Salted Caramel Cookie Truffles Recipes

SALTED CARAMEL COOKIE TRUFFLES

Salted Caramel Cookie Truffles image

Decadent salted caramel cookies rolled into truffles and coated with almond bark -- a new favorite indulgence.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h55m

Yield 42

Number Of Ingredients 5

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ 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

Steps:

Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.
In food processor, process half of the cookies to fine crumbs. Remove and set aside; continue to process remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 42 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
In medium bowl, microwave candy coating uncovered on High 60 to 90 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in coating. Return to lined cookie sheet, and immediately sprinkle top with toffee bits. If coating has cooled too much, reheat. Repeat with second half of cookie balls. Store covered in refrigerator.

Nutrition Facts : Calories 120, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 4 1/2 g, ServingSize 1 Truffle, Sodium 80 mg, Sugar 10 g, TransFat 1/2 g

SALTED DARK CHOCOLATE HAZELNUT CARAMEL TRUFFLES

Salted Dark Chocolate Hazelnut Caramel Truffles image

Dark chocolate, hazelnut, and caramel were just made to be eaten together. How can you resist the indulgent blend of sweet, nutty, with a dash of salt? It's perfect. They can be made up to a week before you want them, just cover and chill. Bring to room temperature before serving.

Provided by MariaTheSoaper

Categories Desserts Candy Recipes Truffle Recipes

Time 12h40m

Yield 28

Number Of Ingredients 8

Ingredients

1 cup chocolate-hazelnut spread
⅓ cup white sugar
2 tablespoons water
⅔ cup heavy whipping cream
¼ teaspoon coarse sea salt (such as Diamond Crystal®)
½ cup unsweetened cocoa powder
1 (12 ounce) bag chocolate chips (at least 60% cocoa), finely chopped
1 tablespoon coarse sea salt (such as Diamond Crystal®), or to taste

Steps:

Heat hazelnut spread in metal bowl over saucepan of gently simmering water and stir until hazelnut spread is warm, smooth, and easily stirred, about 5 minutes. Remove bowl from heat.
Dissolve sugar in water in a small saucepan over medium heat. Brush sides of pan with a moistened pastry brush occasionally as sugar mixture cooks. Increase heat to medium-high and bring syrup to a boil and cook until syrup is a deep amber color, brushing down sides and swirling saucepan occasionally to prevent scorching, about 4 minutes.
Pour cream into the syrup while stirring. Reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes; gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt.
Refrigerate caramel mixture until firm, at least 3 hours.
Spread cocoa powder into the bottom of a wide, shallow bowl.
Scoop caramel mixture with a melon baller into 1 tablespoon portions; roll in the cocoa powder to coat; arrange onto a baking sheet.
Cover truffle balls with plastic wrap and chill overnight or 8 hours.
Line a 13x9x2-inch baking sheet with aluminum foil.
Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and the chocolate reaches a temperature of 115 degrees F (46 degrees c). Remove bowl from over water.
Working quickly, submerge each truffle ball in the melted chocolate. Lift truffles from chocolate with a fork and tap fork against side of bowl to remove excess coating. Transfer truffle to foil-lined pan to cool. Repeat with remaining truffle balls.
Sprinkle finished truffles lightly with 1 tablespoon coarse sea salt before the chocolate hardens. Let stand until coating sets completely, at least 1 hour.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 16.9 g, Cholesterol 7.8 mg, Fat 8 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 218.5 mg, Sugar 7.3 g

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