As my pursuit to reinvent the Girl Scout Cookie continues (see Girl Scout Cookie Challenge – Thin Mint Mocha Icebox Cake), my challenge brings me to Tagalongs.
Peanut Butter and Chocolate
One of the most amazing flavor combinations ever created. Being that my Dad is a dentist and deathly allergic to peanuts, these two delicacies were considered “blacklisted” in our household growing up. Needless to say, in my adult life, the Girl Scout Tagalong Cookie has quickly become one of my most favorite treats. Improving on this perfect blend of cookie, peanut butter, and chocolate coating was not going to be easy, but I was up for the challenge.
I stumbled upon my inspiration for this reinvented cookie while playing around on one of my most favorite hobby and interests websites – Pinterest.
Tagalong Truffles Recipe
This recipe was inspired by Oreo Truffles on the Chef-In-Training website.
These no bake truffles are so easy to make and don’t require any special equipment.
Tagalong Truffles Ingredients:
- Girl Scout Tagalong Cookie
- Hersey’s Dark Chocolate Chips
- Skippy Smooth Peanut Butter
Tagalong Truffles Instructions:
Add cookies to food processor:
Your cookie crumbles will look like this once processed:
Continue processing cookies till mixture is smooth:
Add a heaping table spoon of peanut butter to mixture:
Continue pureeing until mixture is combined and smooth:
Portion mixture into 1 tbsp mounds:
And form balls to make truffles:
Place truffles on parchment paper and place in freezer for 15 minutes:
Heat double boiler on stove top. (I used a pot with simmering water covered with a heat resistant glass bowl):
Add dark chocolate chips to double boiler:
Slowly melt dark chocolate, stirring till smooth:
Truffle Dipping Tool – Remove center prongs from plastic fork:
Dip truffles in melted chocolate and tap off excess:
Place truffles on parchment paper and put in fridge till chocolate is set:
Tagalong Truffles – Bet you can’t just eat one!