Description
White chocolate cookie butter truffles.
Ingredients
- 4 ounces, fluid White Chocolate
- 10 teaspoons Cookie Butter
- Edible Glitter Optional
Preparation
Melt white chocolate in a microwavable bowl in 10-second spurts until completely melted.
Brush the inside of the mold with white chocolate. Freeze mold for 2 minutes and brush on another layer. Freeze again for 2 minutes.
Fill each mold with 1 teaspoon cookie butter and top with more melted white chocolate.Tap the mold to release any air bubbles and freeze until set.
Pop the truffles out of the molds. Brush with edible glitter for decoration.
Note: I froze the cookie butter for 2 hours prior to making these to make it easier to work with.
