Ingredients Jump to Instructions ↓

  1. 6 hazelnut truffles

  2. 5 ounces white candy coating, chopped

  3. 1 green or red Fruit Roll-Up

  4. 6 cream-filled chocolate sandwich cookies

  5. 1 can (6.4 ounces) black decorating icing

  6. 6 slivered almonds, cut in half

Instructions Jump to Ingredients ↑

  1. Place truffles on a waxed paper-lined pan. Freeze for 10 minutes or until chilled. Meanwhile, in a small microwave-safe bowl, melt candy coating; stir until smooth. Dip truffles in coating to cover completely; allow excess to drip of. Return to prepared pan. Refrigerate until hardened. Cut Fruit Roll-Up into 2-1/2-in. x 1-1/2-in. strips. Reheat candy coating if necessary. Dip truffles in candy coating again; allow excess to drip off. Place one on each cookie. Wrap a fruit strip around base of truffle for cape. Let stand until set. Using decorating icing and a round tip, pipe hair, eyes and mouth on each. Insert almonds for fangs. Store in an airtight container. Yield: 6 cookies. Editor’s Note: This recipe was tested with Ferrero Rocher hazelnut truffles.


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