Christmas is really almost here and we wanted to share one last recipe before taking a few weeks off to spend time with our families. Before we get to the recipe, we’d like to thank everyone for following or visiting our blog. It’s still very new to us and we’re learning as we go, but having a lot of fun along the way and we get so excited to see people following us and our visitor numbers increasing! Next year we plan to get a Facebook page up and running too, so watch this space.
This recipe is one for our Kiwi readers, as we don’t know of a suitable substitute for toffee pop biscuits if they’re not available. Most New Zealander’s would probably agree that toffee pops are great in their own right, but if you can bring yourself to put them in the food processor you will be rewarded with an amazing, addictive little treat. This is a really simple recipe with only four ingredients, but you get a lot of bang for very little effort.
These truffles are great to make with kids, but good luck stopping them eating the mix! There’s no cooking involved and the hardest part of the recipe is covering the balls in melted chocolate, but you can roll them in icing sugar if that’s easier or you’re short on time. If you can stand to give them away, these also make a great gift. The finished truffles need to be kept in the fridge or freezer.
Merry Christmas everyone – we hope you have safe and happy holidays wherever you may be and see you in a few weeks!
Toffee Pop Truffles
2 packets Griffins Toffee Pop biscuits
250 grams cream cheese (taken out of fridge an hour before you plan to use it)
1/2 cup icing sugar
Approximately 250 grams milk chocolate
In the bowl of a food processor, whiz up the toffee pops until well crumbled. Gradually add in the cream cheese and icing sugar and process until everything is well mixed.
Roll into small balls (this will be messy!) and place on a tray lined with baking paper. Refrigerate for one hour.
Melt the chocolate and dip each toffee pop ball in until covered. Place on a baking paper lined tray and refrigerate until set – about one hour. Store in an airtight container in the fridge – and try not to eat too many at once!