Oreo Truffles
14 Feb
Happy Valentine’s Day!
I’m trying not to do too much today – it’s Sunday, after all – allegedly a day of “west and wewaxation” (thank you Elmer Fudd). I’ve got a pot of split pea soup bubbling in the slow cooker, and am anxiously awaiting a call back from Sabrina’s orthodontist. One of the wires on her braces is sticking out, and her bottom lip is completely torn up.
Not a pretty sight, I tell you.
In anticipation of my day of rest, I prepared a batch of Oreo Truffles for Alexander to take over to a friend’s house later on, and after I drop him off, I’m headed over to Sur La Table to look for a crown shaped cookie cutter. I can’t tell you why I need a crown shaped cookie cutter right now, but in due time, all the details will be revealed. (Dad, if you’re reading this, don’t tell Mom!)
Sounds mysterious, doesn’t it? mwah ha ha ha ha!
So this is how I spent an hour of my time this morning:
These truffles are super popular during the holidays – but one thing about kids, they love them all year long.
I personally don’t care for the candy coating, much less mushed up Oreos, however, the kids literally eat them up. I did some on sticks, and some without, and I find them so much easier to dip with the sticks – a lot easier to handle.
The original recipe calls for dipping the truffles into melted chocolate – but I had a large bag of white candy in the house, so I decided to use that instead. Plus, I got to break out the Valentine’s sprinkles, chocolate sprinkles, and colored candy balls – and exercise a little creativity.
It may be the only exercise I get today.
Oreo Truffles - adapted from the Nestle website
3 cups Oreo cookies, finely crushed
8 oz. cream cheese, softened
1 lb. semi-sweet chocolate, melted or colored candy melts
Additional crushed cookies or sprinkles for decorating
Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls. Chill for several hours until firm – or place in freezer for an hour.
Dip balls in melted chocolate or colored candy melts; place on waxed paper-covered baking sheet. While the chocolate (or candy) is still wet, sprinkle with remaining cookie crumbs or sprinkles.
Refrigerate for 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.



















