2 packages Double Stuf Oreos
8 oz. cream cheese
Chocolate almond bark
White Chocolate almond bark
CRUSH cookies to fine crumbs in food processor or cookies can also be finely crushed in a Zip-lock bag using a rolling pin. Place in medium bowl or mixer. Add cream cheese, mix until well blended. Roll cookies into balls about 1-inch in diameter. (I use a small cookie scoop so that the bottoms are flat.) Refrigerate for 30-60 minutes.
DIP balls in melted chocolate; place on wax paper covered baking sheet then drizzle with melted white chocolate using a Zip-lock bag with the corner cut off.
8 oz. cream cheese
Chocolate almond bark
White Chocolate almond bark
CRUSH cookies to fine crumbs in food processor or cookies can also be finely crushed in a Zip-lock bag using a rolling pin. Place in medium bowl or mixer. Add cream cheese, mix until well blended. Roll cookies into balls about 1-inch in diameter. (I use a small cookie scoop so that the bottoms are flat.) Refrigerate for 30-60 minutes.
DIP balls in melted chocolate; place on wax paper covered baking sheet then drizzle with melted white chocolate using a Zip-lock bag with the corner cut off.
REFRIGERATE until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
How to easily dip truffles: Place truffle ball in chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.
1 comment:
These are similar to Lauren's "Best truffles EVER." SO GOOD!
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