Cookie Exchange!

Last night I went to my local women’s group cookie exchange. I was generally quite unimpressed with the cookies (no offense to any of those women who may be reading this, but I’m really picky!), but there were some yummy treats. Of course, I was a huge fan of the fudge I made with a Lindt coconut white chocolate bar swirled in. But I also really liked a friend’s Oreo truffles.

My fudge recipe is simple. It is the fudge recipe from this post. What I did differently was stir in a melted Lindt coconut white chocolate bar. That’s all! It’s so yummy! The fudge isn’t as smooth as regular fudge because of the very finely chopped coconut, which gave it a kind of strange appearance, but the taste of it made up for that!

I have seen Oreo truffles before, mainly on Bakerella’s blog (see here and here, for example) and my friend had made these Oreo truffles at last year’s cookie exchange. They are really yummy; the process of making them and the texture of the truffles are very similar to Bakerella’s cupcake pops and cake balls.

There are a few different methods to making Oreo truffles, but the easiest one is as follows.

Oreo Truffles

Ingredients
1 package (18-ounces) Oreo cookies, finely crushed
1 8-ounce package cream cheese, softened
2 packages (8 squares each) Baker’s semi sweet chocolate, melted

Method
Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls. Place the balls in the freezer to firm up, about 10-15 minutes, as they will be easier to work with when firm.

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

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

Tip: To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Then 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.

The truffles can look very beautiful if prepared neatly, as seen here!