- 24
- 60 mins
- 75 mins
Ingredients
- 6 Hersheys bars, full size
- 3 graham crackers
- 1 c marshmallow fluff
- 1 tbsp heavy whipping cream
- 1 tsp double strength vanilla extract
- 2 1/2 c powdered sugar
Preparation
Step 1
Cut 3 Hersheys bars and the graham crackers into same size pieces -- I cut 4 small circles from each cracker and chocolate bar. Save leftover bits of chocolate bar for chocolate coating. Save leftover graham cracker bits for crumbling over top of the truffles.
For the filling, mix marshmallow fluff, cream and vanilla with an electric mixer until well blended. Start adding the sugar a little at a time. Mix until combined and stiffened.
Roll into balls and place between a piece of chocolate and a graham cracker*. Chill these for at least a half hour. Melt remaining chocolate in double boiler and dip truffles. Place them on wax paper to harden and top with crushed graham crackers. Allow the truffles to harden in the refrigerater for about an hour.
*If you have leftover filling, it can be rolled into balls to be chilled, dipped and topped just like the other truffles.