Candy Cane Cookie Dough Truffles
Easy no bake cookie dough truffles made with peppermint extract and candy cane pieces for the holidays.
Easy no bake cookie dough truffles made with peppermint extract and candy cane pieces for the holidays.
- 3/4 cup brown sugar
- 2 1/2 cups flour
- 1 tablespoon shortening
- 1/2 cup mini chocolate chips
- 1 teaspoon peppermint extract
- 8 tablespoons butter softened (1 stick)
- 1 can sweetened condensed milk (1 1/4 cups)
- 1 cup crushed candy cane pieces
- pink gel food coloring (optional)
- 1 package chocolate candiquik (16 oz.)
- Carbohydrate 11.5366930612845 g
- Cholesterol 3.81344940773194 mg
- Fat 1.88765832525197 g
- Fiber 0.323555552429623 g
- Protein 0.24426930556831 g
- Saturated Fat 1.14926317923061 g
- Serving Size 1 1 truffle (23g)
- Sodium 11.7910555610846 mg
- Sugar 11.2131375088548 g
- Trans Fat 0.150585961325345 g
- Calories 61 calories
Step-by-step
- Cream together the butter and sugar in a large mixing bowl. Beat in the sweetened condensed milk and peppermint extract. Slowly add the flour until combined. Add a little bit of gel food color with a toothpick and stir until you get the desired color.
- Stir in the chocolate chips and candy cane pieces by hand. Roll the dough into 72 even balls. Place on a baking sheet covered with parchment paper. Freeze for at least 30 minutes.
- Melt the CandiQuik according to the package directions. Stir until melted and creamy. Stir in the shortening to thin it out for dipping smoothly. Use a toothpick to dip the truffles. I also use a spoon to pour chocolate over the top. Place on the parchment paper. Twist out the toothpick. Let set. Repeat with all the truffles.
- Spoon the leftover chocolate into a plastic baggie. Cut a small tip of one corner. Drizzle over the truffles to hide the toothpick mark. Let set completely. Store in a sealed container on the counter or the refrigerator. These can also be frozen for later. Makes 72 truffles.
Attempting to halve a baking recipe that yields seventy-two individual portions frequently results in mathematical errors with fractional eggs or sticky batters. Transforming this confection for smaller gatherings requires careful division of the sweetened condensed milk and butter. Peppermint extract scales up faster than other flavorings, so reducing quantities demands precise measuring spoons rather than estimations.
- Treating raw flour requires caution, as standard wheat flour is not inherently heat-treated for raw consumption. Toasting the flour at 350 degrees Fahrenheit for five minutes before mixing eliminates potential pathogens while preserving the structural integrity of the dough.
- Shortening added to melted CandiQuik alters the viscosity significantly. Stirring in one tablespoon of shortening per sixteen ounces creates a fluid coating that prevents thick, uneven drips on the chilled spheres.
- Chilling the rolled spheres for a minimum of thirty minutes firms the fat content, preventing the warm coating from melting the interior during the dipping process.
- Leftover truffles maintain optimal texture for up to seven days when stored in an airtight container at room temperature, or up to two months inside a freezer.
Holiday confections featuring crushed peppermint candies have roots in nineteenth-century European confectionery traditions where hard mints accompanied seasonal celebrations. Adjusting the batch size allows home cooks to manage the dual textures of crisp sugar shards and soft dough efficiently.
