EASY OREO TRUFFLES
These truffles are very easy and delicious. You can't go wrong with OREO, cream cheese and chocolate!
Provided by Baker's
Categories Trusted Brands: Recipes and Tips
Time 1h30m
Yield 42
Number Of Ingredients 3
Steps:
- 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.
OREO™ TRUFFLES
Wonderful homemade truffles made with just five ingredients - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 70
Number Of Ingredients 5
Steps:
- Line 2 cookie sheets with waxed paper. Place cookies in large food processor. Cover; process with on-and-off pulses until consistency of fine crumbs. In large bowl, stir cookie crumbs and cream cheese until well blended and mixture forms a doughlike consistency.
- Chop 8 oz of the candy coating; stir into dough mixture. Roll dough into 1-inch balls; place half on each cookie sheet. Freeze about 1 hour or until very firm.
- In small microwavable bowl, microwave half of remaining 26 oz candy coating on High 1 minute 30 seconds; stir. If necessary, continue microwaving and stirring in 15-second intervals until melted and smooth.
- Remove half of the balls from freezer. Using 2 forks, dip and roll each ball in coating; return to cookie sheet. Melt remaining candy coating; dip remaining balls.
- In 1-quart resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 35 to 60 seconds, squeezing chips in bag every 15 seconds, until chips are melted and mixture is smooth. Cut small tip from bottom corner of bag. Drizzle chocolate over truffles. Refrigerate about 15 minutes or until chocolate is set. Store covered in refrigerator.
Nutrition Facts : Calories 130, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Truffle, Sodium 50 mg, Sugar 12 g, TransFat 0 g
OREO TRUFFLES
Make and share this Oreo Truffles recipe from Food.com.
Provided by evelynathens
Categories Candy
Time 1h
Yield 40 truffles (approximately)
Number Of Ingredients 5
Steps:
- 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.
- Note: When I am exceedingly lazy (most often the case these days), I forego the chocolate 'dip' and merely roll my truffles into various mixtures - chopped nuts, chocolate sprinkles, vari-coloured candy sprinkles, cocoa powder, chocolate shavings, coloured sugars -- still pretty -- less work.
Nutrition Facts : Calories 128.2, Fat 7.8, SaturatedFat 4.5, Cholesterol 9.9, Sodium 54.9, Carbohydrate 13.1, Fiber 0.5, Sugar 10.9, Protein 1.7
OREO BUTTERFINGER TRUFFLES
Make and share this Oreo Butterfinger Truffles recipe from Food.com.
Provided by AshleyP
Categories For Large Groups
Time 2h10m
Yield 4 dozen truffles, 48 serving(s)
Number Of Ingredients 4
Steps:
- MIX cream cheese,butterfinger pieces and 3 cups cookie crumbs until well blended.
- SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
- REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.
Nutrition Facts : Calories 109.5, Fat 8.5, SaturatedFat 4.6, Cholesterol 5.2, Sodium 66.8, Carbohydrate 9.9, Fiber 1.8, Sugar 4.3, Protein 2
More about "oreo butterfinger truffles recipes"
BUTTERFINGER TRUFFLES - RECIPE GIRL
From recipegirl.com
Reviews 37Category DessertCuisine AmericanEstimated Reading Time 5 mins
- Place chocolate and butter in a medium bowl. Bring cream to a boil by using a glass measuring cup in the microwave. Heat 1 to 1 1/2 minutes, or just until the cream begins to bubble. Pour the hot cream over the chocolate mixture. Let it stand for 1 minute, then stir until the chocolate is melted and the mixture is smooth. Stir in chopped Butterfinger. Cover and chill until this mixture is firm (at least 2 hours- and up to 24 hours).
- Line a rimmed baking sheet with waxed paper. Using a small spoon or melon baller, scoop 3/4-inch balls from the firmed-up chocolate mixture. Roll the chocolate gently between your hands to form a ball. It will be very sticky and messy. Place it on the prepared sheet. Continue rolling until you have used up all of the chocolate. Place the rolled balls back into the refrigerator to firm them up again (about an hour).
- Melt some additional chocolate in a small bowl. I just used more of the semisweet chocolate that I used for the truffles. If you melt 1 1/2 cups at a time, that should work out fine. Melting in the microwave works great- just melt in bursts of 45 seconds, stopping after each burst to stir until all is melted and smooth.
- Remove the chilled chocolate balls from the refrigerator. Use a small spoon to dip the chocolate ball into the melted chocolate. Use another spoon to help cover the ball entirely in a layer of chocolate, and then gently place the chocolate dipped ball onto the waxed paper. Immediately sprinkle chopped butterfingers or decorative sprinkles on top. Continue with remaining chocolate balls and decor.
OREO TRUFFLES - JULIA'S ALBUM
From juliasalbum.com
5/5 (1)Category DessertCuisine AmericanTotal Time 1 hr
- Place oreos in the food processor and process until fine crumbs form. You might have to process oreos in several batches depending on your food processor. Pour oreo crumbs out of the food processor into a large mixing bowl. You might have some big chunks of oreo still left unprocessed - return them to the food processor and process some more.
- Using a stovetop pan, microwave, or (the best choice) fondue pot, melt the Almond Bark Vanilla Baking Bar carefully (following instructions on the package), just as until it begins to soften. Do not overmelt, it should not be hot to the touch, just warm. Overmelting may cause it to seize. Taking several Oreo balls out of the freezer at a time (leave others in the freezer), and using a spoon, drop melted almond bark coating over each cake ball. Use spoons to move each Oreo truffle around a bit, if necessary, to get the coating evenly. Alternatively, you can also dip and roll each ball in melted almond bark, using slotted spoon, but do it pretty fast, to prevent the truffle from melting. Repeat with all remaining Oreo truffles. Place almond bark coated Oreo truffles in the refrigerator until the white coating solidifies, for about 1 hour.
- Optional: Before refrigerating the Oreo truffles, you can sprinkle them with colorful or chocolate sprinkles.
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