• Generously butter the sides of a heavy bottomed pot (such as a Dutch oven). Combine sugar, evaporated milk, and butter in prepared pot. Set over medium-high heat, cook and stir mixture until boiling. Continue to cook until mixture reaches 200°F, stirring frequently to prevent burning.
• Remove pot from heat. Stir in marshmallows, cookie butter, and salt. Transfer mixture into a large bowl. Cover and chill in the fridge for about an hour, until mixture is thick and pliable.
• Line baking sheet with parchment paper or reusable silicone mat. Use a 1-inch cookie scoop to portion mixture. Shape into balls and place on prepared baking sheet. Freeze for 20-25 until cold.

Chocolate Coating & Assembly:

• Place wire rack over parchment paper or wax paper. Set aside.
• Combine chopped chocolate and coconut oil in a medium sauce pot. Set over low heat. Gently melt mixture. Stir often to prevent burning. Remove from heat once mixture is fully melted and smooth.
• Using a fork, dip chilled cookie butter balls one at a time into melted chocolate. Let excess chocolate drip off. Place chocolate dipped cookie butter balls on prepared wire rack. Immediately top each truffle with crushed speculoos cookie pieces. Allow to chocolate to set before eating.