Wednesday, December 24, 2008

Oreo and Easy Truffles

These are WONDERFUL and easy peasy lemon squeezy. We made these for our neighbors and I didn't think we were going to have enough left when Brian and the kids dug in. Also, I had a very easy cleanup, mostly because the kids licked every single implement I had used in making them. Every spoon, beater, masher, knife was licked completely clean. Also, because the cookies and the chocolate has to be hit with a hammer to be broken up, this was John's favorite cooking session yet. He was a very enthusiastic banger!

Okay so here are the recipes....

Simple Truffles

2-1/2 pkg. (20 squares) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
decorations: chopped PLANTERS COCKTAIL Peanuts, multi-colored sprinkles

MELT 8 chocolate squares. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.

SHAPE into 36 balls. Place on waxed paper-covered baking sheet.

MELT remaining chocolate. Use fork to dip truffles; OR roll them in a mixture of powdered sugar and cocoa. return to baking sheet. Decorate, then refrigerate 1 hour.

Oreo Truffles

1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

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