Peanut butter was my first love and then I met cookie butter. Today I’m taking these peanut butter truffles and filling them with cookie butter!
Cookie butter is undeniably addicting. Add some chocolate and you’ve got one epic treat. If you haven’t been introduced to cookie butter, it’s this magical concoction of crushed biscuits pulverized into a smooth and creamy spread. Over the last few years, it has been gaining popularity and you can find it under many names: cookie butter, speculoos butter, or biscoff spread.
When it comes to candy making and chocolates, the key to success is working quickly and efficiently. Have all your components organized and laid out in front of you for easy access. I like to use a 1-inch cookie scoop to make portioning out the truffle fillings easier.
Make sure the cookie butter truffle fillings are thoroughly chilled. I like to keep them in the freezer for 20-25 minutes. Don’t freeze them until solid. You won’t be able to chew through the filling.
Use a fork to submerge cookie butter truffle filling into the melted chocolate-coconut oil. Tap off any excess chocolate and then transfer to a wire rack set over parchment paper. Immediately top the truffle with crushed speculoos cookie bits. The chocolate will set up quickly if your cookie butter truffle fillings are cold. Alternatively, you can also place the dipped truffles into the fridge to set up. Store in the fridge until you are ready to serve and enjoy!
Here are my changes to the original PEANUT BUTTER TRUFFLES recipe
- Instead of 2 cups granulated sugar, reduce to 1 1/2 cups granulated sugar
- Instead of 5 oz canned evaporated milk, reduce to 4 oz (1/2 cup) canned evaporated milk
- Instead of 3/4 cup peanut butter,use 1/2 cup cookie butter (also known as speculoos or biscoff spread)
- Omit 1/2 tsp vanilla
- Instead of 2 Tbsp shortening,use 2 Tbsp coconut oil
- Note on directions: Use a heavy bottomed pot such as a dutch oven to heat mixture. Combine sugar, milk, and butter and heat until boiling. Continue to cook until mixture reaches 200 degrees F, stirring constantly to prevent burning.
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Hi guys! It’s Jennifer here again, hope you all had a wonderful 4th last week!
I spent the day out in the sun playing some beach volleyball and headed over to a friends BBQ in the evening. I made a festive berry crisp dessert to celebrate the occasion. I found this easy recipe with just blueberries but decided to incorporate some raspberries into the mix too. Berries at the farmers market have been so pretty lately – peak of the season I suppose! I’m no pastry chef but I have a feeling you could use any type of fruit as long as you incorporate the same yield.
3 tablespoons all-purpose flour
2 tablespoons granulated sugar
3 cups fresh blueberries
3 cups of raspberries
1/4 cup lemon juice
1 cup packed brown sugar
3/4 cup all-purpose flour
3/4 cup quick-cooking rolled oats
1 1/4 teaspoons ground cinnamon
1/2 cup cold butter
Vanilla ice cream, for serving
1. Preheat oven to 375º F.
2. In a large bowl, stir together the 3 tablespoons flour and the granulated sugar. Add blueberries, raspberries and lemon juice and gently combine. Spread berry mixture evenly in an ungreased 3-quart rectangular baking dish. Set aside.
3. For topping, in a medium bowl, combine brown sugar, the 3/4 cup flour, the oats, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over berry mixture. (If you don’t have a pastry blender you can use two knives or your hands, but try to keep your hands cool!)
4. Bake, uncovered, about 30 minutes or until topping is golden brown and edges are bubbly. Cool on a wire rack about 45 minutes. Serve warm with vanilla ice cream.
I love the combination of warm and cold desserts – what did you have for your 4th?
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Jennifer Chong is a designer and photographer with a big heart (and stomach) for all things food! She is also the author of a lifestyle blog focused on travel, food and design – blog.jchongstudio.com. When she isn’t working, she can be found playing beach volleyball, continent hopping (four so far!) or searching for some delightful treats to devour! You can also follow Jennifer on Facebook, Twitter, Instagram and Pinterest for more!