Nothing says “writer fuel” like chocolate covered cookie balls, and my go-to solution is the blessed Oreo Truffle.
Whether it is for a holiday get-together or sustenance for a few more calorie-enriched chapters in your book, nothing beats this recipe. Plus, if you bring in a plate of these bad boys to your work, you’ll be more popular than a generous boss at bonus time.
Seriously. They are good. And perhaps better, they are easy. Just a few ingredients and a careful eye to make sure that you are melting chocolate and not scorching it.
We got the recipe from Kraft, so don’t get mad at me if your waistline grows in proportion to your truffle consumption. Blame them.
- 36 OREO Cookies, finely crushed, divided
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 4 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate, broken into pieces, melted
Recipe Yield – 48 Servings | Prep Time – 30 minutes | Total Time – 1.5 Hours
Save out a handful of cookie crumbs. Mix cream cheese and remaining cookie crumbs until blended.
Melt the chocolate in a microwave-safe bowl in 30 second increments so it doesn’t burn.
Shape the cookie crumb/cream cheese mixture into 48 (1-inch) balls. Use a couple of forks (like the mouth of a crane, not stabbing them) to dip into melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved cookie crumbs. (Hint – You’ll want to sprinkle as you go because the chocolate will dry fast and then your crumbs won’t stick to the truffle top).
Refrigerate 1 hour or until firm. If you want to save time, you can throw them in the freezer for about a half hour. Keep them cold until you are ready to serve them. Enjoy!
Nutritional Information (per serving): Calories 100; Total Fat 6g; Saturated Fat 3.5g; Cholesterol 5mg; Sodium 60mg; Total Carbohydrates 12g (Dietary Fiber 1g); Protein 1g; Iron 4%DV