Another rice krispie experiment! I had leftover sweetened condensed milk, so I decided to make cookie dough truffles. I made half of the recipe but I was a little short on the 7 oz of milk. Even so, the truffles were a little soft and they could have used a little more flour I think. I tried to freeze the truffles before mixing them into the rice krispies, but they still melted some. They need at least an hour to freeze. I didn’t use the recipe’s proportions for the treats, I just followed my 4-5-10 ratio. I did add some malted milk though.
Recipe Description (Peabody)
These are a great way to use up any cookie dough truffles (they tend to make a lot when you make them). Adults and kids a like love them.
Melt butter in a large saucepan over low heat and add marshmallows.
Stir until the marshmallows begin to melt, adding in malted milk powder one spoonful at a time so it’s combined.
Stir in the cereal so it is completely coated with marshmallow mixture.
Fold 32 mini cookie dough truffles into the mixture (see instructions below).
Press into a baking dish (9 by 13-inch – use a dish with tall sides).
Let sit for about 30 minutes before cutting.
For the Truffles:
Using a stand mixer (or a bowl and beaters), cream together the butter and sugar until light and fluffy, about 3 minutes. Beat in the vanilla.
In another bowl, combine flour and salt. With speed on low, slowly add the flour mixture into the creamed mixture, alternating with the condensed milk, beating well after each addition.
Fold in the chocolate chips.
Shape the dough into 1-inch balls and place into an airtight container. Store in freezer for at least 3 hours.
These make way more than what you need for the treats. You can just dip the extras in melted chocolate and eat them. Or my next recipe incorporates them as well and you can just wait around for that.