Sunday, December 18, 2011

Cookie Truffles

I'd seen these made with Oreo cookies, but didn't have any on hand, so used vanilla wafers and crumbled them in the food processor then mixed with cream cheese and peanut butter. 


I'm thinking other flavors of cookies would work well, too, so may experiment in the future.
They are fun to make and ever so delightful to eat! Recipes I've read don't always call for using paraffin, but candy makers use it for gloss and holding chocolate firmer when cooled, so I used it.

Cookie Truffles
I made 2 dozen using:
Approximately 2 cups finely processed vanilla wafers
1/2 cup peanut butter
4 oz. cream cheese
4 oz. semisweet chocolate chips melted in double boiler (or in micro wave)
4 oz. white almond bark melted in double boiler (or micro wave)
1 oz. household paraffin divided and melted with the chocolate and almond bark

At room temperature combine softened cream cheese, peanut butter and cookie crumbs.  Blend well, and shape into 3/4 to 1 inch balls, then place on foil, wax paper lined sheet, or silicone sheet, and put in freezer for 30 minutes.

Prepare melted chocolate and almond bark.  Remove balls from freezer and drop 12, one at a time into chocolate with a teaspoon and roll around to coat, then remove with teaspoon and place back onto sheet.  Then repeat with other half, dropping and coating in the white almond bark.

Next take a teaspoon of melted chocolate and drizzle over almond bark truffles; then take the melted white almond bark and drizzle over the chocolate balls.  Here's your chance to be creative with the dizzels.  Store in the refrigerator or freezer until ready to serve. They keep well.

You can opt to make all chocolate if you don't have white almond bark. then decorate with chocolate or colored sprinkles.