Cinnamon Toast Crunch Truffles
These Cinnamon Toast Crunch Truffles are made with a base of crushed Cinnamon Toast Crunch and cream cheese. They are super easy and delicious!
Print
Pin
Servings: 24 truffles
Equipment
- Measuring cups and spoons
- food processor (optional, but recommended)
- Rolling Pin (if you are not using a food processor)
- Cookie sheet
Ingredients
- 5 cups Cinnamon Toast Crunch
- 8 ounces cream cheese
- ¼ cup milk
- 2 cups powdered sugar
- 1½ teaspoons cinnamon
- 12 ounces white almond bark
Instructions
How to make the truffle dough
- Use a food processor to finely crush the Cinnamon Toast Crunch (try to avoid having any larger pieces of cereal as they may taste stale once it's in the truffle). If you don't have a food processor, place the cereal in a gallon plastic bag and crush using a rolling pin.
- Combine the cereal crumbs and softened cream cheese. Use a mixer or your hands to incorporate fully.
- Use a mixer to mix in milk, cinnamon and powdered sugar. Mix until well combined, then scrape down the bowl once complete.
How to prep and coat the truffles
- Place the truffle dough in the fridge for 30-60 minutes to allow it to firm up.
- Line a cookie sheet with parchment paper.
- Roll the truffle dough into 1-2 inch balls and set them on the lined cookie sheet.
- Freeze the balled truffle dough for 30 minutes. Then coat with melted almond bark or white chocolate.
- Coat with some Cinnamon Toast Crunch cereal or a cinnamon/sugar mixture for decoration.