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Salted Caramel Cookie Truffles

salted caramel cookie truffles Dessert
Salted Caramel Cookie Truffles
  • Prep 50 min
  • Total 1 hr 55 min
  • Servings 42

Decadent salted caramel cookies rolled into truffles and coated with almond bark -- a new favorite indulgence.

Updated September 20, 2016
Betty Crocker Cookie Mix
Make with
Betty Crocker Cookie Mix

Ingredients

  • 1
    pouch (1 lb 1.5 oz) Betty Crocker™ salted caramel cookie mix
  • Butter and egg called for on cookie mix pouch
  • 4
    oz cream cheese, softened
  • 14
    oz vanilla-flavored candy coating (almond bark)
  • 3
    tablespoons toffee bits

Steps

  • 1
    Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.
  • 2
    In food processor, process half of the cookies to fine crumbs. Remove and set aside; continue to process remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 42 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
  • 3
    In medium bowl, microwave candy coating uncovered on High 60 to 90 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
  • 4
    Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in coating. Return to lined cookie sheet, and immediately sprinkle top with toffee bits. If coating has cooled too much, reheat. Repeat with second half of cookie balls. Store covered in refrigerator.

  • For even easier dipping, take two plastic forks, cut out center two tines, and use to dip into melted chocolate.
  • Make ahead, and freeze truffles in airtight containers with waxed paper between layers.
  • Drizzle dark chocolate on truffles for even more dazzle.
  • Shape truffles fast by using a small cookie scoop.
  • No food processor? Follow step 1 as written. Then place half of the cookies in 1-gallon resealable food-storage plastic bag. Seal bag; crush cookies with rolling pin to small crumbs, breaking up larger pieces with hands if necessary. Place crumbs in large bowl. Repeat to crush remaining cookies; add to crumbs in large bowl. Add cream cheese. Beat with electric mixer on low speed 1 to 2 minutes or until mixture is well combined, starts to come together and can be formed into balls. Continue as directed in recipe.

Nutrition Facts

Serving Size: 1 Truffle
Calories
120
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
4 1/2g
22%
Trans Fat
1/2g
Cholesterol
15mg
4%
Sodium
80mg
3%
Potassium
20mg
1%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
10g
Protein
0g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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