Eggnog White Chocolate Toffee Truffles
- 1/3 cup Hood® Vanilla Eggnog
- 1/4 cup butter
- 12 ounces premium white chocolate chips
- 1 tsp. pure vanilla extract
- 1 cup toffee bits, divided
In a medium saucepan, combine the eggnog and butter over medium-low heat. Heat mixture until butter is melted, about 3 to 4 minutes.
Add the white chocolate chips and continue cooking, stirring constantly until chips are melted and mixture is smooth, about 2 to 3 minutes. Stir in 1/4 cup of the toffee bits.
Cover the mixture. Refrigerate for at least 2 hours or until firm.
Place 3/4 cup of the toffee bits in a small bowl. Measure the eggnog mixture by level tablespoons and shape into balls. Place each ball in the toffee bits, gently packing the bits into the sides. Place on a dish to serve, or refrigerate.
Per serving: Calories: 192, Carbohydrate: 20 grams, Fat: 12 grams, Saturated fat: 8 grams, Protein: 2 grams, Cholesterol: 11 milligrams, Sodium: 134 milligrams, Calcium: 60 milligrams.