We made these truffles last year and they were a huge hit! We also made them for Jon's sister's wedding.
- 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted (Baker's chocolate really is the ONLY way to go. We've tried other chocolate and this is our favorite!)
- 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.
This recipe is SO easy. These were wedding favors at Jon's cousin's wedding and we would just crave them all the time after the wedding... so we decided to re-make them ourselves.
All you need is one of these...
One of these...
One or two of these...
- In a microwave safe dish, combine caramels and 1 tablespoon of water. Microwave for 2 to 2 1/2 minutes or until smooth, stirring after each minute.
- Dip a pretzel rod into melted caramel. Reserve about an inch at the end to use as a handle.
- Let dry on parchment paper.
- Dip in melted white chocolate (be sure not to over cook the chocolate).
- Sprinkle with cinnamon sugar. The cinnamon sugar really makes these delicious!!
These are already on the blog, but I thought I'd re-post because they really are that good! My co-workers can't get enough of these!
Raspberry Almond Shortbread Thumbprints
- 1 cup butter, softened not melted
- 2/3 cup white sugar
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/2 cup seedless raspberry jam
- 1/2 cup confectioners' sugar
- 3/4 teaspoon almond extract
- 1 teaspoon milk
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
- Place the cookie sheet with the cookies in the freezer for 10 minutes.
- Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
- In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Prep time: 30 min. Cook time: 18 min. Ready in: 1 hr. 15 min.
Amount per serving: 104 calories, 5.2 grams fat