When my girlfriend Ashley was over last week she was paging through my cookbook and found my Oreo truffle recipe, she said I want you to make these for me, for my birthday. Well her birthday isn't until August and we do dinner every Tuesday so I decided to bring them for dessert tonight. I made the original Oreo ones around Christmas and since then have wanted to try nutter butter with white chocolate so I did.
Oreo Truffles (Kraft.com)
1 pkg. (1 lb., 2 oz.) OREO Chocolate Sandwich Cookies, divided or Nutter Butters
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 oz. each) BAKER'S Semi-Sweet Baking Chocolate, melted or White Chocolate
CRUSH 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
DIP balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
REFRIGERATE until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
KRAFT KITCHENS TIPS
How to How to Easily Dip Truffles Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper. This works REALLY well!!
*** Tips, I have found you only need about half the amount of chocolate called for, I get about 21 balls instead of the 42 it says, and I do not crush the extra cookies to put on top.
Oreo Truffles (Kraft.com)
1 pkg. (1 lb., 2 oz.) OREO Chocolate Sandwich Cookies, divided or Nutter Butters
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 oz. each) BAKER'S Semi-Sweet Baking Chocolate, melted or White Chocolate
CRUSH 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
DIP balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
REFRIGERATE until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
KRAFT KITCHENS TIPS
How to How to Easily Dip Truffles Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper. This works REALLY well!!
*** Tips, I have found you only need about half the amount of chocolate called for, I get about 21 balls instead of the 42 it says, and I do not crush the extra cookies to put on top.
ENJOY these are REALLY sweet but very tasty, I prefer them frozen, or out of the fridge.
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