Thanks, Deva, for this recipe and for introducing me to these lovely candies. These are a great party treat, and I have even given them away before in tins as a little gift. For a different take on this recipe, visit KJ's blog.
Ingredients:1 (16 ounce) package OREO cookies
1 (8 ounce) package cream cheese, softened
1 to 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
Directions:
Crush cookies into crumbs; place in medium bowl. Cookies can be finely crushed in a resealable plastic bag using a rolling pin or food processor. Personally, I recommend the rolling pin. Especially if you have had a stressful day! : )
Ingredients:1 (16 ounce) package OREO cookies
1 (8 ounce) package cream cheese, softened
1 to 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
Directions:
Crush cookies into crumbs; place in medium bowl. Cookies can be finely crushed in a resealable plastic bag using a rolling pin or food processor. Personally, I recommend the rolling pin. Especially if you have had a stressful day! : )
Add cream cheese; mix until well blended.
Roll into small balls. If needed, place in freezer to harden for about 15-30 minutes. Best part about the rolling is licking your hands after!
Slowly melt chocolate in a double boiler. I created my own by using a small pot and skillet. Bring the water to a slow boil, and then place your chocolate in the skillet. Then turn the burner down to medium low so it remains a simmer. If you continue with a hard boil, the chocolate will burn.
Dip balls in chocolate; place on wax paper-covered baking sheet to dry. You don't want to leave the balls in the hot chocolate for too long because they will start to melt. I roll them around with a fork, lift out, and place on wax paper. Also, during the process the balls waiting to be coated started getting soft. I had to stop, put them in the freezer for a few minutes, and resume dipping. In order not to waste any of the already melted chocolate, I dipped pretzles, peanut butter cookies, and nuts while I was waiting for the oreo balls to re-harden.
To add a little style and flavor to the truffles, I sprinkled some chopped pecans and crushed graham crakers on top. It added a little color and texture. Other good toppings would be chopped white chocolate, sprinkles, crushed cookies, marshmallows, or anything your heart (or sweet tooth) desires!
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator. 
1 comment:
They look good. You need to come out to Texas for a cooking/baking seminar
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