Wednesday, December 10, 2008
1 package oreo cookies (divided… use cookie including the cream center)
1 8oz. package cream cheese (softened)
white chocolate melting disks from Sweet Surprises.
1. Finely crush 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later.
2. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1" balls and place on wax paper covered cookie sheet.
4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration. (I usually eat mine before they make it to this stage.)
5. Once dry, refrigerate and enjoy!
Makes about 36 truffles.
Notes: I used a small cookie cutter to push the mixture through for the heart shaped truffles. Also, it helps to freeze the uncoated balls for a few minutes to keep the mixture from starting to fall apart in the melted chocolate. If this becomes a problem, dip them in the chocolate, let dry and then dip again. They are also good dipped in regular milk chocolate bark. And for an extra twist, use the mint oreo sandwich cookies.
(I have had this recipe before but I got this from Bakerella so you could see how awesome they are.)
Turtle Pretzel Candies
½ cup pecan halves, divided, plus 30 for garnish
½ pkg (7 oz) caramel candies, unwrapped (about 24 caramels)
2 tbsp half and half
½ cup milk chocolate or white chocolate morsels
30 mini pretzels
1. Line Medium Sheet Pan with a 13-in. piece of Parchment Paper; place in freezer 8-10 minutes. Meanwhile, using Rotary Grater, grate ¼ cup of the pecans; set aside. Finely chop ¼ cup of the pecans using Food Chopper. Combine caramels and half and half in Small Batter Bowl; microwave on HIGH 1-2 minutes or until melted and smooth, stirring after each 30-second interval using Skinny Scraper. Stir in chopped pecans; cool 2 minutes.
2. Place chocolate morsels in Small Micro-Cooker®. Microwave, uncovered, on HIGH 45-60 seconds or until chocolate is melted and smooth, stirring after each 15-second interval.
3. Remove pan and Parchment Paper from freezer; sprinkle parchment evenly with grated pecans. Arrange pretzels about ½ in. apart over grated pecans. Using Small Scoop, place about 1/3 of a scoop of caramel mixture over each pretzel. Spoon a small amount of chocolate over caramel mixture (see Cook’s Tip). Garnish with remaining pecan halves. Place pan in refrigerator 6-8 minutes or until chocolate is firm.
Yield: 30 candies
Show off your creativity and holiday spirit! Chocolate dipped wreaths are great for decorative ornaments,
place card holders and even as delicious gifts.
1. Place almond bark or confectionery coating candy melts into Coating Tray; microwave
according to package directions until melted and smooth.
2. Dip rounded bottoms of five miniature pretzels, one at a time, into bark; shake off excess.
Lay pretzels onto Parchment Paper in a circular pattern with sides touching and rounded
sides toward center.
3. Repeat with five additional pretzels, placing directly on top of first circle in a staggered
circular pattern. Decorate wreath as desired with Sweet Cinnamon Sprinkle, Sweet
Caramel Sprinkle, nonpareils or colored sugar. Let stand until set.
Cook’s Tips: Any color almond bark or confectionery coating candy melts can be used to
create wreaths. Unlike regular chocolate or chocolate morsels, almond bark and confectionery coating candy melts are made using other fats in place of cocoa butter. This helps the coating melt easily, eliminates the need for tempering and prevents blooming.
Store the wreaths at room temperature in an airtight container up to 1 week. Do not refrigerate or freeze wreaths or pretzels will lose crispness.
Thread wreath with ribbon to use as an ornament or place card holder, if desired.