How to make OREO truffels?!
what is the recipe>
Answers: my friend makes a truffle thing with oreo and something else..
what is the recipe>
Here's two recipes I found. See which one is closer to what your friend made:
Oreo Truffles
Recipe #8796778
These are so easy to make and so easy to eat! Cookies and Cream in truffle form. Divine!
by evelyn/athens
40 truffles (approximately)
1 lb Oreo cookies (3 sleeves)
8 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract (using different extracts allows for subtle flavour changes...I've used mint extract, upped to 1 tsp)
1 lb milk chocolate
1/2 lb white chocolate
Using a food processor, grind cookies to a fine powder.
With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
Roll into small balls and place on wax-lined cookie sheet.
Refrigerate for 45 minutes.
Line two cookie sheets with wax paper.
In double-boiler, melt milk chocolate.
Dip balls and coat thoroughly.
With slotted spoon, lift balls out of chocolate and let excess chocolate drip off.
Place on wax-paper-lined cookie sheet.
In separate double boiler, melt white chocolate.
Using a fork, drizzle white chocolate over balls.
Let cool.
Store in airtight container, in refrigerator.
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Here's another recipe:
Easy Oreo Truffles:
Recipe #1867269
From Kraft Foods magazine.
by SkinnyMinnie
makes about 3 1/2 dozen
45 Oreo cookies, divided (1 package)
1 (8 ounce) package cream cheese, softened
2 (8 ounce) packages semisweet baking chocolate, melted
Crush 9 of the cookies to fine crumbs in a food processor; reserve for later use. (This can also be done in a resealable bag with a rolling pin.).
Crush the remaining 36 cookies to fine crumbs and place in a medium bowl.
Add the cream cheese and mix until well blended.
Roll cookie mixture into 42 balls, about 1" in diameter.
Dip the balls in the melted chocolate and place them on a wax paper covered baking sheet. (Any left over chocolate can be stored at room temperature for another use.).
Sprinkle the tops of the truffles with the reserved cookie crumbs.
Refrigerate until firm, about 1 hour.
Store leftover truffles, covered, in the refrigerator.
Oreo Truffles
1 lb Oreo cookies (3 sleeves)
8 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract (using different extracts allows for subtle flavour changes...I've used mint extract, upped to 1 tsp)
1 lb milk chocolate
1/2 lb white chocolate
Using a food processor, grind cookies to a fine powder.
With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
Roll into small balls and place on wax-lined cookie sheet.
Refrigerate for 45 minutes.
Line two cookie sheets with wax paper.
In double-boiler, melt milk chocolate.
Dip balls and coat thoroughly.
With slotted spoon, lift balls out of chocolate and let excess chocolate drip off.
Place on wax-paper-lined cookie sheet.
In separate double boiler, melt white chocolate.
Using a fork, drizzle white chocolate over balls.
Let cool.
Store in airtight container, in refrigerator.
Take Oreos smushem and crunch em all up and then add more frosting so they stick together
1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, melted
MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
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.