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    You are in: Home / Recipes / Toffee Pop Balls Recipe
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    Toffee Pop Balls

    Toffee Pop Balls. Photo by kiwidutch

    1/1 Photo of Toffee Pop Balls

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 40 mins

    40 mins

    4 hrs

    LilKiwiChicken's Note:

    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.

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    Units: US | Metric

    • 1 (250 g) packet ToffeePop cookies, which have been chilled in the fridge (cookies)
    • 250 g cream cheese (full fat seems to works best)
    • 1/4 cup icing sugar
    • 3 tablespoons Baileys Irish Cream (optional)
    • 1/2 cup desiccated coconut


    1. 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. 2
      Beat the cream cheese, icing sugar and Baileys (if using) until well combined and creamy.
    3. 3
      Add the ground biscuits and combine until well mixed.
    4. 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. 5
      Cover the bowl and put in the fridge until this is firm, which should take about 2-4 hours.
    6. 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. 7
      Keep in a container in the fridge until using.

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    Ratings & Reviews:

    • on September 12, 2005


      Kez... I have no idea what I did wrong... the taste was yummy, no problems there, and I followed the recipe instructions to the letter. My problem: the consistancy...very very soft & sticky. They didn't even harden up in the fridge. I tested them on 19 family mambers at a party and their reviews were all over the place. The true sweet tooths voted 4 stars, others gave 3, a few said it was a little too sweet, several liked the balls but not so much the coconut coating... all said that they would have liked to see a far firmer texture. Please see my rating system since I rate fairly severly... I used the democratic process and this recipe got 3 stars. I *will* make these again... maybe roll the balls in chocolate shavings next time, maybe a little less cream cheese... a recipe worth experimenting with :) Thanks !!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Toffee Pop Balls

    Serving Size: 1 (369 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 38.8
    Calories from Fat 29
    Total Fat 3.3 g
    Saturated Fat 2.1 g
    Cholesterol 9.1 mg
    Sodium 27.8 mg
    Total Carbohydrate 1.8 g
    Dietary Fiber 0.0 g
    Sugars 1.5 g
    Protein 0.6 g

    The following items or measurements are not included:

    ToffeePop cookies

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