Oreos. Everyone loves them. Dunked in milk, covered with cheesecake, smothered in ice cream... no matter how they make their appearance, they are always a hit, even with The Mister. Which, is actually saying a lot because he is a little bit strange when it comes to sweets. He will eat a perfect thick and chewy Rice Krispie Treat, chocolate chip cookies, and cheesecake - no nuts allowed, at least when chocolate is involved! And that's just about it. So, as you can imagine, I was delighted to find out that he LOVES these! See what you think...
They really aren't very hard to make. After the Oreos are crushed, you mix them with cream cheese and roll them into balls. I used a small cookie scoop. Perfect!
Now give them a little bath in chocolate.
Spoon a little chocolate over the top.
Grab them with a fork and tap the excess chocolate off.
Top with something fun; sprinkles, a drizzle of white chocolate, crushed cookies... SO EASY!
*Adapted from a recipe by Kraft
3 cups crushed Oreos (I measured and using two rows of cookies works perfectly.)
1-8 oz. pkg cream cheese, softened
1-24 oz. pkg. semisweet chocolate chips
*Note: You need the entire Oreo Cookie, creme and all, not just the cookie. They can be crused using a food processor, or by placing them in a gallon-sized baggie and rolling over them with a rolling pin. They need to be crushed fine, almost like sand.
On dipping: I used semi-sweet chocolate chips because I prefer darker chocolate. However, Candy Melts can be used for dipping which offers a variety of different flavor and color choices. I imagine white chocolate would be pretty tasty!
Mix cookie crumbs with softened cream cheese. Use a wooden spatula to press the cookies into the cream cheese. Every once in a while give them a good stir. When everything is all mized together, use a small cookie scoop to make 1-inch balls. Put them onto wax paper sprayed with cooking spray and then into the freezer to make dipping easier. When firm, melt around a cup of chocolate chips in a bowl by heating for 30 second intervals and stirring in between. When the chocolate is smooth, start the dipping process by removing 10-12 truffles from the freezer at time. I found it easiset to drop the truffles into the bowl of melted chocolate spooning the chocolate over the top.Use a fork to scoop them out and the back of a spoon to smooth and spread the chocolate as needed. Tap the excess chocolate off and place truffles on prepared wax paper. Now top them off. I melted some white chocolate in a sandwhich bag, snipped off the corner, gave them a little drizzle. At this point, you can put them in the fridge to set, or if you are in a hurry, or less patient like me, the freezer is faster. Either leave them in the freezer just long enough to set the chocolate, or let them thaw before eating. They are best at room temperature. Store covered in the refrigerator.
Here's a sneak peek of what's next...