Last week I discovered the magic of Trader Joe's Cookie Butter. I've been hearing radio commercials about the beloved spread and the new ice cream flavor made with it, and I earned to try it for myself. Once I got my hands on some of it, I knew it was meant to be. I purchased the Cookie and Cocoa Swirl version which reminds me of the heavenly substance called Nutella. I just had to make something delicious with this cookie-in-a-jar magic, but I couldn't decide what.
Well, after a week of contemplating, I decided to make truffles. The recipe I dreamed up consists of only 3 ingredients because, well, they are things that I found in my pantry. Despite the simplicity, though, I think these candies look impressive, and, if I weren't so lazy, I would totally hand them out in a cute little box at Christmastime. They are fancy yet simple, and who doesn't love a truffle? The great thing about Cookie Butter and my recipe is that it can be made dairy free as well, so all are welcome. Enjoy!
What you'll need:
2/3 cup Trader Joe's Cookie Butter (Cocoa Swirl or original)
1/2 cup rice Chex cereal
1/2 cup confectioner's sugar (plus a few tablespoons for rolling)
1. Mix cookie butter, chex mix, and confectioner's sugar in a food processor until well combined.
2. Spoon out 1 tbsp of the mixture and roll it into a ball with your palms, and use the confectioner's sugar if the mixture is sticking to your hands. Repeat until the mixture is gone.
3. Place balls on wax paper and put them in the freezer for 10 minutes.
4. Now decorate the truffles with tempered chocolate, sprinkles, cocoa powder, powdered sugar, or whatever else you can dream up! I dipped some in tempered white chocolate, some in tempered milk chocolate, and some with just a cocoa-powder coating for the dairy-intolerant. I also topped them with some fun confetti-style sprinkles for a pop of color.
5. Place the decorated or plain truffles in a cool, dry place to set for a few hours.
Do the truffle shuffle!