Chocolate Stuffed Snickerdoodle Truffles

5 from 1 vote

Chocolate Stuffed Snickerdoodle Truffles

Cinnamon spiced ganache stuffed inside a smashed Snickerdoodle bar, then dipped in chocolate! Confused? Stick with me here. They taste like a cake pop but with brownies instead of cake. And not brownies, snickerdoodle bars. Just scroll down to the recipe already.

Prep Time15

Cook Time24

Freeze Time1 30

Total Time2 9

Course: Dessert

Cuisine: American

Servings: truffles

Calories: 205kcal

Author: The Food Charlatan

Ingredients

For the ganache:

3/4 cup cream
1 cup semi sweet chocolate chips
1 & 1/4 teaspoon cinnamon
1 recipe Snickerdoodle Blondies baked and cooled

For dipping:

2 cups semi sweet chocolate chips*
2 tablespoons coconut oil*
sprinkles optional

Instructions

Start by prepping the ganache. In a smallish bowl, heat the cream in the microwave for about 1 minute, or until bubbles start to appear on the edges. Add the chocolate chips and cinnamon and stir until it is smooth.
Line a baking sheet with wax paper. Use a small spoon to dollop 1-2 teaspoons on the baking sheet. Continue until you have 30-35.
Freeze or refrigerate for 1-2 hours until solid.
Bake the snickerdoodle bars according to the instructions. Do NOT over bake. Let cool, then cut into small squares (about 35 square roughly). Use your fingers to gently break off the tougher edges of the blondies (see photos. This makes it easier to flatten out.)
Use your hands to flatten out a square of blondie. Wrap it around one of the frozen ganache balls. Smooth it with your hands into a ball, then place back on the baking sheet. Continue with the rest of the Snickerdoodles.
Refrigerate or freeze the balls for 30-60 minutes, until chilled.
In a medium sized, microwave safe bowl, add the chocolate chips and coconut oil. Microwave in 20-30 second intervals, stirring each time, until the chocolate is melted but still has lumps. Stir until the lumps are gone.
Dip each snickerdoodle ball in chocolate and lift out with a fork. (I wish I had these chocolate dipping tools!)
Line another baking sheet with wax paper. Let the truffles cool on the baking sheet until solid. You can refrigerate or freeze to speed this up.
These make a great gift! Throw some in a mason jar and tie a ribbon on top.

Notes

*You may need up to 3 cups of chocolate and 3 tablespoons of coconut oil for dipping the truffles. Just remember 1 cup of chocolate needs about a tablespoon of oil. You can also try dipping this in white chocolate!

Nutrition

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