Tag Archives: truffles

Oreo Cookie Truffles

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After my last experiment with truffle making, I thought it was time for a little more practice. These Oreo truffles are pretty easy to make, and they disappear quickly, if you know what I mean.

I tried this with three different dipping types – white candy melts, peanut butter candy melts and white chocolate chips. The easiest to dip were the white chocolate chips because I was able to dilute the chocolate with vegetable oil. I have not had enough practice with candy melts yet to master melting them properly.

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You’ll need:

  • One package of Oreos (I guess you could use a knock-off brand)
  • An 8-oz package of cream cheese, thawed
  • One bag of candy melts or white chocolate chips
  • 1 teaspoon vegetable oil
  • Food processor
  • Spatula
  • Rolling pin

First, set aside four to five cookies without cream filling. This will be used for decoration later.

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Put the remaining cookies and those additional cream fillings broken up slightly in the food processor. Grind them as fine as possible in the food processor. If there are still a lot of large pieces like there were in mine, lay the crumbs out on a cookie sheet or sheet of wax paper and use the rolling pin to break them up as much as possible.

Put the Oreo crumbs in a large bowl, and use a spatula or a large spoon to mix in the cream cheese. Mix well.

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Use your hands to form small bite-sized balls and lay them out on a sheet of aluminum foil or wax paper. Put them in the fridge for about 30 minutes. This will help prevent them from breaking apart when you dip them.

While they cool in the fridge, prepare the Oreo topping. Grind up the cookies you put aside in the food processor as fine as possible. Use the rolling pin to smash them again if necessary. Set aside.

Melt your candy melts or white chocolate according to the directions on the package, or for white chocolate chips, melt approximately one cup in a microwave-safe bowl with one teaspoon of vegetable oil. How much you use will be based on preference, so double the amounts if necessary.

Create a dipping tool by breaking off two prongs of a four-prong plastic fork. Place the Oreo truffle ball on the tool and dip into the chocolate or candy coating. When completely covered, lay back on the wax or aluminum sheet. Depending on how they look, you may want to double dip them. If you want to dip them again, put them in the fridge first to harden before attempting a second coat. If you’re satisfied, sprinkle the Oreo cookie crumbs on top for a decorative look.

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Once they cool and harden, they’re ready to eat!

Keep in mind that because these truffles have cream cheese, it is best to refrigerate them when they’re not being devoured. The hard candy coating will not melt, but the white chocolate coating might, so it’s also best to keep them refrigerated if you use white chocolate chips.

Enjoy! And stay tuned for my next adventure in treat making and decorating!

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Girl Scout Tagalong Cookie Truffles

IMG_3741 Who doesn’t love Girl Scout cookies, right? I grew up as a Girl Scout, so I’d always try to beg my mom to buy enough to survive on for the rest of the year. Even know, during Girl Scout cookie season, I will always have a cookie-stocked pantry. Hence the dawn of baking with Girl Scout cookies. Of all the things I could do with them, I decided to make truffles.

This recipe only makes ten truffles, so double up if you want more!

IMG_3697 You’ll need:
6 or more Tagalong cookies (or knockoffs)
1/4 cup peanut butter
Bar of baking chocolate
2 1/2 ounces cream cheese

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First, grind up the cookies in a food processor. Move the mixture to a bowl and use the back of a spoon to crush any remaining crunchy pieces. Because of the soft chocolate coating, the cookies would not grind very finely in my ancient food processor. Add in approximately 1/4 cup of peanut butter and 2 1/2 ounces of cream cheese. Use a spoon or spatula to mix everything together. It should be somewhat smooth but still thick.

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Form balls with your hands and place them on a cookie sheet covered with wax paper or aluminum foil. Then melt the bar of baking chocolate according the instructions on the package. Dip each ball into the chocolate and lay back on the cookie sheet. Refrigerate until the chocolate has solidified.

While their cooling, microwave a tablespoon of peanut butter in a small bowl. 30 seconds is all you need. Mix it well. It should be very thin. Using a spoon, gently pour a little bit of the peanut butter over the truffles and put them back in the refrigerator.

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Ta-da! All done and they taste delicious…obviously, since they’re made with Girl Scout cookies.

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