Tag Archives: White Chocolate

White Chocolate Candy Cane Shortbread

I always end up with quite a few candy canes during the holidays. This year I bought those mini-candy canes and still had a box of them left! Since I love shortbread, I thought it would be fun to try making some candy cane shortbread. The candy canes in the batter seem to make these bars a little more moist and chewy than your typical shortbread and they are very rich and buttery! Crushed candy canes are mixed into the batter and sprinkled on top. Also on top is a generous drizzle of melted snowy white chocolate. A very Christmasy cookie bar indeed!

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Easter Egg Bark

I can’t believe Easter is almost here! If you haven’t had a chance to make any Easter treats yet, here’s a really easy recipe you can put together quickly–and no baking required! It’s so fun and colorful, too. I based this Easter Egg Bark on my Candy Corn Bark recipe I had posted a few years ago. It’s really yummy, packed with those super-good Cadbury candy-coated mini milk chocolate eggs and Easter M&M’s, along with a colorful dash of sprinkles!

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Christmasy Chocolate Dipped Pretzels

I’m a big fan of sweet-and-salty flavor combinations, so of course I love chocolate-covered pretzels! I like dipping them in white and dark or milk chocolate, then coating with a variety of holiday sprinkles or crushed candy canes. Since these are only half-dipped, they’re easy to handle and quick to make. They make a great snack or homemade gift for the holidays!

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OREO Holiday Chocolate Chip Cookie Balls

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OREOs are always a treat, and these cookie ball truffles are a great way to enjoy them over the holidays! So now that the Christmas season is in full swing, I thought this would be the perfect time to make them. They’re easy to make and all you need are a few ingredients–OREO cookies, cream cheese, and chocolate–plus an extra ingredient I added! I decided I’d make these cookie balls a little extra chocolatey by adding in some mini chocolate chips (you need to use the mini chips–the regular size would be much too big)! And I used both semi-sweet and white baking chocolate to coat them for a little variety. I topped these yummy treats with different kinds of Christmas sprinkles, coconut, and crushed candy canes. Chopped nuts would also be a great topping.

You can make these cookie ball truffles without the mini chocolate chips if you prefer; you’ll get about 48 if you make them that way. If you make them with the mini chocolate chips like I did, you’ll get at least 70 truffles, maybe a little more, so you may want to have an extra 4-ounce package of baking chocolate on hand in case you need more chocolate coating. I had just enough chocolate to coat all of mine with the 4 packages, but it never hurts to have a little extra on hand. I also added 1/2 teaspoon of coconut oil per bar of baking chocolate–I mixed the coconut oil into the chocolate after it was all melted–it made the chocolate a little thinner and easier to dip the cookie balls in.

I also found it was easiest to dip these cookie ball truffles into the chocolate by using a regular spoon, turning each one over in the melted chocolate with the spoon until it was all coated. Then I immediately put it on a parchment-lined pan, using the spoon to drop it on. After dipping about 5 cookie balls, I adding toppings before the chocolate started setting–the toppings adhere much better when the chocolate coating is still very melty.

So that’s all there is to it! And I thought it would be fun to arrange these cookie balls in a tree shape–a great way to serve them at a holiday party or get-together!

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OREO HOLIDAY CHOCOLATE CHIP COOKIE BALLS by NancyCreative, slightly adapted from the original OREO Cookie Ball recipe

Makes about 70 cookie ball truffles

  • 1 (8-ounce) package cream cheese, softened
  • 36 OREO Cookies, finely crushed (about 3 cups)
  • 1/2 cup mini semi-sweet chocolate chips (this is an addition to the original recipe)
  • 4 to 5 (4-ounce) packages semi-sweet baking chocolate, melted (I used 2 packages of semi-sweet and 2 packages of white chocolate, melting the different chocolates separately; I also mixed in 1/2 teaspoon of coconut oil per 4-ounce melted chocolate baking bar after the chocolate was all melted, for easier dipping–if you don’t do this, your melted chocolate will be thicker, and you may need a 5th 4-ounce bar to have enough chocolate coating)
  • Assorted toppings to sprinkle on the chocolate-coated truffles: Christmas sprinkles, crushed candy canes, coconut, nuts

Mix cream cheese and cookie crumbs until blended. Shape into 70 (1-inch) balls. Place in a shallow 10 x 15″ pan lined with parchment paper and freeze for 10 minutes.

For cookie balls, dip each ball into melted chocolate. Place in single layer in your lined 10 x 15″ pan (I dipped about 5 at a time, then sprinkled them, so the toppings would stick well before the chocolate started setting). You may need to use an extra lined pan, since you’ll need to leave more space between the chocolate coated cookie balls while they’re setting.

After dipping and topping all the cookie balls with your choice of sprinkles or toppings, refrigerate them on your lined pan or pans for 1 hour or until firm.

I partnered with Yummly and OREO on this post, but the opinions expressed here are entirely my own–I’m a longtime Oreo fan! 🙂

Do you like Oreos too? Have you made these cookie balls and do you have a special way of making them?

Sharing at Candy Plan MondayChristmas Cookie Swap at Katherine’s Corner.

Cookie Crumb Truffles from Peanut Butter Comfort and a Giveaway!

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517rdd8Fs-L._SY300_I have always loved peanut butter, so I was excited to receive a review copy of a new cookbook called Peanut Butter Comfort by Averie Sunshine, who also has a wonderful food blog, Averie Cooks. And I have a copy of this book to give away to one of you! See the end of the post for details!

This cookbook is filled with recipes for breakfast items, brownies, cakes, cookies, candies, and frozen treats…all with that great peanut butter flavor! And they’re easy and quick to make, which is always nice.

Some of the recipes from Peanut Butter Comfort that sounded especially good to me were…

  • Peanut Butter Banana Pancakes with Caramelized Bananas and Peanut Butter Maple Syrup
  • Peanut Butter Cup Peanut Butter Banana Bread
  • Peanut Butter Swirl Chocolate Chip Blondies
  • Banana Bread Pudding Cake
  • Caramel Apple White Chocolate Chip Bars
  • Peanut Butter Cheesecake Brownies
  • Creamy Peanut Butter Softserve
  • Peanut Butter and Vanilla Cake Batter Caramel Corn

As you can see, there are all sorts of peanut buttery sweets in this cookbook! I decided to try the White Chocolate and Cookie Crumb Truffles…it’s a no-bake recipe, so it was perfect because I was trying this out on a very warm day! Plus, it gave me an excuse to buy Nutter Butter cookies, which I love but haven’t bought in ages, since I wouldn’t be able to stop eating them if I had them hanging around! 🙂 You can use Nutter Butters or several other kinds of cookies in this recipe, which are mentioned below. These truffles are full of peanut butter flavor, plus they’re very cute and festive…great for any summery celebration!

WHITE CHOCOLATE AND COOKIE CRUMB TRUFFLES from Peanut Butter Comfort

Makes about 18 truffles

  • 12 Nutter Butter cookies, Golden Oreo cookies, or vanilla-flavored sandwich cookies, crushed (I used Nutter Butters)
  • 2 Tablespoons creamy peanut butter
  • 2 Tablespoons cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • 12 ounces white chocolate or vanilla candy coating, melted
  • 1 Tablespoon vegetable shortening, optional (I used coconut oil)
  • 1/4 cup sprinkles

Add cookies to a food processor and grind until they are very fine and powdery. Add peanut butter, cream cheese, and vanilla and process until a moist dough forms. Typically the dough will ball up into a large mound within the food processor, signifying the proper dough consistency. It will be moist and oily, but should hold a shape. If needed, process a few more cookies and add to the dough if it seems too wet or a touch more peanut butter or cream cheese if it’s too dry (I added a little more peanut butter and cream cheese, since my dough was on the dry side).

Form 1/2-inch diameter balls with the dough by rolling it between the palms of your hands until smooth and globe-like (I actually ended up with a few more than 18). Use a small cookie scoop or just eyeball it but keep the dough balls on the smaller side because the finished truffles are significantly larger in size after being dipped in the melted white chocolate and topped with sprinkles.

Place the balls on a parchment paper-lined baking sheet or large flat plate and freeze for at least one hour because they need to be very cold in order for the melted chocolate to adhere properly when dipping.

After at least one hour, in a medium-sized microwave-safe bowl combine the white chocolate and shortening and heat on high power to melt, about 30 to 45 seconds. Stop, stir, and heat in 10-second bursts until chocolate melts and can be stirred smooth. White chocolate scorches more easily than milk or semi-sweet chocolate; take care not to overheat it. The shortening helps keep the chocolate smoother, makes it less prone to hardening prematurely, and makes it much easier to work with when dipping. Melt candy coating according to package directions.

Remove balls from freezer and place one on a fork. Lower the fork into the chocolate to dip it; then raise it up and allow excess chocolate to drain off through the fork tines before placing the ball on parchment. Garnish with about 1/4 teaspoon sprinkles before chocolate sets. Repeat the dipping and sprinkling process with all remaining balls, reheating the chocolate in 15-second bursts if it begins setting up before all the balls have been dipped.

Place truffles in the refrigerator or freezer for at least 30 minutes to allow chocolate to set up fully before serving. Truffles will keep in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.

Copyright © 2013 Averie Sunshine. Reprinted with permission from Skyhorse Publishing.

517rdd8Fs-L._SY300_The Giveaway is now closed. The winner is comment #11, Create with Joy–congratulations!

Now for the Giveaway….if you’d like to enter to win a copy of Peanut Butter Comfort, leave a comment on this blog post between now and Saturday, August 24, at midnight (CST)–the random drawing will be made from the comments on this post only! Winner will be chosen ramdomly via Random.org and announced on Sunday, August 25. Winner will be notified via email (if winner does not respond in 3 days, I’ll do another drawing). Giveaway is limited to readers in the Continental U.S. and Canada.

First entry: Leave a comment on this post telling me what your favorite peanut butter treat is.

Bonus entry: If you are a new or existing follower or subscriber, you can leave one extra comment telling me the way (or ways) you are following!

I’m interested to hear what all of your favorite peanut butter desserts are! 🙂 Don’t worry if your comment doesn’t show up right away–because of spam, I need to approve all the comments before they show up!