Christmas Peanut Butter Truffles
  1. Place all digestive biscuits into a ziplock back and crush into fine crumbs using a rolling pin. Alternatively, you can process them in a food processor.
  2. Pour the crushed biscuits into a bowl, add peanut butter and cream cheese, and mix well until the mixture is able to hold the shape of a small ball.
  3. Using your hands, shape the mixture into small bite-sized balls. Don’t make it too large, as the chocolate coating later will size it up quite a bit more.
  4. Line some baking paper on a large tray and set aside. (Make sure this tray can fit into your fridge.)
  5. Place white chocolate buttons in a tall and narrow glass, and microwave in 20-second bursts, always making sure to stir thoroughly in between bursts, until the chocolate is completely melted and smooth.
  6. Place one cookie ball into the chocolate, and using a spoon, swirl it around so that all sides have been covered by the chocolate. Then remove the ball and drop it gently on the baking paper. While still melted, sprinkle a pinch of your choice of Xmas sprinkles on top. Repeat untill all the cookie balls are done.
  7. Place the tray in the fridge for 10 minutes to let the chocolate set. Remove from baking paper and place in small decorative baking cups before serving.
Recipe Notes