When you care enough to get your hands dirty . . .

make your own truffles. If there’s an argument for processed cookies, let it be this one. Using Oreo cookies as the primary ingredient, you and yours will love these easy-to-make truffles. I first tried this divine variation on truffles a couple of years ago when my neighbor shared a selection of white and dark chocolate truffles with our family. This weekend, she demonstrated the simple steps for passing on the love in a fabulous helping of calories. Thanks to Ms. Shannon on her demonstration, Ms. Lacy for hosting, and to Ms. Maggie for rounding up the ingredients and supplies.

Chocolate Truffles

Here’s what you’ll need to make an assortment of Shannon’s Truffles

1 package Oreo cookies

1 brick cream cheese, softened

12-16 ounces semi-sweet chocolate

12-16 ounces white chocolate or Almond Bark

Crush cookies in a sealed freezer bag. A rolling pin will move the crushing along quickly, especially if the roller is strong and athletic. Hand that rolling pin over to someone who doesn’t mind the heavy lifting, as we did for this demonstration. In a large mixing bowl, combine crushed cookies with softened cream cheese. Mix thoroughly and roll mixture into petite balls. It appears as if we may have super-sized our truffles, but this is where you can decide how many truffles you want to make. Place each of the truffles onto parchment paper and freeze/chill until firm.
For the dipping, heat your chocolate or almond bark in a shallow microwave-safe dish for 30-second intervals, stirring between intervals. Dip each truffle into melted chocolate and return to parchment paper to set. These truffles keep best refrigerated, if you can keep them for long.

Let there be love!




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