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Salted Caramel Cookie Truffles
Salted Caramel Cookie Truffles
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Prep Time:
50 minutes
Total Time:
1 hour 55 minutes
Salted caramel truffle cookies dipped in almond bark - the ultimate indulgence.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Limited Edition 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
Instructions:
  • Preheat the oven to 375°F. Prepare the cookie dough as instructed on the pouch. Allow the cookies to cool fully, for at least 15 minutes.
  • Using a food processor, finely process half of the cookies. Set aside. Process the remaining cookies until finely crumbed. Combine all cookie crumbs in the food processor. Add cream cheese and process until the mixture can be shaped into a ball, about 1 to 2 minutes. Form the mixture into 42 (1 1/4-inch) balls and place them on a cookie sheet lined with waxed paper. Chill in the refrigerator for 15 minutes.
  • In a medium bowl, microwave the candy coating uncovered on High for 60 to 90 seconds, stirring occasionally. Microwave in 15-second increments and continue stirring until fully melted and smooth.
  • Take out half of the cookie balls from the refrigerator. Use 2 forks to individually dip and roll the chilled cookie balls in the coating, then place them back on the lined cookie sheet. Sprinkle the tops with toffee bits right away. If the coating has cooled too much, warm it up again. Repeat the process with the remaining half of the cookie balls. Store the cookies covered in the refrigerator.

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