Description
These Brown Sugar Toffee Truffles are decadently sweet and buttery bite-sized treats, combining the rich flavors of brown sugar, toffee bits, and creamy caramel coating. Perfect for gifting or indulging, these no-bake truffles are easy to make and require chilling and dipping rather than cooking, resulting in a melt-in-your-mouth confection.
Ingredients
Scale
Truffle Base
- 1 cup brown sugar
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup toffee bits
Coating
- 12 ounces caramel melting wafers or butterscotch chips
- Sea salt, optional for garnish
Instructions
- Cream Butter and Brown Sugar: In a large mixing bowl, cream together the softened butter and brown sugar until the mixture becomes light and fluffy, ensuring the sugar begins to dissolve and incorporate properly with the butter.
- Add Vanilla: Mix in the vanilla extract thoroughly to infuse the base with rich flavor.
- Add Powdered Sugar: Gradually incorporate the powdered sugar, mixing well after each addition until the dough reaches a thick, pliable consistency perfect for rolling.
- Fold In Toffee Bits: Carefully fold the toffee bits into the dough so they are evenly distributed throughout the mixture, providing delightful crunch in every bite.
- Shape the Truffles: Roll the mixture into tablespoon-sized balls, ensuring even sizing, and place them on a parchment-lined tray spaced slightly apart.
- Chill Truffles: Refrigerate the shaped balls for 30 to 45 minutes to let them firm up for easier coating.
- Melt Coating: In a microwave-safe bowl, melt the caramel melting wafers or butterscotch chips by heating in 30-second intervals, stirring between intervals until smooth and free of lumps.
- Dip Truffles: Dip each chilled truffle individually into the melted coating, letting any excess drip off to avoid thick clumps.
- Place on Parchment: Set the coated truffles back onto the parchment-lined tray in preparation for setting.
- Add Sea Salt: While the coating is still wet, sprinkle with sea salt if desired to enhance the flavor with a slight salty contrast.
- Set Coating: Allow the coating to set completely at room temperature or place briefly in the refrigerator to speed up the hardening process.
- Store Properly: Once set, store the truffles in an airtight container in the refrigerator for up to two weeks to maintain freshness.
Notes
- Use softened butter at room temperature to ensure it creams smoothly with the brown sugar.
- If you want a stronger toffee flavor, increase toffee bits to ¾ cup.
- Mild sea salt works best for garnishing; avoid coarse salts that don’t dissolve well on the smooth coating.
- Make sure not to overheat the caramel chips in the microwave to prevent burning or grainy texture.
- For easier dipping, use a fork or dipping tool and gently tap it on the bowl edge to remove excess coating.
- Truffles can also be chilled overnight before dipping to improve handling consistency.
- These truffles are sensitive to heat and humidity; keep refrigerated in warm weather.
