Oreo & Nutter Butter Truffles

Here’s the deal.  You want friends, you make these.  You’re guaranteed to make a friend or two with these babies.  They’re simple, sweet, and delightful.  A total crowd-pleaser.  Check it out!!!

Here’s what you need:

 

(Oreo)

(Nutter Butter)

Take your Oreo/Nutter Butter cookies and throw ‘em in a food processor.

(Oreo)

(Nutter Butter)

They should look a lil something like this:

(Oreo)

(Nutter Butter)

Reserve about a quarter cup of the crumbs for the top of the truffles.

In your stand mixer (sidebar: I just  got one over thanksgiving, and I LOVE IT!  I highly recommend it!)… throw in your ground up cookies and cream cheese and mix well.

(Oreo)

(Nutter Butter)

It will look like a big black or tan blob like this:

(Nutter Butter)

(Oreo)

Roll your cookie ‘dough’ into little 1-in balls. 

(Oreo)

(Nutter Butter)

Melt your chocolate according to package directions.  Drop a lil guy in the bark…

Pick him up…

Coat him somemore and pick him up again…

 Tap him on the side of the bowl…

And toss him onto the wax paper!

Voila (that’s French for ‘see here, pronounced vwah-lah)!

Chocolate and White Chocolate-Coated Nutter Butter Truffles

Chocolate and White Chocolate-Coated Oreo Truffles

I also highly recommend eating these with one of those homemade lattes we talked about on Monday night. 

Happy Holidays, my friends.



Oreo /Nutter Butter Cookie Truffles

Level: Intermediate

Prep Time: 30 Minutes

Cook Time: 1 Hour 30 Minutes

Makes: 3-1/2 Doz., or 42 servings, one truffle each

Ingredients:

1 – Package (1 lb. 2 oz.) OREO or Nutter Butter Cookies, finely crushed, divided

1 – Package (8 oz.) Cream Cheese, softened

2 – Packages (8 squares each) semi-sweet chocolate or white chocolate bark, melted (chocolate chips work too)

Directions:

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

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

3.    Refrigerate 1 hour, or until firm.  Store any leftover truffles in a tightly covered container in the refrigerator.

Tip: Dipping truffles – To easily coat truffles with melted chocolate, add truffles, in batches, to bowl of melted chocolate.  Use two forks to roll truffles in chocolate until evenly coated.  Remove the truffles with forks, and allow excess chocolate to drip back into bowl before placing truffles on prepared baking sheet.

Variation: Sprinkle truffles with colored sugar or sprinkles in addition to or in place of the cookie crumbs or drizzle with melted white chocolate.