First of all, have you entered my Chobani giveaway yet? You can win some awesome yogurt!
So the other day I saw these truffles on Jessica’s blog. I have always wanted to make truffles, and I have been in the baking mood even before my procedure.
Now that I got that out of the way, it was time to bake. Technically, you don’t “bake” these, but lets leave it at that.
I didn’t have peanut butter, and I didn’t have rice cereal. I wanted to make my own spin on it anyway and came up with another recipe using her dough recipe as a base.
I present to you..
Biscoff Pretzel Dough Truffles
Sweet + salty is one of the best combos in the world, no?
Also, if you haven’t tried biscoff yet, I advise you do so ASAP. It’s so good you could probably eat the entire jar in less than a week. By yourself. With your hands.
Ok, don’t do that. But it is that good. And not going to lie, these are one of the best things I’ve made, ever. Plus, they’re sort of mini which I love.
Mix biscoff and butter in a mixer. Once mixed, slowly add vanilla and powdered sugar.
Once you get to a doughy consistency, fold in chopped pretzels with a rubber spatula.
Roll teaspoon-sized dough into a ball with your hands.
Place on parchment paper on a cookie sheet. Cool in fridge for 90 minutes.
After the time is up, melt your chocolate.
Dip balls in melted chocolate and cover completely. Place back on parchment paper.
Place back in fridge for 30 minutes before serving.
You can drizzle white chocolate on top if you’d like.
And try to throw them in people’s mouths?
I guess you want the recipe, huh?
- 1 C. Biscoff
- 1 C. Powdered Sugar
- 3 T. Unsalted Butter (Room Temperature)
- 1 1/2 t. Vanilla Extract
- 1/3 C. Chopped Salted Pretzels
- 1 1/2 C. Chocolate Chips (Or semi-sweet bakers chocolate)
- White Chocolate (optional)
WARNING: They are delicious. It’s impossible to just eat one.