These “bat truffles” are more treat than a trick! The hard chocolate exterior gives way to a soft chocolate center made with milk chocolate, semi-sweet chocolate and butterscotch.
Lucy has trick-or-treating today at her preschool and let me tell you, it has been a WHOLE BIG THING.
Homegirl showed up in my bedroom at around 3am, asking if it was time to get ready for school yet.
Um…it’s pitch black outside and everyone is sound asleep. The answer would be “NO.”
She then climbed into bed with us, which I normally discourage but at 3am one tends to be tired and takes the easiest route, which in this case was making room for her and going back to sleep.
I woke up ten minutes later to her facing me, twirling my hair around her index finger.
“Mom…” she began, “I just can’t relax because I’m too excited. I’m thinking that everyone is going to see my fake Toto dog in his basket and they will all freak out from how cute I am.”
Bless. This is what happens when you raise a young lady to be confident and expressive. I can’t even complain because it’s my own darn fault.
Needless to say, Lucy has the whole household whipped into a tizzy the actual day of Halloween. Her sparkly ruby slippers have a bit of a heel on them (maybe half an inch?) and she thinks she’s pretty hot stuff in them. She’s already imaging reactions as she prances up and down the street in them and I haven’t yet had the heart to tell her that heels bring nothing but sore feet and resentment. It’s one of life’s tough lessons.
We’ve been whipping up lots of fun Halloween treats to prepare for the big day, and these Bat Truffles are one of my recent favorites. A crunchy chocolate shell gives way to a melt-in-your moth chocolate center. I used a combination of semisweet, milk chocolate, and butterscotch chips to take away the rich bite that super chocolatey treats often have and kiddos don’t enjoy. The result is a super simple and yummy truffle that is easy enough for your kids to help with.
I even made a video to help with the process – I hope you enjoy it!
For the recipe, hop over to Imperial Sugar where I’m sharing it. Leave off the “wings” and they are great for Thanksgiving and Christmas, too!