Caramel Apple Truffles Recipe
We had another gorgeous fall weekend here in Minnesota. On Saturday, the whole family raked leaves in our yard. In the evening we had an autumn get-together with friends. We visited, carved pumpkins and ate all sorts of delicious fall treats from popcorn balls and caramel apples to pumpkin pie and hot apple cider. Of course I wanted to bring something fun to share with everyone and decided to make Caramel Apple Truffles. Everyone raved about the truffles and there weren’t any left to bring home once the evening was over.
Ingredients
33 vanilla sandwich cookies
1/4 cup Musselman's Apple Butter
4 oz cream cheese softened
23 soft cream caramels
12 oz vanilla almond bark 6 squares or 1/2 of a 24 oz package
Instructions
Ingredients
33 vanilla sandwich cookies
1/4 cup Musselman's Apple Butter
4 oz cream cheese softened
23 soft cream caramels
12 oz vanilla almond bark 6 squares or 1/2 of a 24 oz package
Instructions
- Finely crush 30 vanilla sandwich cookies, remove 1/4 cup and set aside for garnish.
- Mix in four ounces of softened cream cheese and 1/4 cup of Musselman’s Apple Butter until well combined.
- Scoop about one tablespoon of the mixture, add a caramel and roll the mixture around the caramel to form a ball.
- Place the balls on a pan that is covered with waxed paper. Put the rolled truffles in the freezer for about 15 minutes (or in the fridge for 30 minutes) until firm.
- Melt vanilla almond bark (or candy coating) in the microwave according to the directions on the package.
- Dip the truffles in the vanilla almond bark. (If the almond bark in the bowl starts to harden, reheat it in the microwave at 10 second intervals.)
- Set the dipped truffles on a silicon mat or a piece of parchment paper. Sprinkle with crushed vanilla sandwich cookies immediately after placing the truffles on the mat, before the almond bark hardens.
- For full instructions please see : www.thegunnysack.com
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