Cookie Butter Truffles

1. 1

   Melt white chocolate in a microwavable bowl in 10-second spurts until completely melted.

2. 2

   Brush the inside of the mold with white chocolate. Freeze mold for 2 minutes and brush on another layer. Freeze again for 2 minutes.

3. 3

   Fill each mold with 1 teaspoon cookie butter and top with more melted white chocolate.Tap the mold to release any air bubbles and freeze until set.

4. 4

   Pop the truffles out of the molds. Brush with edible glitter for decoration.

5. 5

   Note: I froze the cookie butter for 2 hours prior to making these to make it easier to work with.

* Per serving · 4 servings · Values may vary.

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