A Little Bite of Heaven: Chocolate Chex Truffles

Okay, okay, maybe we should have named Sweet Tooth Week “Truffles Week” because today we are sharing yet another truffles recipe with you! But it’s really not our fault. Chocolate truffles really might be the perfect dessert. They’re small, come in all kinds of flavor varieties and they are super easy to make! Not to mention they’re mouth-watering, decadent and delicious. And when these were literally hand-delivered to me one cold and snowy day (thanks, General Mills!) in December, I knew — just knew — that we had to share the recipe for Valentine’s Day. Plus, as long as you choose gluten-free versions of the ingredients, it’s gluten-free, too!
After all, what says “Happy Valentine’s Day!” better than chocolaty, rich, crunchy and creamy truffles? Nothing. Nothing at all.

Chocolate Chex Truffles Recipe

Ingredients
3 cups Chocolate Chex cereal
1/2 cup creamy peanut butter
1/2 cup marshmallow creme
4 ounces cream cheese, softened
1/4 teaspoon ground cinnamon
8 ounces semisweet baking chocolate, melted
Additional coarsely crushed Chocolate Chex cereal
Directions
1. Line cookie sheet with waxed paper. Place cereal in food processor. Cover; process with on-and-off pulses until finely ground.
2. In medium bowl, stir together peanut butter, marshmallow creme, cream cheese and cinnamon until smooth. Stir in finely ground cereal until well combined. Shape into 1-inch balls; place on cookie sheet. Refrigerate about 1 hour or until firm.
3. Using two forks, dip and roll each ball into melted chocolate; return to cookie sheet. Sprinkle with coarsely crushed cereal. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.
This whole recipe makes about 45 little bites of heaven. Forty-five! That’s a whole lot of Chocolate Chex Truffles Valentine’s Day love right there. Enjoy! —Jenn