I love this recipe. It's so simple but very dangerous. These little bites of oreo goodness are very addictive. I only recommend you make these if you plan to send them or take them somewhere. Otherwise you will end up eating all of them. So proceed with caution.
|What you will need (only four ingredients, yay)|
1 pkg. Oreo cookies (round about 30ish cookies)
1 pkg. 8oz. Cream cheese (softened)
2 pkg. 12 oz white chocolate chips
2 Tablespoons Crisco
(This makes about 35-40 truffles)
First place the cookies in a food processor. Place the processor on the first setting until the cookies are a fine crumb consistency. Then add the cream cheese and mix in the food processor until it is fully incorporated. This part taxes my food processor a bit so sometimes I take the dough out halfway through and continue to mix it by hand. It's perfectly okay to sample the dough at this point. I know my kids always do.
Next use a small ice cream scoop or spoon and form the dough into 1 inch balls. This part is a bit messy. My hads always get totally coated in the dough. It's perfectly fine to wash them and continue on. I find that the cleaner my hands are the easier it is to roll out the balls. I usually end up washing up one or two times during the whole process.
Place the balls on a cookie sheet lined with waxed paper and freeze for about 20 to 30 minutes until they are firm. Don't leave them in too long or they will freeze. If the balls freeze then they will cause the chocolate to crack when you try to coat them. If you do leave them in too long just let them sit out a bit before dipping them in the chocolate. I usually reroll them too before dipping, since they tend to settle and get a flat side while sitting in the freezer.
After the balls have been in the freezer for about 15 minutes it's time to melt the white chocolate chips. To melt the chips it's important to leave them for short intervals and stir, stir, stir. Start out with one minute in the microwave, taking them out to stir every 30 seconds. When they start to melt leave them in for about another minute, taking them out to stir every 10-15 seconds or until melted and smooth. If you are seeing lumpy bits then the chocolate is not fully melted. If it is difficult to stir and you see hard dry pieces then the chocolate has siezed up and you'll have to start over. Chocolate melting can be a tricky bussiness. The key is to watch it like a hawk and stir, stir, stir.
Once the chocolate is melted place waxed paper onto the counter top and use two forks (please ignore my spotty forks, they are clean I promise) to dip the balls into the chocolate. The best way to dip them is to drop the ball into the chocolate, then kind of fold the chocolate around the ball with both forks, being careful not to touch it with the forks. This prevents the balls from breaking off little black cookie bits into the chocolate. Then lift the ball out with one fork and scrap the bottom of the fork on the edge of the bowl, to remove any excess chocolate. Lastly place the ball onto the waxed paper by scooting it off the fork using the other fork. There will be little trails of chocolate all over the place but they can be easily broken off once the truffles dry.
When they are completely cool, if you can wait that long, they can be eaten or stored in a cool place. They will keep for a couple weeks in the refrigerator. I don't recommend storing them outside the fridge since they have cream cheese in them. I have left them out for a couple days without spoiling but it was winter and it's pretty cool in our house.
|The recipe card can be found here|