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Toffee Pop Balls

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“My friend Laura used to make these for dessert after dinner parties. I lost her recipe so have taken what I remembered of it and added different ingredients to make these a bit more adult. You don't have to use the liqueur if you don't want to, if you do you can also use Kahlua or Tia Maria if you prefer. This bit has been added as a result of Andria's review - if you use any other biscuits apart from toffee pops (eg Twix) make sure that there is a lot more biscuit than toffee - otherwise the mixture may not harden. I have used Twix in the UK but put them in the freezer for a couple of hours before making. Also, these are not hard truffles anyway - they are quite soft but hold their shape well so long as they are refrigerated until just prior to serving.”
READY IN:
4hrs 40mins
YIELD:
30 balls
UNITS:
US

Ingredients Nutrition

  • 1 (250 g) packet ToffeePop cookies, which have been chilled in the fridge (cookies)
  • 250 g cream cheese (full fat seems to works best)
  • 14 cup icing sugar
  • 3 tablespoons Baileys Irish Cream (optional)
  • 12 cup desiccated coconut

Directions

  1. Process the biscuits in a food processor until they resemble small chunky bits of biscuit. You will have a mixture of fine crumbs and chunky bits of biscuit. If you don't have a food processor you can put these in a bag and bash with a rolling pin -very therapeutic after a hard day at work!
  2. Beat the cream cheese, icing sugar and Baileys (if using) until well combined and creamy.
  3. Add the ground biscuits and combine until well mixed.
  4. Add coconut a little at a time until the mixture is relatively stiff. It should still feel a bit gooey as it will harden in the fridge.
  5. Cover the bowl and put in the fridge until this is firm, which should take about 2-4 hours.
  6. Put the remaining coconut in a bowl. Using a teaspoon, take small amounts of the biscuit mixture from the bowl and roll into balls, then roll in the coconut.
  7. Keep in a container in the fridge until using.

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