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Prep 40min
Total2hr40min
Servings45
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Ingredients
3
cups Cinnamon Toast Crunch™ cereal
1/2
cup cookie butter spread
1/2
cup marshmallow creme
4
oz cream cheese, softened (from 8-oz package)
1/4
teaspoon ground cinnamon
Additional Cinnamon Toast Crunch cereal
8
oz semisweet baking chocolate, melted
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Steps
1
Line cookie sheet with waxed paper. In food processor, place 3 cups cereal. Cover; process with on-and-off pulses until finely ground.
2
In medium bowl, stir together cookie butter spread, marshmallow creme, cream cheese and cinnamon until smooth. Stir in finely ground cereal until well combined. Shape into 1-inch balls; place on cookie sheet. Refrigerate about 1 hour or until firm.
3
Coarsely crush additional cereal. Using 2 forks, dip and roll each ball in melted chocolate to coat; return to cookie sheet. Immediately sprinkle with coarsely crushed cereal. Refrigerate about 1 hour or until chocolate is set. Store in refrigerator.
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Place finished truffles in decorative foil baking cups. Visit a cake decorating supply store for the best selection of miniature baking cups.
Cookie butter is very much akin to peanut butter--similar consistency and color. The rich gingerbread flavor actually comes from the so-called “Speculoos cookie,” a crunchy Belgian cookie that has a hint of caramel.
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