Oreo Truffles

I heard about these oreo truffles last year, and knew I wanted to make them the moment I saw the recipe. Unfortunately, I never got around to it. Now that it is the holiday season, everyone is talking about them again on the What's Cooking? board. I had already decided to make the cookie dough truffles for my holiday gift packages, but figured no one would mind if I included a second type of truffle as well :)


This is another one of those super simple recipes that is sure to impress. As with the cookie dough truffles, I found the best way to dip these was to use a fork. Place the prepared ball on a fork and immerse it in the chocolate; tap the fork against the edges of the bowl lightly to remove the excess chocolate. Invert the truffle onto a baking sheet - more likely than not, the top of the truffle will be slightly exposed since it was the side that was stuck to the fork. Drizzle some melted chocolate over the top and smooth it over. I topped half of my truffles with the oreo cookie crumbs and the other half I drizzled with white chocolate (approx. 1/2 cup white chocolate chips with 1/2 tsp shortening).


Easy Oreo Truffles
from Kraft Foods


1 pkg. (1 lb. 2 oz.) Oreo Chocolate Sandwich Cookies, finely crushed, divided
1 pkg. (8 oz.) Cream Cheese, softened
2 pkg. (8 squares each) Baker's Semi-Sweet Baking Chocolate, melted

Mix 3 cups of the cookie crumbs and the cream cheese until well blended (You don't need to measure out the 3 cups... just reserve about 1 tablespoon of cookie crumbs for the topping. When I only used 3 cups for the truffles, I ended up with leftover crumb topping). Shape into 42 (1-inch) balls. (I used my cookie scoop to measure, then rolled them into balls)

Dip balls in melted chocolate (I placed mine in the freezer for 15 minutes before dipping); place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs (other ideas include a drizzle of white chocolate or chopped Andes mints).

Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Yield: 42 Truffles.