Here's what you need:
Makes about 25 truffles
- (1) 8.8 oz pkg of Biscoff cookies,
-5 oz cream cheese, room temp
-1/2 C Biscoff Spread
-1 tsp. pure vanilla extract
-pinch of salt
-7 oz. white almond bark (found in the baking isle of most grocery stores)
-2 oz butterscotch chips, separated
- 1 tsp. coconut oil, melted
1. Take Biscoff cookies and put them in a food processor and pulse until they are a fine crumb. Put crumbs in a medium mixing bowl with cream cheese, spread, vanilla extract and a pinch of salt. Stir to combine and mix until thoroughly incorporated.
2. Take a tablespoon scoop and roll into balls. Place on a parchment-lined baking sheet. Place in the refrigerator or freezer for 30-45 minutes until completely chilled.
3. While truffles are chilling, melt almond bark and 1 oz of butterscotch chips either in a chocolate melter, double boiler or for a few minutes in the microwave on 50% power, stirring every 15-30 seconds. You may need some extra coconut oil to thin it out if it's too thick for dipping. I prefer using the chocolate melters.
4. Once truffles are chilled, take a dipping utensil and dip truffles and place back on parchment paper. Continue dipping each truffle.
5. Once all truffles are dipped, place back in refrigerator and melt the remaining 2 oz. of butterscotch chips. Use some coconut oil to thin out chocolate so it's easier to drizzle. Drizzle butterscotch chocolate on top of each truffle. Chill truffles until ready to serve. You can also store them at room temperature in an airtight container.
Enjoy and Happy Baking!