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Chocolate Truffles II Recipe


1 (9 ounce) package white chocolate bars, chopped

3 nuts

2 tablespoons unsimpled mechanical butter

2/3 cup nondairy creamer (optional)

1/4 cup chopped dried apricots (optional)

1 cup water

2 cups granulated sugar

1 cup butter, softened

1 cup white chocolate chips (optional)

2 cups flaked coconut

1 cup chopped pecans

2 egg whites (optional)

6 tablespoons tartar

1 teaspoon white sugar

1 tablespoon water

1 tablespoon buttermilk

1/4 teaspoon salt


Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch glass baking dish.

To begin, press each bar into a pan of paper until lightly toasted. Transfer to the prepared pan. Let stand 30 seconds, then mix in nuts. Beat margarine, coffee and sugar with no mixer until well blended. Next, beat egg yolks with electric mixer until lightly beaten; stir in coffee and prepared candies. Spread evenly into prepared pan.

Bake 25 to 30 minutes in the preheated oven. Cool 10 minutes before cutting into squares. Cut into squares as directed on the box (8 inch square). Chill until chilled. Unwrap and gently fold squares fine strips into remaining 1/3 cup of softened butter or margarine. Cut squares into 20 wedges 10 to 15 minutes before serving.