Best 4 Salted Caramel Cookie Truffles Recipes

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Indulge your sweet cravings with the delectable Salted Caramel Cookie Truffles, a symphony of flavors and textures that will tantalize your taste buds. These exquisite treats combine the richness of salted caramel, the chewy delight of cookie crumbs, and the velvety smoothness of white chocolate, creating a blissful experience in every bite. Discover the art of crafting these truffles with our comprehensive recipe, providing step-by-step instructions, helpful tips, and variations to cater to different preferences. Unleash your inner chef and embark on a culinary journey that leads to a delightful assortment of truffles, each bursting with a unique taste sensation. From the classic Salted Caramel Cookie Truffles to the tempting Chocolate Peanut Butter Cookie Truffles and the indulgent Tiramisu Cookie Truffles, this recipe collection offers a delectable range of flavors to satisfy every palate.

Let's cook with our recipes!

SALTED CARAMEL COOKIE TRUFFLES



Salted Caramel Cookie Truffles image

Decadent salted caramel cookies rolled into truffles and coated with almond bark -- a new favorite indulgence.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 42

Number Of Ingredients 5

1 pouch (1 lb 1.5 oz) Betty Crocker™ salted caramel cookie mix
Butter and egg called for on cookie mix pouch
4 oz cream cheese, softened
14 oz vanilla-flavored candy coating (almond bark)
3 tablespoons toffee bits

Steps:

  • Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.
  • In food processor, process half of the cookies to fine crumbs. Remove and set aside; continue to process remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 42 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
  • In medium bowl, microwave candy coating uncovered on High 60 to 90 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
  • Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in coating. Return to lined cookie sheet, and immediately sprinkle top with toffee bits. If coating has cooled too much, reheat. Repeat with second half of cookie balls. Store covered in refrigerator.

Nutrition Facts : Calories 120, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 4 1/2 g, ServingSize 1 Truffle, Sodium 80 mg, Sugar 10 g, TransFat 1/2 g

CARAMEL TRUFFLES



Caramel Truffles image

These candies disappear as fast as I can make them. The five-ingredient microwave recipe is easy and fun to make. When drizzled with white chocolate and packaged with ribbon, they're a pretty gift. -Charlotte Midthun, Granite Falls, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2-1/2 dozen.

Number Of Ingredients 5

26 caramels
1 cup milk chocolate chips
1/4 cup heavy whipping cream
1-1/3 cups semisweet chocolate chips
1 tablespoon shortening

Steps:

  • Line an 8-in. square dish with plastic wrap; set aside. In a microwave-safe bowl, combine the caramels, milk chocolate chips and cream. Microwave, uncovered, on high for 1 minute; stir. Microwave 1 minute longer, stirring every 15 seconds or until caramels are melted and mixture is smooth. Spread into prepared dish; refrigerate for 1 hour or until firm., Using plastic wrap, lift candy out of pan. Cut into 30 pieces; roll each piece into a 1-in. ball. Cover and refrigerate for 1 hour or until firm., In a microwave-safe bowl, melt semi-sweet chips and shortening; stir until smooth. Dip caramels in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. If desired, use additional melted chocolate to drizzle over truffles. Refrigerate until firm.

Nutrition Facts : Calories 110 calories, Fat 6g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 27mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.

SALTED DARK CHOCOLATE HAZELNUT CARAMEL TRUFFLES



Salted Dark Chocolate Hazelnut Caramel Truffles image

Dark chocolate, hazelnut, and caramel were just made to be eaten together. How can you resist the indulgent blend of sweet, nutty, with a dash of salt? It's perfect. They can be made up to a week before you want them, just cover and chill. Bring to room temperature before serving.

Provided by MariaTheSoaper

Categories     Desserts     Candy Recipes     Truffle Recipes

Time 12h40m

Yield 28

Number Of Ingredients 8

1 cup chocolate-hazelnut spread
⅓ cup white sugar
2 tablespoons water
⅔ cup heavy whipping cream
¼ teaspoon coarse sea salt (such as Diamond Crystal®)
½ cup unsweetened cocoa powder
1 (12 ounce) bag chocolate chips (at least 60% cocoa), finely chopped
1 tablespoon coarse sea salt (such as Diamond Crystal®), or to taste

Steps:

  • Heat hazelnut spread in metal bowl over saucepan of gently simmering water and stir until hazelnut spread is warm, smooth, and easily stirred, about 5 minutes. Remove bowl from heat.
  • Dissolve sugar in water in a small saucepan over medium heat. Brush sides of pan with a moistened pastry brush occasionally as sugar mixture cooks. Increase heat to medium-high and bring syrup to a boil and cook until syrup is a deep amber color, brushing down sides and swirling saucepan occasionally to prevent scorching, about 4 minutes.
  • Pour cream into the syrup while stirring. Reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes; gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt.
  • Refrigerate caramel mixture until firm, at least 3 hours.
  • Spread cocoa powder into the bottom of a wide, shallow bowl.
  • Scoop caramel mixture with a melon baller into 1 tablespoon portions; roll in the cocoa powder to coat; arrange onto a baking sheet.
  • Cover truffle balls with plastic wrap and chill overnight or 8 hours.
  • Line a 13x9x2-inch baking sheet with aluminum foil.
  • Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and the chocolate reaches a temperature of 115 degrees F (46 degrees c). Remove bowl from over water.
  • Working quickly, submerge each truffle ball in the melted chocolate. Lift truffles from chocolate with a fork and tap fork against side of bowl to remove excess coating. Transfer truffle to foil-lined pan to cool. Repeat with remaining truffle balls.
  • Sprinkle finished truffles lightly with 1 tablespoon coarse sea salt before the chocolate hardens. Let stand until coating sets completely, at least 1 hour.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 16.9 g, Cholesterol 7.8 mg, Fat 8 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 218.5 mg, Sugar 7.3 g

SKY-HIGH SALTED CARAMEL CHOCOLATE LAYER CAKE



Sky-High Salted Caramel Chocolate Layer Cake image

This is the perfect cake for any occasion! Don't let the many layers intimidate you; it's easier than it looks!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 16

Number Of Ingredients 16

2 boxes Betty Crocker™ Super Moist™ devil's food cake mix
Water, oil and eggs called for on cake mix boxes
3 packages (8 oz each) cream cheese, softened
1 1/2 cans (13.4 oz each) dulce de leche (caramelized sweetened condensed milk)
1/4 teaspoon kosher salt
1 cup shortening
1 cup butter, softened
8 cups powdered sugar
1 teaspoon vanilla
15 caramels, unwrapped
3 tablespoons milk
1/4 teaspoon kosher salt
3/4 cup toasted chopped pecans
3/4 cup crushed pretzels
3 tablespoons caramel topping
Additional kosher salt, if desired

Steps:

  • Heat oven to 350°F. Spray four 8- or 9-inch round cake pans with cooking spray. If desired, line bottom of each pan with cooking parchment paper for easier cake removal.
  • In large bowl, make cake batter as directed on boxes; divide among pans. Bake 32 to 38 minutes or until toothpick inserted in the center comes out clean. Cool in pans 10 minutes. Run knife around edges of cakes to loosen. Remove from pan to cooling rack; cool completely, about 1 hour.
  • Meanwhile, in large bowl, beat Salted Caramel Cheesecake Filling ingredients with electric mixer on medium speed just until smooth and well combined.
  • Use serrated knife to level tops of cakes, if necessary. Place one layer, cut side down, on platter or serving tray. Top with one-third of the filling. Repeat with remaining cake layers and filling, finishing with a cake layer.
  • To make Salted Caramel Buttercream: In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 tablespoon of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Stir caramel mixture and kosher salt into buttercream mixture until combined, adding remaining milk, 1 tablespoon at a time, until smooth and spreadable. Frost top and side of cake with a thin layer of buttercream to make a crumb coat. Repeat, frosting the top and side of cake with a second layer of the buttercream.
  • In small bowl, mix chopped pecans and crushed pretzels. Press mixture around bottom and 2 inches up side of base of cake. If desired, reserve some of mixture for top of cake. Drizzle cake with caramel topping, and top with any reserved mixture. Sprinkle with additional kosher salt. Refrigerate until ready to serve. Serve with ice cream, if desired.

Nutrition Facts : Calories 1130, Carbohydrate 132 g, Cholesterol 155 mg, Fat 11 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 81 g, TransFat 1 g

Tips:

  • Use high-quality chocolate. This will make a big difference in the taste of your truffles.
  • Make sure your caramel is thick and creamy. If it's too thin, it will make your truffles runny.
  • Chill your truffles thoroughly before dipping them in chocolate. This will help the chocolate to set quickly and smoothly.
  • Be patient when dipping your truffles. It takes a little practice to get them coated evenly.
  • If you don't have time to make your own caramel, you can use store-bought caramel sauce. Just make sure it's a good quality sauce.

Conclusion:

Salted caramel cookie truffles are a delicious and easy-to-make treat that is perfect for any occasion. They are made with just a few simple ingredients and can be customized to your liking. Whether you prefer dark chocolate, milk chocolate, or white chocolate, these truffles are sure to please everyone. So next time you're looking for a sweet and salty treat, give these salted caramel cookie truffles a try.

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