12 Days of Desserts: Day 3
A few months ago one of my Mother’s ballet students brought us some oreo truffles. They were tasty and delicious so I wanted to make my own. But with some changes ^^ since I wanted to try nutter butters as well. I LOVE PEANUT BUTTER. Anyway, this recipe is the result. Sadly no pictures as these were devoured before I could take any pictures.
Recipe adapted from Danielle H :]
1 package Oreo cookies (or Nutter Butter cookies)
8 oz cream cheese, softened (4 oz cream cheese for Nutter Butters)
(1/2 cup peanut butter for Nutter Butters)
2 cups semi sweet chocolate chips/chunks (or for nutter butters, I suggest using white chocolate! you could do half in white chocolate and half in semi sweet, same for the oreo ones…all tasty!)
Separate the cookies from their filling by scraping filling into a separate bowl. Place the cookies in a food processor and pulse until everything is crushed (this can also be achieved by placing the cookies in a ziploc and rolling over the bag with a rolling pin until everything is crushed – but the finer the crumb, the better). [At this point you may want to reserve about 1/2 cup of the crushed cookies for decor later.] In the bowl with the filling, add the softened cream cheese (and peanut butter if doing nutter butters) and crushed cookies. Mix together until well combined – you may want to use an upright mixer for this.
The mixture may be somewhat soft after this, if this is the case, place the bowl in the fridge for about 30 minutes, or until the mixture seems more firm.
Line a cookie sheet or pan with parchment or aluminum foil. Using either your hands or spoon, shape the mixture into about 1 inch balls and place on the cookie sheet/pan. Cover this sheet with plastic wrap and place in the freezer for 30 – 60 minutes.
Before you remove the cookie balls from the freezer, begin to melt your chocolate. This can be done either in a bain-marie, or with a microwave. If using a microwave, heat the chocolate in 30 second intervals, stirring well in between. Continue this until the chocolate is completely melted (microwave temperatures will vary, but for me, this never takes more than 1 minute total).
Begin dipping the cookie balls into the chocolate. After each is fully coated, return it to the parchment/foil lined cookie sheet to harden. If desired, sprinkle the tops of the truffles with the remaining cookie crumbs (or with chopped peanuts for the nutter butters). Or if you’re feeling extra fancy, you may wish to pipe zigzags in a contrasting chocolate color ^^
Return to the fridge for about 20 minutes to allow the chocolate to harden.
Eat & enjoy!
Peanut Butter Lovers Note: If you are like me and enjoy peanut butter with your Oreos, I HIGHLY RECOMMEND following the recipe for the Nutter Butter truffles but using the Oreo cookies. So using 4 oz softened cream cheese and 1/2 cup peanut butter. Try it!
These can be stored in an airtight container in the fridge for up to 2 weeks…though I seriously doubt they will last that long.
These also gift well, but do require their own container as the chocolate may start to melt once removed from the fridge. If you decide to gift these, give them their own container and also attach some kind of cute note that says “REFRIGERATE ME!” (excuse me, I watched Alice in Wonderland recently, and now want to attach cute notes to everything)
Anyway, the chocolate won’t melt off, it will just get sticky which is no fun.
These are quite the delicious treat, but be warned, they disappear fast!