Spiced Cookie Butter Truffles

• 3 Tablespoons Unsalted Butter, Softened At Room Temperature
• 1 cup Speculoos Cookie Butter Or Biscoff Spread
• 2/3 cups Finely Ground Gingersnap Crumbs (from About 11 Cookies)
• 4 ounces, weight Semi Sweet Or Dark Chocolate, Finely Chopped

1. Beat butter and cookie butter with an electric mixer on high speed until light and creamy. Add cookie crumbs and combine on high speed until thoroughly mixed.
2. Refrigerate mixture for at least 2 hours.
3. Scoop mixture by the teaspoonful and roll each scoop into a ball. Keep dough in the refrigerator while scooping individual truffles.
4. Once all balls are rolled, place them back in the refrigerator or freezer.
5. Melt chocolate; place chocolate in a microwaveable bowl and heat in the microwave in 30-second increments, stirring in between increments until chocolate is melted and smooth.
6. Drizzle melted chocolate over chilled balls and freeze until ready to serve.

unsalted butter, butter, sweet

Taken from tastykitchen.com/recipes/desserts/spiced-cookie-butter-truffles/ (may not work)