Cookie Butter Truffles
- Butter the side of a heavy bottomed pot (such as a dutch oven). In the pot, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Continue to cook until mixture reaches 200 degrees F, stirring constantly to prevent burning.
- Remove saucepan from heat. Stir in marshmallows and cookie butter. Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.
- Line a large baking sheet with waxed paper or parchment paper. Use a 1-inch cookie scoop to shape mixture into balls; place on the prepared baking sheet. Freeze for 20 to 25 minutes.
- In a medium saucepan, combine chocolate and coconut oil. Cook and stir over low heat until melted. Using a fork, dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. If desired, immediately top each truffle with crushed speculoos cookie bits. Let stand until chocolate is set.* Makes about 50 truffles.
From the Test Kitchen
*Test Kitchen Tip:
If desired, when chocolate is set, drizzle with a little melted milk chocolate. Let stand until chocolate is set.
Layer truffles between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 weeks.