Are you looking for a fun and tasty St. Patrick’s Day sweet treat? Look no further! These St. Patrick’s Day Truffles have a rich cookie center that is infused with Bailey’s Irish Cream. The fun shamrock sprinkles add a festive touch to the candy.
Any self respecting leprechaun hunter knows that there will be a pot of gold at the end of the rainbow. Today, let’s fill that pot with some of these delicious truffles with a golden center instead!
Making St. Patrick’s Day Truffles.
These candy sweet treats are very easy to make. Just make the crumb mixture first in a food processor and add the powdered sugar, and Bailey’s Irish Cream.
Once you have the mixture ready, just use a small cookie scoop to make 1 inch sized balls. The mixture is quite sticky and it helps to wash off your hands after ever 4 or 5 balls. This makes them easier to form. Putting the balls into the freezer for about a half hour also makes them easier to dip.
Set up a dipping station with some dark chocolate melted with coconut oil, some chocolate sprinkles and some small green shamrock candies.
Dip the truffle balls into the melted chocolate, letting the excess drip off. (The ladle of a candy dipping tool set helps to make this easier.) I added my shamrocks and sprinkles after I dipped about 5 truffles. The toppings stick best if the chocolate is soft.
Tasting the Irish Cream Truffles
I love the taste of these St. Patrick’s Day truffles. The center is rich and has a nice texture and the taste of the Bailey’s Irish cream elevates it to the decadent level. Each truffle works out to just over 105 calories and the wonderful taste makes them worth the calories, believe me!
These truffles are the perfect way to celebrate St. Patrick’s day. Bring on the Green!
For another tasty dessert recipe featuring Bailey’s try these Bailey’s Irish Cream brownies.
- 2⅔ cups of crushed vanilla wafers (most of a box of wafer, but not quite all)
- ¾ cup powdered sugar
- 8 tbsp of Bailey's Irish Cream
- 1 10 oz bag of dark chocolate chips.
- 1 tsp coconut oil
- To decorate: green shamrock candies, chocolate sprinkles
- Place the vanilla wafers in a food processor and pulse until they form crumbs.
- Measure out 2⅔ cups of the crumbs and put them in a large bowl. Add the powdered sugar. Whisk until the two are thoroughly combined.
- Pour in the Bailey's Irish cream and mix well using your hands. The mixture will be quite sticky.
- Use a small cookie scoop and scoop out the mixture. Form it into balls and place them on a baking mat lined with parchment paper or a silicone baking mat. The recipe makes 33 1 inch sized balls.
- Place the cookie sheet in the freezer for ½ hour to harden.
- Place the dark chocolate chips in a microwave safe bowl with 1 tsp of coconut oil. Cook in 30 second increments, stirring often, until the chocolate has melted.
- Set up two bowls with the green shamrock candies and the chocolate sprinkles. Dip the balls into the chocolate mixture, letting the excess drip off between each ball. (A candy dipping tool helps!)
- After you dip about 4 or 5 balls, add the decorations. They'll stick best if the chocolate is still soft.
- Place the dipped balls in the fridge to allow the chocolate to set.
- Store the truffles l in an air tight container in the fridge for a couple of weeks. They can also be frozen for up to 3 months.
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