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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Cookie Oreo Truffles Recipe

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This recipe for Cookie Oreo Truffles is from It's in the Kitchen where the warmth of shared memories, laughter, and life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package of oreos (with peanut butter creme)
1 package cream cheese (8 oz) softened
14 small butterfingers
20 oz Almond Bark Vanilla Baking Bar (I use white chocolate or vanilla melting chips from Michael's)
Directions:
Directions:
Place oreos in the food processor (I use blender) and process until fine crumbs form.
Roll 1-inch balls and place them on wax paper lined sheet or tray. Place in the freezer for 15 minutes.
Using a stovetop pan or microwave (best choice) melt the Almond Bark Vanilla Baking Bar carefully (following instructions on the package), just as until it begins to soften. Do not overmelt, it should not be hot to the touch, just warm.
Taking several Oreo balls out of the freezer at a time(leave others in the freezer), and using a spoon, drop melted almond bark coating over each cake ball. Use spoons to move each Oreo ball around a bit, if necessary, to get the coating evenly. Alternatively, you can also dip and roll each ball in melted almond bark, using slotted spoon, but do it pretty fast, to prevent the truffle from melting. Repeat with all remaining Oreo balls.
Place almond bark coated oreo balls in the refrigerator until the white coating solidifies, for about 1 hour.
Personal Notes:
Personal Notes:
This is a MUST have a Christmas for Austin!

 

 

 

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