Description
Delight in these easy-to-make Biscoff Truffles, combining finely crushed Biscoff cookies with creamy softened cream cheese and coated in smooth vanilla almond bark. Perfectly sweet and crunchy with a luscious creamy center, these no-bake treats are ideal for dessert or gifting.
Ingredients
Scale
Truffle Base
- 2 8.8-ounce packages Biscoff cookies
- 1 8-ounce package cream cheese, cubed and softened
Coating
- 12 ounces vanilla almond bark
Instructions
- Crush Cookies: Place the Biscoff cookies into a food processor and pulse in short bursts until finely crushed with no large pieces remaining. Stop once or twice to scrape down the sides for even consistency. Reserve 2 tablespoons of the crumbs for garnishing and set aside.
- Combine with Cream Cheese: Add the softened cream cheese cubes to the cookie crumbs in the processor and pulse until fully incorporated and a dough forms.
- Shape the Truffles: Using a 2 teaspoon cookie scoop or your hands, roll the dough into 1-inch balls and place them on a waxed paper-lined baking sheet.
- Melt Almond Bark: Melt the vanilla almond bark in the microwave on a low power setting, stirring frequently to avoid overheating; this ensures a smooth and shiny coating.
- Dip and Garnish: Dip each truffle into the melted almond bark to coat completely, then place back onto the waxed paper. Immediately sprinkle with the reserved cookie crumbs for decoration.
- Chill Until Firm: Allow the truffles to set until the almond bark coating is firm and shiny. Transfer to an airtight container and refrigerate until serving.
Notes
- Store the truffles in the refrigerator for up to 5 days or freeze for up to 2 months for longer storage.
- Use waxed paper to prevent sticking when coating and chilling the truffles.
- Melting the almond bark slowly and stirring frequently is key to a smooth, glossy finish.
- You can substitute cream cheese with vegan cream cheese to make this recipe dairy-free.
Nutrition
- Serving Size: 1 truffle
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 10 mg
