Here’s an easy sweet treat you can make for any special occasion—these look more Valentiney, but just change up the sprinkle coatings to make them for St. Pat’s Day, Easter, 4th of July, Thanksgiving, or Christmas! Or use birthday sprinkles for birthdays, or chopped nuts for anytime!Continue reading
Jane makes so many cute and fun treats! She made those Peas and Carrots Cupcakes I posted last spring, and she recently made these Oreo Snowman Truffles. Some Oreo Truffles I’ve seen are made with the golden Oreos, but these are made with the yummy chocolate originals…my favorite! Jane took the photo I’ve posted above, and she said these are really easy to make. If you’re making these for a special event, you can make them a few days in advance and store them in the refrigerator. You don’t have to decorate these truffles as snowmen–you can leave them plain or roll them in sugar, nuts, or sprinkles, but they sure are cute as snowmen! Here is Jane’s recipe and instructions on how she decorated them…
OREO SNOWMAN COOKIE TRUFFLES (makes 40)
- 1 (8-ounce) package cream cheese, softened
- 1 (18-ounce) package Oreo® Cookies, finely crushed
- 1 package White Almond Bark (for dipping the truffles)
- a few discs of orange-colored Wilton Candy Melts
Crush cookies in food processor until finely ground. Add softened cream cheese to the cookie crumbs and process until well-blended.
Line a cookie sheet with wax paper. Shape into 40 (1-inch) balls and place on cookie sheet. Freeze 10 to 20 minutes.
While cookies are in the freezer, lay out a sheet of wax paper. Melt the orange candy melts. Place melted discs in a small Ziploc bag. Cut a very small corner off one end of the Ziploc bag and squeeze out 40 small “noses” onto the wax paper, taking care to make a pointed tip; let cool.
While these are cooling, melt the White Almond Bark. Then dip the oreo truffles in the melted bark and place in a single layer on a waxed paper-lined cookie sheet. Let them slightly set, then decorate by poking eyes and mouths with a toothpick. Attach a nose to each truffle with a dollop of melted chocolate.
You can store these in the refrigerator until ready to serve.
Have fun making this sweet winter treat! 🙂
If you’ve never melted bark or chocolate, or dipped cookie balls before, I found these tips over at Kraft in the Kraft Kitchen Tips section:
HOW TO MELT CHOCOLATE: Place unwrapped chocolate squares in microwaveable bowl. Microwave on HIGH 2-1/2 minutes or until chocolate is completely melted, stirring every 30 seconds.
HOW TO EASILY DIP COOKIE TRUFFLES: To easily coat cookie truffles with the melted chocolate, add them, in batches, to bowl of melted chocolate. Use 2 forks to roll truffles in chocolate until evenly coated. Remove truffles with forks, letting excess chocolate drip back into bowl. Place truffles in prepared pan; let stand until chocolate coating is firm.
Note: If any melted chocolate remains after all truffles are coated, store in tightly covered container at room temperature until you’re ready to use for another recipe.
We had a recipe exchange at work about a year ago, and my very creative friend Alisa made this awesome recipe card design for the dessert she was sharing. I think it’s the most creative recipe card I have in my collection! Alisa did the art and hand lettering on it…she is so talented! 🙂 On top of that, these truffles are really good, too. If you love chocolate, you’ll love these…and you’ll love how easy they are to make!
I’m also including the recipe here below…
ALISA’S CHOCOLATE TRUFFLES
- 1 (8-ounce) package Cream Cheese
- 3 cups powdered sugar
- 12 (1-ounce) squares semi-sweet baking chocolate, melted
- 1 1/2 teaspoons vanilla
- Suggested coatings: ground walnuts, unsweetened cocoa, powdered sugar and/or coconut (I have also rolled these in red and green sugar crystals and other small decorative sprinkles…you can get as creative as you want!)
Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually add sugar, mixing until well blended. Add melted chocolate and vanilla; mix well. Refrigerate 1 hour or until chilled. Shape into 1-inch balls and roll in coatings.