Sometimes you need a candy recipe that looks impressive. White Chocolate Speculoos Cookie Butter Balls are ridiculously easy to make and only have 2 ingredients plus decorating supplies! If you haven’t tried Speculoos, it is cookie butter made from Biscoff cookies. I don’t think Santa or his reindeer will complain if these tasty treats are found on your hearth Christmas Eve!
White Chocolate Speculoos Cookie Butter Balls
14 ounces creamy Speculoos cookie butter
10-12 ounces white candy coating (I use Ghirardelli white melting wafers or Wilton white candy melts.)
1-2 teaspoons canola oil
Remove cookie butter from jar and place in a small bowl. Scoop cookie butter with a 1-tablespoon cookie scoop. Place balls on 2 plastic wrap lined plates. Freeze 2 hours or until hard. In a small bowl, melt ½ bag of candy melts according to package directions. Add 1-2 teaspoons oil. Start with 1 teaspoon and add enough oil until chocolate sheets off spoon smoothly in a ribbon when poured from a spoon.
Remove ½ of Speculoos balls from freezer.Dip each ball in white chocolate covering completely. Let excess white chocolate drip in bowl. Place balls on plates lined with clean plastic wrap. Place white chocolate dipped balls in refrigerator to harden. Reheat white chocolate briefly in microwave if it begins to harden. Repeat process with remaining Speculoos balls and white candy melts. Refrigerate until hard. Decorate with colored icing. Store in refrigerator. Makes 22-25 candies.
To decorate: Make colored icing- Mix ½ cup powdered sugar with 1-2 teaspoons milk, whipping cream or half and half. Add food coloring to get desired color. Place colored icing in a sandwich bag. Snip a tiny corner from one end. Gently squeeze icing from bag in decorative lines, squiggles, zigzags, spirals, etc.
Published in The News and Neighbor on December 7, 2017