It is week seven of the blog hop, which means we are over half way through the twelve weeks. This also means we are that much closer to it being Christmas. Can you believe it?! Before you know it Thanksgiving will be over and we'll be wrapping Christmas presents. Since time is flying by so fast, I figure I should share an extra special treat with you before the holidays sneak up on us.
1 1/2 cups graham cracker crumbs (one sleeve of graham crackers)
1/2 cup unsalted butter, room temperature
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup powdered sugar
1-2 Tbsp milk
about 30 mini marshmallows (1-2 per truffle)
10 ounces milk chocolate candy melt or almond bark
If you are making the graham cracker crumbs yourself, add one sleeve of graham crackers to a food processor and pulse until you have fine crumbs. Add graham cracker crumbs, butter, vanilla extract, cinnamon, salt, powdered sugar, and milk to a food processor. Process until ingredients come together and make a smooth mixture. Pour truffle batter into a shallow dish, place in freezer for an hour, or until mixture is firm enough to shape into balls.
Line a baking sheet with parchment paper. Scoop truffle mixture into small balls (about 0.3-0.5 ounces). Take one ball, flatten it out a little, place one or two mini marshmallows in the center, and top with another small ball. Roll truffle in your hand, making sure marshmallows and completely covered by truffle. Place on parchment paper. Repeat process for all of truffle mixture. Cover truffles with plastic wrap and put back into freezer until ready to coat.
Melt chocolate candy melt according to package directions. Place one truffle on a fork. Hold truffle over melted chocolate, spooning melted chocolate over truffle until it's fully covered. Return truffle to parchment paper by carefully pushing the truffle off of the fork with a spoon or toothpick. Repeat for remaining truffles. Chill the truffles in the refrigerator until set, or about an hour. You can store the truffles in an airtight container in the refrigerator for a week or freeze for a month.
Print this recipe!
Servings Per Recipe: 15
Amount Per Serving:
Total Fat: 13.6 g
Cholesterol: 20.1 mg
Sodium: 115.8 mg
Total Carbs: 20.3 g
Fiber: 0.7 g
Sugars: 15.4 g
Protein: 2.6 g
-Can make up to a month ahead of time
-Great for parties or to give as a gift
-Time consuming to make
-High in calories, fat, and sugar
Overall Rating: 4 out of 5
I am entering this recipe in the Creative Holiday Recipe Contest hosted by Confessions of a Cookbook Queen and Cookies and Cups! Click here and check out other recipes submitted!
Check out some of the link parties that I shared this recipe on!
Check out all of the Christmas treats from this week! Click on the picture to see the full recipe.