I’ve used Cinnamon Toast Crunch as a garnish for cookie ball treats before. This time I’m going with Cap’n Crunch. Why? Well, it was on sale. And, my son really likes it (I usually get corn flakes for him, so this was a treat).
Here’s What You’ll Need:
· 1 box of Cap’n Crunch cereal
· 6 oz. softened cream cheese
· Chocolate bars – We used both white and regular milk chocolate.
Here’s What to Do:
1. Crush the Crunch in a food processor until it is a sand-like consistency.
2. Take a cup of the sandy cereal out and put it aside for later.
3. Mix the rest of the cereal with the cream cheese. Use your hands (or have your child use his hands), to get a really consistent mixture.
4. Roll the mix into balls (about the size of golf balls).
5. Place the cereal balls onto a wax paper-covered plate. Pop them into the freezer for an hour.
6. Melt the chocolate in a microwave-safe bowl. If your child is working with you, don’t let him do this step or touch the bowl/chocolate when it comes out the microwave. It will be very hot so be careful. Never put your finger directly into the chocolate to test it (I made that mistake, and it wasn’t pretty). Microwaves differ in strength—start at 30 seconds (checking it through the little viewing window) and go from there. Stir it around with a spoon when it looks melted.
7. Cover the balls in chocolate. Place the first ball into the melted chocolate and use a spoon to coat it completely. You can also stick a toothpick in the ball, so that you don’t touch the hot chocolate at all.
8. Remove the truffle (with a spoon or toothpick) and place it on a piece of wax paper.
9. Sprinkle some of Cap’n Crunch cereal powder (the leftover stuff from when you put it in the food processor) over the chocolate.
That’s it! Let the cookie truffle balls cool and you’re ready to go.
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