving Size: 1 truffle
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
