Finely chop the Lotus biscuits in a food processor or place them in a food bag and crush them with a rolling pin until they become crumbs.
In a large bowl, mix the cookie crumbs with the peanut butter until smooth.
Form the mixture into balls of the desired size and place them on a baking sheet lined with baking paper.
Place the balls in the freezer for about 15 minutes to firm up.
Chop the white chocolate and melt in a bain-marie or in the microwave on low power, stirring occasionally until completely melted and smooth.
Dip the balls in the melted chocolate, covering them completely.
Place the chocolate-covered balls on a tray lined with baking paper and place in the fridge for about 10 minutes to harden the chocolate.
Once the chocolate has hardened, serve the Lotus Peanut Butter Cookie Truffles. You can store them in the refrigerator for a week.
Try the truffles and enjoy their delicious combination of peanut butter, Lotus cookies and white chocolate.
These truffles are perfect to enjoy as a dessert or to share with friends and family at parties and special occasions.
