Butterscotch Truffles

Line a 9×13 pan with parchment paper and set the pan aside.

Using a double boiler, melt butterscotch chips. They will be the consistency of peanut butter when melted. Remove from heat, set aside and let it cool down to around room temperature.

With an electric mixer beat cream cheese until smooth. Add melted and cooled butterscotch and beat until combined. Add in confectioners’ sugar beat until well mixed.

Turn mixture out into your lined pan and press down until the mixture is level and spread out. Don’t worry this doesn’t need to be perfect at all. You just need it to cool.

Refrigerate for 2-4 hours until mixture has firmed up.

Once mixture is firm take it out of the fridge and roll it into 1 1/2 inch balls. Place back in the fridge while you melt your chocolate.

Line a baking sheet or your counter with parchment or wax paper.

Melt your white chocolate in a double boiler, just until melted. Turn off heat.

Using a fork, dip your truffles into the chocolate and tap the fork on the side of the bowl to knock off excess chocolate. Place dipped truffle your wax or parchment paper. If it’s too thick and you would like to thin your chocolate, a bit add a teaspoon or 2 of vegetable oil. If you chocolate starts to cool just set it over low heat for a minute or 2 until it reheats. You don’t want the chocolate too warm or it will melt your truffle.

Let truffles sit until the chocolate sets, then store in an airtight container in the fridge.

This is an ovenadventures original.

Enjoy!