I followed the instructions for the white chocolate but what it doesn't say is that melting white chocolate is very very different then milk chocolate, which I didn't know. So thirty seconds x2 in the microwave and the bowl was burned brown and hard. Upon further research you should be doing it at 50% power for 1 min. Then stir and 10 second increments at 50% power. The double boiler messed up the other half of my white chocolate because i was unaware of "seizing" that happens when even a drop of steam touches the chocolate. Then it doesn't say how long to freeze the balls and they began to crumble while dipping. I made two batches bc one made maybe 15-16 truffles. My dough was also crumbly because of the powder sugar unlike the picture of the dough above so i have no idea why. I was hoping to not be so stressed out but white chocolate is miserable to work with especially when covering an entire batch of truffles- it does not stay melted for long either. I think the truffles need to be utter rocks to dip in hot melted chocolate or they'll crumble. The spooning method is a long process for one cookie at a time when you're trying to mass produce. Fyi to anyone who's not familiar with white chocolate.

Made them....sooo good! Kinda tasted like a snickers bar

I subbed the 1/2 cup from the iceing sugar and put honey grahm crumbs instead . Gave a slight crunch and they tasted exactly like the reeses peanut butter cup filling. Oh my they are going to be gone in 3 days thank so much .

Thank you, thank you. I actually tried making these a few weeks back, without a recipe and they didn't come out right. I'm making these this weekend.