I made these last year for our Christmas party at our home, and took these pictures. I just love when I do that, saves me all the trouble of shooting the pictures again. I came across the recipe from Rachel at A Southern Fairytale. I mean come on, Oreo’s have to be my favorite cookie of all time, and cream cheese, come on. These are so decadent, simple and a huge crowd pleaser. Everyone will oooh and ahh over these little simple treats. All those self-declared non-bakers out there here is your secret weapon.
For these pictures and recipe I made a double batch.
Ingredients: 2 packages Oreo cookies, 2 (8 oz) blocks cream cheese, softened, 2 packages semi-sweet chocolate (8 squares in each package)
In a food processor crumble the whole oreos, until a very fine meal.
Go ahead and enjoy a glass of milk and a cookie or two, you deserve it.
If you don’t have a food processor use, a plastic bag and a rolling pin.
Add the package of softened cream cheese, and mix very well.
It will take some muscles, but you can do it.
Then roll out 1 inch balls and set on a cookie sheet. Place in the freezer to chill for about 10-20 minutes. Or the fridge for about 1 hour.
Meanwhile take your chocolate and melt in the microwave in 30 second intervals, until smooth.
Then drop the truffles in and using a spoon, slowly lift and completely cover with chocolate.
Put the truffles on a parchment paper lined cookie sheet to dry.
Go ahead and prepare your topping. I choose to do some crushed peppermints.
If you’d like you can chill them once again to get the chocolate to harden quickly. Enjoy!
A southern Fairytale
2 packages oreo cookies
2 (8 oz) blocks cream cheese, softened
2 packages semi-sweet chocolate (8 squares in each package)
any toppings: crushed peppermint candy, toasted coconut, white chocolate, Andes mint chips, crushed nuts.
Crush the oreos into fine crumbs. (If you don’t have a food processor, use a ziplock bag and a heavy rolling pin) Blend the oreo crumbs with softened cream cheese until it forms a sticky, thick mix. Roll into 1″ to 2″ balls (or 1/2″ to 3″ completely up to you) and place on a cookie sheet covered in parchment or wax paper. Refrigerate for at least one hour or in the freezer for about 20 minutes. While the truffle balls are chilling, slowly melt your semi-sweet chocolate in the microwave in 30 second intervals. Drop one or two truffles at a time into the melted chocolate, using a spoon to cover and slowly lift them out. Place onto cookie sheet. While the chocolate is still wet sprinkle on your topping of your choice and chill them. Enjoy!
Please join in on the Holiday Treat week. If you have a recipe you’d like to share please share with Linky Tools, I will have him up all week so feel free to add as many recipes as you would like. If you don’t have a blog please leave the recipe in the comments section. I love new recipes. Can’t wait to see what you’ve been cooking up. Please also be sure to link back here so others can join in.