I’m super excited to share this recipe today because it comes with a giveaway for the cookbook No Bake Makery, for you! Though it doesn’t happen as often as I’d like, I love an opportunity to give you stuff. I’m a gifter and I love it. BUT! let’s talk these little cookie, truffle bites.
These little bites are dead-easy to make. Everything gets whirled in the food processor all at once–chocolate cookies, cinnamon toast cereal, almonds, salt, a teensy bit of milk, and some honey. The dough is then scooped, rolled, and chilled before getting dressed with some candy coating (or tempered chocolate). These bites are sweet-sweet-and-salty. I could see kids going crazy-nuts for these (and they could totally help!), but they make the perfect two-bite indulgence–which is sometimes all I want, just a few bites of sweetness.
No Bake Makery is a cookbook of sweet little treats by Cristina Suarez Krumsick (Tweet or Like), in the book you can find the recipe for these Cinnalmond Bites, along with dozens of other little, two-bite, no-bake treats…Now, for the giveaway details!
To enter, simply leave a comment sharing what your favorite no-bake treats are, as well as a good contact email address. I will choose one winner at random Wednesday, May 15th. Unfortunately this giveaway is only open to US residents with non-PO Box addresses. (Don’t fret, I have another giveaway schemed up that will be open to all :)
*A copy of No Bake Makery was provided to me by the publisher, as well as the giveaway copy. As per usual, all opinions are my own.
From No Bake Makery
The recipe calls for almond milk, but I’m sure you could use whatever milk you’d like. These are also great from the freezer.
12 chocolate sandwich cookies (Like JoesJoes or Oreos)
1 cup cinnamon toast cereal
5 tablespoons sliced almonds
2 teaspoons ground cinnamon
2 tablespoons honey
1/4 cup almond milk
1 teaspoon sea salt
1 1/2 cups candy melts or candy bark (or temper some chocolate, if you dare)
Line a cookie sheet with wax (or parchment) paper and set aside.
In a food processor, process the cookies and cereal until fine crumbs form, about 1 minute. Add 3 tablespoons of the almonds and 1 teaspoon of the cinnamon and process for another 30 seconds. Add the honey and almonds milk and process another 30 seconds. Transfer to a clean bowl.
Roll the dough into 1-inch balls (I chilled the dough for 30 minutes before beginning this step). Place on the prepared cookie sheet and chill another 45 minutes.
Roughly chop the remaining almonds and mix with the remaining cinnamon and salt. Set aside.
Melt the candy coating according to package instructions. Dip balls into the chocolate and place back on the sheet, sprinkle with almond mixture, and chill until coating is set, about 1 hour.