Peanut Butter Cookie Dough Truffle Pops



Indulge in the rich and creamy goodness of peanut butter cookie dough truffles coated in decadent milk chocolate. These pops are a perfect blend of sweet and savory, making them a delightful treat for any occasion.

Ingredients:
  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cups finely crushed graham crackers
  • 1 cup milk chocolate chips, melted
  • Lollipop sticks

Instructions:

In a mixing bowl, combine peanut butter, softened butter, powdered sugar, vanilla extract, and salt

Mix until smooth

Stir in the crushed graham crackers until well combined

Shape the dough into small truffle-sized balls and place them on a parchment-lined tray

Insert a lollipop stick into each ball and freeze for at least 30 minutes

Dip each frozen truffle into the melted chocolate, coating evenly

Allow excess chocolate to drip off

Place the coated truffles back on the parchment-lined tray and let them set in the refrigerator for about 15 minutes

Once set, enjoy your delicious Peanut Butter Cookie Dough Truffle Pops!


Comments

Post a Comment

Popular posts from this blog

Zucchini Noodle Peach and Watermelon Salad - The Girl in the Little Red Kitchen

Image
Ripe peaches and watermelon, along with crisp zucchini noodles, make this salad very refreshing. It's all mixed together in a sour balsamic vinaigrette. With fresh mint and creamy feta cheese on top, it's a delicious gluten-free option that's great for a light lunch or as a side dish. Ingredients: 2 medium zucchinis, spiralized into noodles 1 ripe peach, thinly sliced 2 cups cubed watermelon 1/4 cup chopped fresh mint leaves 1/4 cup crumbled feta cheese 2 tablespoons extra virgin olive oil 1 tablespoon balsamic vinegar Salt and pepper to taste Instructions: In a large bowl, combine zucchini noodles, sliced peach, cubed watermelon, and chopped mint leaves In a small bowl, whisk together olive oil and balsamic vinegar Season with salt and pepper to taste Pour the dressing over the salad and toss gently to coat all ingredients Top the salad with crumbled feta ch...
Read more

Whole30 Creamy Taco Soup

Image
A delicious and creamy taco soup that adheres to the Whole30 guidelines. Packed with flavorful ingredients, this soup is a satisfying and nutritious meal. Ingredients: 1 lb ground beef 1 onion, diced 3 cloves garlic, minced 1 bell pepper, chopped 1 zucchini, diced 1 can diced tomatoes, undrained 4 cups beef broth 1 tablespoon chili powder 1 teaspoon cumin 1 teaspoon paprika 1/2 teaspoon dried oregano Salt and pepper to taste 1/2 cup coconut cream Fresh cilantro, chopped for garnish Avocado slices for garnish Instructions: In a large pot, brown the ground beef over medium heat Add diced onion, minced garlic, and chopped bell pepper Saut until vegetables are softened Stir in diced zucchini, diced tomatoes with their juice, beef broth, chili powder, cumin, paprika, dried oregano, salt, and pepper Bring the soup to a boil, then reduce heat and let...
Read more

Oyster Gratin with Horseradish and Parmesan

Image
The saltiness of fresh oysters, the sourness of horseradish, and the richness of Parmesan cheese come together in this rich dish called Oyster Gratin with Horseradish and Parmesan. It's great as a starter or as a fancy main dish. Ingredients: 12 fresh oysters, shucked 1/4 cup grated Parmesan cheese 2 tablespoons freshly grated horseradish 2 tablespoons breadcrumbs 2 tablespoons chopped fresh parsley 2 tablespoons unsalted butter, melted Salt and pepper to taste Instructions: Preheat the oven to 400F 200C Arrange the oysters in a baking dish In a small bowl, mix together the Parmesan cheese, horseradish, breadcrumbs, parsley, and melted butter Season the oysters with salt and pepper, then top each oyster with the Parmesan mixture Bake in the preheated oven for about 10-12 minutes or until the topping is golden brown and the oysters are cooked through Serve hot, garnis...
Read more