Bready or Not: No-Bake Cookie Butter Truffles

Posted by on Dec 27, 2017 in biscoff spread, Blog, Bready or Not, chocolate, cookies, no-bake dessert | Comments Off on Bready or Not: No-Bake Cookie Butter Truffles

We’ll finish off the year with a sinfully sweet treat that acts in stark contrast to those diet ads already clogging the TV: No-Bake Cookie Butter Truffles.

Bready or Not: No-Bake Cookie Butter Truffles

I’ll be honest. I hate making truffles. No matter how many times I do it, or what equipment or chocolate I use, they never end up “pretty” like on other food blogs.

Bready or Not: No-Bake Cookie Butter Truffles

But heck, I’m posting pics and this recipe anyway, because these things are DELICIOUS.

Bready or Not: No-Bake Cookie Butter Truffles

White chocolate (with a touch of oil) is used to coat balls made of crushed graham crackers and cookie butter. Those are the ingredients. It’s that easy.

Bready or Not: No-Bake Cookie Butter Truffles

It’s also that good. You see those ingredients, you know exactly how this will taste.

Cookie butter has gone mainstream at this point. Speculoos and Biscoff are the traditional options, but Walmart is even carrying their own brand now! If you haven’t tried cookie butter yet… I’m sorry/not sorry about the joy I am introducing to your life.

Bready or Not: No-Bake Cookie Butter Truffles

Modified from No-Bake Speculoos Truffle Cookies in Foot Network Magazine, December 2015.

Bready or Not: No-Bake Cookie Butter Truffles

Bready or Not: No-Bake Cookie Butter Truffles

This straightforward no-bake dessert combines graham crackers and cookie butter, and coats them with white chocolate. Makes about 35 teaspoon-sized balls.

  • 1 sleeve graham crackers (about 9 crackers/8 ounces)
  • 1 1/3 cup creamy cookie butter spread
  • 1 11-ounce bag white chocolate chips
  • 1 Tablespoon coconut oil or vegetable shortening
  • nonpareils or sprinkles for decoration

Line a baking sheet with wax paper. Pulse the graham crackers in a food processor until finely ground but not powdery. Add the cookie butter and pulse the two together, scraping down the sides as needed. If the mix isn't cohesive, add a touch more cookie butter.

Use a teaspoon scoop or spoon to form 1-inch balls. Arrange them on the cookie sheet and cover with plastic wrap. Let them set in fridge at least one hour or overnight.

Melt the white chocolate chips and coconut oil by your preferred method, on stove top, a stand-alone melter, or microwave; note that white chocolate burns quickly, so take care!

One at a time, drop cookie butter balls into the chocolate and flip to coat. Allow excess chocolate to drip off before returning the truffle to the wax paper sheet. Continue to coat truffles, warming chocolate as necessary. Decorate truffles with nonpareils or sprinkles.

Let set in fridge at least 30 minutes, then transfer to a lidded container. Store in fridge. Truffles will keep at least a week.

Recipe makes about 35 teaspoon-sized balls.

OM NOM NOM!