You all know I am a Pinterest addict, right? Well, I have been doing a lot of baking lately during the holidays and will be doing even more soon, hopefully. (That will make sense in a couple of weeks.) I found this recipe on Pinterest that leads to Cooking Classy, a cooking blog. I followed it with the exception of using almond bark, which I couldn't find to save my life. Instead I used the same amount of baking chocolate... and they were delicious! I had a little bit of extra chocolate left over, and dipping the truffles in the chocolate was kind of.. scratch that... VERY tricky. But they were yummy!!!
Here is the recipe:
Here is the recipe:
36 Oreos (NOT Doublestuff)
1 (8 oz) pkg cream cheese, softened
1 tsp peppermint extract
16 oz. white chocolate almond bark
1/4 cup crushed candy canes or peppermint candies, for decorating
Set a long sheet of wax paper over a cookie sheet, set aside. Place 36 Oreos in a food processor and pulse until finely crushed (alternately if you don't own a food processor you can place Oreos in a large Ziploc bag, seal bag and crush with a rolling pin until finely crushed).
Pour crushed Oreos into a mixing bowl. In separate mixing bow blend together cream cheese and peppermint extract. Add cream cheese mixture to crushed Oreos and using a the back of a spoon, stir mixture while pressing it along the bottom of the bowl, until well combine and evenly moistened. Scoop mixture out and form into 1 inch balls (if you happen to have a kitchen scale, they should be about 16 grams each) then align on prepared cookie sheet.
Place truffles in freezer for 10 minutes. Melt almond bark according to directions on package. Remove truffles from freezer and dip in melted chocolate and evenly coat then allow excess chocolate to run off (I barely made it with 16 oz. of the melted bark but you may need a little more).
Return to baking sheet, immediately sprinkle tops with crushed candy canes then allow chocolate to set. Store in an airtight container in refrigerator.
1 (8 oz) pkg cream cheese, softened
1 tsp peppermint extract
16 oz. white chocolate almond bark
1/4 cup crushed candy canes or peppermint candies, for decorating
Set a long sheet of wax paper over a cookie sheet, set aside. Place 36 Oreos in a food processor and pulse until finely crushed (alternately if you don't own a food processor you can place Oreos in a large Ziploc bag, seal bag and crush with a rolling pin until finely crushed).
Pour crushed Oreos into a mixing bowl. In separate mixing bow blend together cream cheese and peppermint extract. Add cream cheese mixture to crushed Oreos and using a the back of a spoon, stir mixture while pressing it along the bottom of the bowl, until well combine and evenly moistened. Scoop mixture out and form into 1 inch balls (if you happen to have a kitchen scale, they should be about 16 grams each) then align on prepared cookie sheet.
Place truffles in freezer for 10 minutes. Melt almond bark according to directions on package. Remove truffles from freezer and dip in melted chocolate and evenly coat then allow excess chocolate to run off (I barely made it with 16 oz. of the melted bark but you may need a little more).
Return to baking sheet, immediately sprinkle tops with crushed candy canes then allow chocolate to set. Store in an airtight container in refrigerator.
Now I know my truffles are nowhere near as pretty as hers, but for my first time ever making truffles, I would say I did okay. And the taste outweighs the appearance!