Hands up, those in New Zealand (and those with New Zealand Relatives) who have gotten their hot little hands on some of the Limited Edition ‘Jelly Tip’ chocolate and bikkies? If not, go out and buy yourself a bar/packet or three… Right. Now.
This stuff is special and I have sent my darling hubby out on a mercy dash on more than one occasion for some (because, you know – the baby wanted it)!
One of my fondest memories as a child were Summer days spent at the beach, followed by a car ride home and our favourite ice cream. For me this was always a ‘Jelly Tip’. So you can imagine I was excited to hear that Tip Top had joined with both Griffins and Whittakers to bring us these delicious treats and (as above) hubby was straight out the door so I could fulfil memories of Summer, the beach and my childhood.
Everyone has been getting their ‘Jelly Tip’ on and enjoying, making and creating ways to enjoy even MORE these delicious treats. There have been ‘Jelly Tip’ bikkie ice cream sandwiches and this ‘Jelly Tip’ Cheesecake (sounds AMAZING).
Of course, I decided to get my own bake on (more like create, no actual baking involved) and these Jelly Tip Cheesecake Truffles were born. They make these bikkies even a little bit ‘more’ special, and are the perfect sweet treat for with a coffee (or to eat hiding under your desk / in a cupboard so you don’t have to share).
Have you tried the Griffins Jelly Tip Bikkies yet? What did you think? Anyone else have childhood memories come flooding back?
- 2 packets Griffins 'Jelly Tip' Bikkies
- 250 gram block Philadelphia Cream Cheese (or brand of your choice)
- Cocoa and/or Coconut for dusting
- Using a food processer blitz both packets of biscuits to a crumb (how fine is up to you)
- Add cream cheese and combine until it forms a ball
- Chill mixture in fridge for 30 minutes
- Roll teaspoonful's into balls and dust with cocoa and / or coconut, place on a baking tray
- Chill in freezer for a couple of hours
- * I got through my first packet when my food processer went on the blink. So I ended up chopping up the second packet. They still tasted great and added some more texture to the truffles
- ** I found it was easier to use biscuits from the freezer as the jelly part of the biscuit firmed up, making them easier to turn to a crumb
- *** Using a cold teaspoon and damp hands makes for easier rolling