Oreo Truffles Two Ways..
Ingredients:
- 39 Oreos, divided (Orignal NOT Doublestuff. This is one entire 15.5 oz pkg)
- 1 (8 oz) pkg cream cheese, softened
- 16 oz. vanilla almond bark or candy melts
Directions:
Set a long sheet of wax paper over a cookie sheet, set
aside. Place 36 Oreos in a food processor (entire cookie, DON'T remove cream
filling) and pulse until finely crushed (alternately if you don't own a food
processor you can place Oreos in a large Ziploc bag, seal bag and crush with a
rolling pin until finely crushed). Pour crushed Oreos into a mixing bowl along
with cream cheese and using a the back of a spoon, stir mixture while pressing
it along the bottom of the bowl, until well combine and evenly moistened. Scoop
mixture out and form into 1 inch balls (if you happen to have a kitchen scale,
the should be about 16 grams each) then align on prepared cookie sheet. Place
truffles in freezer for 10 minutes. Meanwhile crush remaining 3 Oreos.
Melt almond bark according to directions on package. Remove
truffles from freezer and dip in melted chocolate and evenly coat then allow
excess chocolate to run off (I barely made it with 16 oz. of the melted bark
but you may need a little more). Return to baking sheet, immediately sprinkle
tops with remaining crushed Oreos then allow chocolate to set. Store in an
airtight container in refrigerator.
Recipe Source: from Kraft
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