Baked Truffle Treasures

These little cocoa-dusted bites are the kind of treat that disappears from a holiday cookie tray before anyone notices who took the last one.

The batter is a gorgeous mess of butter, sugar, eggs, amaretto, honey, crushed cereal, cocoa, and shredded coconut. It bakes in a casserole dish, gets stirred while still warm, then cools down so you can roll it into truffle-sized balls.

A final tumble in powdered sugar gives them that snowy, gift-worthy look.

The amaretto adds a warm almond sweetness that plays off the bittersweet cocoa like they were made for each other. Because they were.

Variations

• Swap the amaretto for Frangelico (hazelnut liqueur) or Kahlua (coffee liqueur) for a different flavor profile.
• Roll in cocoa powder instead of powdered sugar for a more intense, bittersweet finish.
• For a booze-free version, use 1 teaspoon almond extract and 2 tablespoons extra honey in place of the amaretto.

Kitchen Tips

• Stir the mixture immediately after pulling it from the oven. This is what creates the fudgy, scoopable texture. Waiting too long lets it set unevenly.
• Let the mixture cool completely to room temperature before rolling. Warm truffle batter sticks to everything.
• Dampen your palms slightly when rolling the balls. It keeps the mixture from clinging to your hands.
• Store in an airtight container with wax paper between layers. They keep well for up to a week.