Oreo Cookie Truffles
These are super quick to whip up!
adapted by a recipe from The Girl Who Ate Everything
1 package Double Stuff Oreo Cookies
4 oz. cream cheese {not the low-fat version}, softened
6 squares of vanilla almond bark, or white candy melts
Blend the cookies in a food processor in 3 batches. Reserve 3 T. cookie crumbs for sprinkling on the top later. To the last batch of crushed cookies add the cream cheese and blend for a few seconds. Add the previously crushed cookies back to the food processor and blend a few more seconds. Your mixture should look sticky and clumpy like this:
adapted by a recipe from The Girl Who Ate Everything
1 package Double Stuff Oreo Cookies
4 oz. cream cheese {not the low-fat version}, softened
6 squares of vanilla almond bark, or white candy melts
Blend the cookies in a food processor in 3 batches. Reserve 3 T. cookie crumbs for sprinkling on the top later. To the last batch of crushed cookies add the cream cheese and blend for a few seconds. Add the previously crushed cookies back to the food processor and blend a few more seconds. Your mixture should look sticky and clumpy like this:
*If you don't have a food processor, you can put them in a 1 gallon sealed food bag and crush with a rolling pin - messy but it works. Put the crushed cookies in a bowl and stir in the cream cheese with a wooden spoon until incorporated.*
Roll the mixture into 1" balls {the mixture will seem crumbly at first, but as you roll it, it will ball up} and place on a waxed paper lined cookie sheet. Once all are rolled, place in the refrigerator for 20 minutes, or until firm.
Meanwhile, melt the almond bark in a bowl in the microwave in 30 second intervals until completely melted. Stir between each.
With a fork, dip the truffles into the melted almond bark and then place back on the waxed paper. Top immediately with the reserved cookie crumbs - the coating sets up quickly. Repeat with all truffles.
Store in the refrigerator until served.
Makes 30 truffles.
Who doesn't love chocolate chip cookie dough? I remember waiting patiently to lick the mixer beaters or the spoon when I was a child. I'm not sure if it was so good because I was the only one who was awarded the beaters or if I just loved the dough. Regardless, we all know the concern with eating raw eggs in cookie dough. This recipe removes that concern.
Chocolate Chip Cookie Dough TrufflesAdapted from a recipe by Taste Of Home
Makes 55 - 60 truffles
1/2 c. unsalted butter, softened
3/4 c. light brown sugar, packed
1 t. vanilla extract
2 c. all-purpose flour
1/8 t. salt
1 - 14oz. can sweetened condensed milk
1 c. miniature semi-sweet chocolate chips
2 1/2 c. chocolate chips {can be semi-sweet or milk chocolate, or a mixture of both - I use 1-1/2 c.milk chocolate and 1c. semi sweet)
2 1/2 T. vegetable oil {canola is fine}
In a large bowl cream together the butter and sugar with an electric mixer on medium speed. Mix in the vanilla. Add salt and the flour, 1 cup at a time, mixing well. Mixture will be crumbly. Add the sweetened condensed milk and mix until well combined. Stir in the miniature chocolate chips.
Put mixture in the refrigerator for 1 hour, or until the dough is firm.
Roll dough into 1" balls and place on a waxed paper lined baking sheet. Place the truffles back in the refrigerator while you prepare the coating.
Melt the chocolate chips and oil in a small saucepan over low heat, stirring until completely melted. Remove the truffles from the refrigerator and, with a fork, dip each truffle into the chocolate mixture, letting excess drip off before placing back on the waxed paper. Repeat with all truffles.
Refrigerate for 20 - 30 minutes, until firm. Store in the refrigerator until ready to serve.
Makes 55 - 60 truffles
1/2 c. unsalted butter, softened
3/4 c. light brown sugar, packed
1 t. vanilla extract
2 c. all-purpose flour
1/8 t. salt
1 - 14oz. can sweetened condensed milk
1 c. miniature semi-sweet chocolate chips
2 1/2 c. chocolate chips {can be semi-sweet or milk chocolate, or a mixture of both - I use 1-1/2 c.milk chocolate and 1c. semi sweet)
2 1/2 T. vegetable oil {canola is fine}
In a large bowl cream together the butter and sugar with an electric mixer on medium speed. Mix in the vanilla. Add salt and the flour, 1 cup at a time, mixing well. Mixture will be crumbly. Add the sweetened condensed milk and mix until well combined. Stir in the miniature chocolate chips.
Put mixture in the refrigerator for 1 hour, or until the dough is firm.
Roll dough into 1" balls and place on a waxed paper lined baking sheet. Place the truffles back in the refrigerator while you prepare the coating.
Melt the chocolate chips and oil in a small saucepan over low heat, stirring until completely melted. Remove the truffles from the refrigerator and, with a fork, dip each truffle into the chocolate mixture, letting excess drip off before placing back on the waxed paper. Repeat with all truffles.
Refrigerate for 20 - 30 minutes, until firm. Store in the refrigerator until ready to serve.