Easy Holiday Truffles

Posted Friday, December 23, 2011

I love making sweets during the holidays, and this year, I decided to make mostly truffles and cake pops. I’ll be starting with these recipes, which are two of my favorites: Oreo Truffles and Chocolate Chip Cookie Dough Truffles. Add a lollipop stick for a fun treat!

Oreo Truffles
This recipe comes from a friend in my MOMS Club. Super, super easy. Start them now, and they’ll be ready to eat in just a couple of hours.

16 oz. package of Oreo cookies, crushed in food processor (or in a Ziploc bag with a wooden spoon)
8 oz. package of cream cheese, softened

Mix the cookies and cream cheese together. Form into balls (I used a melon baller for size), and place on wax paper on a cookie sheet. Freeze until set. (I left mine in about two hours.)

Melt chocolate (white or semisweet), and dip the frozen truffles into the chocolate. While the chocolate is still soft, decorate with sprinkles, colored sugar, etc. – a great way for kids to help out!

Cookie Dough Truffles
This recipe comes from Spare Time Baker, the blog of a talented baker friend. I recently started following her on Pinterest, and the baked goods she shares there are just sinful! These truffles are always a hit, and my son loves them because I let him try the raw cookie dough. No eggs!

1/2 cup butter, softened
3/4 cup packed brown sugar
2- 1/4 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (optional)
1-1/2 pounds semisweet chocolate candy coating, chopped

Cream butter and brown sugar until light and fluffy. Add flour, sweetened condensed milk, and vanilla; mix well. Stir in the chocolate chips and walnuts, if using. Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and freeze for 1-2 hours or until firm. (The dough softens quickly at room temperature so it works best if they are frozen, not just chilled in the refrigerator.)

In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, melt remaining candy coating and drizzle over candies. Store in refrigerator, not that they’ll last that long!

(Thanks to my friend WB for this awesome photo.)

Now, try to limit yourself to just one. Or two.

Happy holidays!

1 comment:

sarah said...

I just tried the cookie dough truffles with white chocolate and some with cocoa powder. I need to pace myself:)

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