With just THREE ingredients, you can have an amazing little truffle that will disappear in seconds! Fill with either fudge or peanut butter - or both!
1package Pillsbury Safe to Eat Chocolate Chip Cookie Doughfound at Walmart and major retailers
1/3cuphot fudge saucecold from the fridge
1package16 ounces milk chocolate candy coating
optional: sprinkles & crushed peanuts
Take the package of cookie dough out of the fridge and out of the plastic. Let sit for about 5 minutes at room temperature.
Put wax paper over a cookie sheet, and spray with baking spray. Set aside.
Break each piece apart and roll into a ball in the palms of your hands, then press down in the middle to create a circle.
Place about 1 teaspoon of hot fudge sauce (cold) or peanut butter in the middle of the circle, then fold it up and roll it back into a ball. Place on cookie sheet, and then in fridge while you melt the candy coating.In a microwavable bowl, melt the candy coating for 30 seconds, then stir, and continue until it's completely melted.
Allow it to cool for 5-10 minutes.
Dip each ball in the candy coating and let excess chocolate drip off. I use a fork, set the ball on top, and lower it into the chocolate.
Please each ball on the cookie sheet, and quickly sprinkle with topping (optional) before it hardens.
This recipe will make 24 truffles. I like to split 12 and 12 of each flavor!
Store in fridge, but don't worry - they won't last long!