Three Ingredient Red Velvet Truffles
Only three ingredients needed to make these rich truffles that taste like mini red velvet cheesecakes!
Ingredients
- 1 (11.5 oz) package Red Velvet Keebler Fudge Stripes Cookies
- 5 ounces cream cheese softened
- 10 ounces candy melts
- Sprinkles (optional)
Instructions
- In a food processor, pulse the cookies until finely crushed. Add the cream cheese and continue pulsing until throughly combined. Refrigerate mixture for 30 minutes.
- Line a baking sheet with wax paper. Scoop out the mixture, roll into one-inch balls, and place on the lined baking sheet. Freeze balls for 20 minutes.
- Melt candy melts according to package instructions. Using a toothpick, stab a cookie ball about halfway through and dip it into the melted candy melts. Use another toothpick to release the cookie ball back onto the baking sheet. Immediately add sprinkles, if using. Repeat with remaining cookie balls.
- Refrigerate truffles for at least 10 minutes to allow coating to set. Store truffles in an airtight container in the refrigerator for up to one week. Truffles can also be frozen for up to 3 months.
Notes
*Helpful Tip: Heating pads are great for preventing melted chocolate from hardening as you dip. If you have one, cover it with a dish towel (just in case you have any spills), then place the bowl of melted chocolate (or candy melts) on top. Say goodbye to constant re-microwaving :)