The Weekend Gourmet: Weekend Gourmet Flashback: Biscoff-Toffee Easter Truffles F

Friday, April 18, 2014

Weekend Gourmet Flashback: Biscoff-Toffee Easter Truffles

It’s Easter weekend, so I wanted to share one of my favorite Easter treats from Easter 2012 – my Biscoff-Toffee Easter Truffles. These babies are super easy to make and really fun to decorate. They’re as much fun as coloring Easter eggs, they look equally colorful and festive in an Easter basket…and they’re a perfect addition to your family’s dessert table. How’s that for a win-win scenario? These truffles can even be prepared Saturday and refrigerated until Easter morning. Simply arrange the finished truffles on a seasonal serving platter – or inside a small Easter basket – and everyone will go absolutely crazy for them. 

These truffles feature a double shot of Biscoff, incorporating both crushed Biscoff cookies and a generous helping of creamy Biscoff spread. For flavor and crunch, I also added toffee bits from the baking aisle. For décor, I bought pink candy melts and a container of assorted Spring/Easter décor at a local craft store and had a great time decorating these no-bake goodies. The filling comes together in minutes, gets rolled into balls, and hangs out in the freezer for a few minutes. That gives you a pocket of time to prep the candy melts and set up your dipping and decorating station. Have fun, and let your creativity flow!
Biscoff-Toffee Easter Truffles
a Weekend Gourmet Original

Ingredients:



  • * 8-ounce package Biscoff cookies (approx 32 cookies)
  • * 6 ounces cream cheese, room temperature
  • * 1/2 cup Biscoff spread 
  • * 1 tbs. pure vanilla extract
  • * 2/3 cup toffee chips (found in the baking aisle)
  • * 14-ounce package tinted white baking melts
  • * Spring/Easter decorative sprinkles


Directions:
Step 1: Place the Biscoff cookies in the bowl of a food processor and process until they're coarse crumbs. Transfer the cookie crumbs to the bowl of a stand mixer. Add the cream cheese, Biscoff spread, and vanilla extract. Mix on low speed just until all the ingredients are evenly combined. The mixture will look a bit like mud.
Step 2: Add the toffee bits to the mixing bowl. Combine on low speed just until the toffee is incorporated into the truffle filling. Roll the mixture into 24 bite-sized rounds. Place on a parchment-lined pan and freeze for about 15 minutes. This step will allow the truffles to set up very quickly once they're dipped in the candy melts.
Step 3: While the truffles chill in the freezer, melt the candy melts according to the package directions. I like to set up parchment in my decorating station for easy cleanup. To dip, stick a sturdy toothpick into each truffle and dip into the candy melts. Twirl to remove excess, place on parchment, and quickly decorate with your favorite sprinkles. Once they set up, you're ready to serve!
These truffles are not only cute and festive…they’re totally delicious! The filling has that spicy Biscoff taste I like, and the toffee bits provide a nice bit of texture that compliments the other ingredients perfectly. I think two of these truffles in a grass-lined mini basket would make a really cute favor placed at each guest’s seat at the Ester meal. However, my presentation in the larger basket is nice set on an entryway table to welcome your guests as well.  No matter how you choose to serve them, I hope you’ll make these truffles a part of your Easter celebration this weekend!

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