Monday, December 13, 2010


A couple years ago, all the rage was the recipe for the divine OREO TRUFFLES.  My family loved them, and the girls have made them numerous times for not only the Christmas Holidays, but for Valentine's Day as well, to give as gifts to special friends. The recipe is super quick and easy, and if you haven't tried them yet, I highly recommend you do!  This year, we're adding another OREO cookie recipe--this time one using their 'blonde' cookies, toasted coconut and white chocolate, for a yummy Toasted Coconut Golden Oreo Cookie Ball.  The same thing applies to them as the Oreo Truffles--super quick and easy, yet tasting like an expensive chocolate candy store item.   Mmmm...good! 

1 package (8 oz) cream cheese, softened
1 pkg (1 lb 2 oz) Oreo cookies finely crushed
     (4 1/4 C), divided
2 pkgs. (8 squares each pkg) semi sweet chocolate, melted
Mix softened cream cheese and 3 cups crumbs until well blended.  Shape into 48 balls.  Dip in melted chocolate.  Place on waxed paper in shallow pan.  Sprinkle with remaining cookie crumbs.  Refrigerate 1 hour or until firm.  Store covered, in refrigerator.
NOTE:  VARIATIONS:  We substitute Mint Oreos for the regular ones--it makes a wonderful mint truffle!  Sprinkle with crushed candy canes. I also use MILK CHOCOLATE, not semi-sweet as the recipe calls for--we just like them better.  We have also used milk chocolate bark, which sets up lots faster and is very tasty. Dipping chocolate can also be used--whatever you have on hand.  If you use chocolate chips, I recommend adding 2 Tablespoons of melted shortening to your melted chocolate, though.  We also make some of the tops festive by putting the extra melted white or milk chocolate into small baggies, making a SMALL diagonal cut in the corner of the baggie, then piping out chocolate to decorate tops in stripes or zigzags. 

1 pkg (8 oz) cream cheese, softened
32 golden Oreo Cookies, finely crushed (3 cups)
1 1/2 cups flaked coconut, toasted
2 pkg (6 squares each) white chocolate, melted
Mix cream cheese, cookie crumbs, and 1 cup of the toasted flaked coconut until well blended.  Shape into 42 1-inch balls.  Dip in melted white chocolate.  Place on parchment or waxed paper in shallow pan.  Sprinkle with remaining toasted coconut.  Refrigerate 1 hour or until firm.  Store tightly in a covered container in refrigerator.

TIPS FOR EASY DIPPING:  To easily coat your truffles or cookie balls with the melted chocolate, add rolled balls, in batches, to bowl of melted chocolate.  Use 2 forks to roll balls in chocolate until evenly coated.  Remove balls with forks, letting excess chocolate drip back into the bowl.  Place on waxed paper or parchment.  Another quick and easy way, which I prefer, is to use a skewer.  Just poke the ball, dip, shake off excess chocolate, and, using another skewer, push off onto the waxed paper, covering up the hole by swirling the chocolate a little over the area with the skewer.
TIP FOR EASY CRUSHING:  For an easy, no-mess way to crush cookies, place cookies in a large Ziploc baggie, seal, and use a rolling pin to crush the cookies until you have fine crumbs.
TIP FOR QUICK MELTING OF CHOCOLATE:  Melt chocolate in microwave for 1 minute.  Take out and stir.  Keep microwaving and stirring, at 1 minute intervals or less until chocolate is melted.  DO NOT OVER COOK!
Susanne Holland Spicker Mother, Grandmother, Homemaker, Gardener, Teacher, Photographer

Passion is defined as the love of, or the object(s) of affection and emotion. I am passionate about family, friends, flowers, food, photography and fabulous music! This blog is dedicated to those loves.

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