I started posting these dishes WAYYYY back in November and I want to know if you actually made any of these or took note of them or gave them out as gifts or anything!
I want to wish you a Merry Christmas and (for those non-Christmas celebrators) Happy Holidays!
Easy OREO Truffles
- 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
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.
How to Easily Dip Truffles
truffle ball in melted chocolate to coat; roll if necessary. Lift
truffle from chocolate using 2 forks (this will allow excess chocolate
to run off) before placing on wax paper.
Crunchy Peanut Butter Balls
- 1 cup peanut butter*
- 1 (7 ounce) jar marshmallow creme
- 1 1/2 cups crisp rice cereal
- 1 1/2 cups semisweet chocolate chips
- 4 teaspoons shortening
In a large bowl, combine the peanut butter and marshmallow creme; add
cereal and stir until well coated. In a small microwave-safe bowl,
combine chocolate chips and shortening. Microwave, uncovered, for 1-2
minutes or until chips are melted; stir until smooth.
Roll cereal mixture into 1-in. balls; dip in chocolate. Place on a
waxed paper-lined pan. Refrigerate until set.
Reduced-fat or generic brands of peanut butter are not recommended for this recipe.