Seven-Layer Truffles. The title intrigued me. The concept of taking the seven-layer cookie bar and transforming it into a bite-sized truffle tantalized my mind.
To make the truffles, instead of layering the ingredients like you do for the cookies, you mix it all together, slightly underbake, then scoop into balls, chill, and finally dip in chocolate. And then you get to bite into a divine ball of rich, chocolately sweetness. And swoon.
I ran short on graham crackers when I made these, so I substituted with some Oreo cookie crumbs; hence, my truffles were very chocolatey. Not that I minded one bit, though!
My truffle, then, isn’t quite the 7-layer…more like 8 layers. Even more flavors to delight the palate!
Yield: I got about 4 dozen truffles using my small Oxo cookie scoop
- 1 stick butter (4 oz or 1/2 cup)
- 2 cups graham cracker crumbs (I only had 1 cup, so I used 1 cup finely chopped Oreo cookie crumbs, too)
- 1 1/2 cups shredded, sweetened coconut
- 1 cup mini chocolate chips
- 1/2 cup toffee bits
- 1/2 cup finely chopped pecans
- 1 (14-ounce) can sweetened, condensed milk
- 8 oz. semisweet or bittersweet chocolate, coarsely chopped
- 2 tsp. safflower oil
- graham cracker crumbs and shredded coconut, for garnishing
- Preheat oven to 350 degrees F. Lightly grease an 8 inch x 8 inch baking dish.
- In a large bowl, mix the butter and graham cracker crumbs.
- Add the chocolate chips, coconut, toffee bits, and pecans; stir until evenly distributed.
- Add the condensed milk; stir until completely combined.
- Transfer mixture to the 8×8 dish; distribute evenly. Bake for 25 minutes, until lightly browned.
- While dough is still warm, scoop about 1 1/2 tsp. into mounds on parchment-lined baking sheets, then refrigerate for about 30 minutes until firm. Dough will likely be very soft and won’t shape into balls initially, but after refrigerating, you can easily roll them between the palms of your hands to make balls.
- To prepare chocolate for dipping, place chopped chocolate in a double boiler (I place a glass bowl over a small saucepan filled with about an inch of simmering water), stirring frequently until chocolate melts.
- Remove pan from heat but keep bowl over hot water so chocolate will stay melted. Add oil and stir to combine.
- Dip truffles in chocolate and place on parchment paper. To garnish, sprinkle with shredded coconut or graham cracker crumbs while chocolate is still soft and melted. To dip truffles, I use a plastic fork from which I’ve removed the inner tines. This allows me to easily scoop the balls out of the melted chocolate. I lightly tap the fork on the edge of the bowl and allow excess chocolate to drip off before transferring dipped balls to the parchment-lined baking sheet. I also use a chopstick to push the dipped balls off the fork.
- Transfer coated truffles to the refrigerator for 30 minutes to harden the shells. After the shells harden, I usually trim excess chocolate from the bottom of the truffles. I simply use a small knife for the trimming.
- Truffles can be stored in an airtight container at room temperature for about a week.