cindymiller20

Easy OREO Truffles Recipe Rating: Prep Time: 30 min Total Time: 1 hr 30 min Makes: 3-1/2 doz. or 42 servings, one truffle each Ingredients: 1 pkg. (1 lb., 2 oz.) OREO Chocolate Sandwich Cookies, divided 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 2 pkg. (8 oz. each) BAKER'S Semi-Sweet Baking Chocolate, melted Directions: CRUSH 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. DIP balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs. REFRIGERATE until firm, about 1 hour. Store leftover truffles, covered, in refrigerator. Mint Thins Ingredients: 1 pkg. (8 squares) Baker’s Semi-Sweet Chocolate (or 8 oz. semi-sweet chocolate chips), melted and slightly cooled 1/4 tsp. Peppermint Extract (or 1/8 tsp. Peppermint Oil) 1 sleeve Ritz Crackers (about 36 crackers) 1 candy cane (6 inch), crushed Directions: Mix chocolate and peppermint extract. Dip crackers in chocolate, turning to completely coat each cracker. Remove with tongs and carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy. Refrigerate 30 minutes or until chocolate is firm. Variations: 1) Instead of topping with crushed candy cane, use a microplane grater and grate peppermint stick on top. 2) Chocolate-Peanut Butter “Cookies” – Omit peppermint extract and candy cane. Spread each cracker with thin layer of peanut butter before dipping in the melted chocolate.