- 45
- 160 mins
Ingredients
- 3 cups Cinnamon Toast Crunch™ cereal
- 1/2 cup cookie butter spread
- 1/2 cup marshmallow creme
- 4 oz cream cheese, softened (from 8-oz package)
- 1/4 teaspoon ground cinnamon
- Additional Cinnamon Toast Crunch cereal
- 8 oz semisweet baking chocolate, melted
Preparation
Step 1
1 Line cookie sheet with waxed paper. In food processor, place 3 cups cereal. Cover; process with on-and-off pulses until finely ground.
2 In medium bowl, stir together cookie butter spread, marshmallow creme, cream cheese and cinnamon until smooth. Stir in finely ground cereal until well combined. Shape into 1-inch balls; place on cookie sheet. Refrigerate about 1 hour or until firm.
3 Coarsely crush additional cereal. Using 2 forks, dip and roll each ball in melted chocolate to coat; return to cookie sheet. Immediately sprinkle with coarsely crushed cereal. Refrigerate about 1 hour or until chocolate is set. Store in refrigerator.
Place finished truffles in decorative foil baking cups. Visit a cake decorating supply store for the best selection of miniature baking cups.
Cookie butter is very much akin to peanut butter--similar consistency and color. The rich gingerbread flavor actually comes from the so-called “Speculoos cookie,” a crunchy Belgian cookie that has a hint of caramel.
Serving Size: 1 Truffle Calories60 ( Calories from Fat25), Total Fat2 1/2g (Saturated Fat1 1/2g, Trans Fat0g ), Cholesterol0mg Sodium30mg Total Carbohydrate8g (Dietary Fiber0g Sugars6g ), Protein0g