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Wednesday, January 9, 2013

Peppermint Oreo Truffle Pops

So yes, I do realize I'm posting this after Christmas - in January, in fact so please forgive me! If you're like me, however you do not worry about such petty things as time constraints or calendars - tisk, tisk. (And you're savvy enough to pin a tasty recipe for next year's treats - boo-yah!!) After hearing about (and sampling) regular Oreo truffles many times during the past year's celebrations, I finally joined the band wagon and tried a peppermint version - oh, so heavenly!! And really could it be more simple? I even took the added step of putting mine on cute striped paper straws to make truffle pops - love! And hey, who's to say you can't enjoy chocolate and peppermint in January?! :)

Peppermint Oreo Truffle Pops
  • 36 Oreos (NOT Doublestuff)
  • 1 (8 oz) pkg cream cheese, softened
  • 1 tsp peppermint extract
  • 16 oz. white chocolate almond bark
  • 1/4 cup crushed candy canes or peppermint candies, for decorating

  • Set a long sheet of wax paper over a cookie sheet, set aside. Place 36 Oreos in a food processor and pulse until finely crushed (alternately if you don't own a food processor you can place Oreos in a large Ziploc bag, seal bag and crush with a rolling pin until finely crushed). Pour crushed Oreos into a mixing bowl. In separate mixing bow blend together cream cheese and peppermint extract. Add cream cheese mixture to crushed Oreos and using a spatula, stir mixture while pressing it along the bottom of the bowl, until well combined and evenly moistened. Scoop mixture out and form into 1 inch balls (I used my smallest sized melon-baller to scoop them) then align on prepared cookie sheet. Place truffles in freezer for 10 minutes.
Melt almond bark according to directions on package. *If you'd like to add the paper straws or lollipop sticks, this is where you can - take the truffles out of your freezer, dip the end of your straw or stick in the melted chocolate and insert in your truffle. Return the tray to freezer for a minute or two.

  • Remove truffles from freezer and dip in melted chocolate and evenly coat then allow excess chocolate to run off. Return to baking sheet, immediately sprinkle tops with crushed candy canes then allow chocolate to set. Store in an airtight container in refrigerator.

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