Cheap, Easy, Delicious Treats That'll Leave Them Drooling...
Feb 17, 2010
I was perusing the web looking for a dessert for the anniversary dinner I was cooking for @Nando1 for our belated 3-year anniversary and found this gem. Nando L-O-V-E-S all things chocolate and Oreos, in fact, he became quite upset when they stopped making Fudge-covered Oreos. I thought this would be a perfect match and it looked easy enough that even I, in my Easy Bake-sized kitchen, could conquer.
Tip #1: When you melt the chocolate, continuously stir the chocolate so that it doesn't burn. Tip #2: Feel free to use semi-sweet chocolate chips (they're cheaper and do the trick, I used 2 8oz bags) Tip #3: You can use a blender to "crush" the Oreos into crumbs. Tip #4: For an extra rich flavor, add some extra chocolate chips into the Oreo/Cream Cheese mixture Tip #4: You can roll the balls with a fork, toothpick or spoon to make sure all sides are covered. Tip #6: Use two forks to take the balls out of the chocolate to get rid of any excess chocolate. I usually balance a ball on one fork and use the other fork to swipe any extra chocolate.
Apparently, my fridge is Super-Fridge and these were ready super quick. With the extra chocolate, I covered some whole Oreo cookies, just to experiment and see if I could make Nando's long-lost fudge-covered Oreos. As soon as I tasted the first bite of the truffle, I was pretty amazed- they were SO good! The fudge-covered Oreos turned out better than I had thought and Nando was then incredibly relieved and excited to have his faves back. I gave some truffles to my neighbor for V Day/President's Day since she missed out on my Christmas fudge and she texted me, "OMG! These are AH-MAZING!!!!!"
So, if you're looking for a cheap, easy, delicious treat to bring to dinner parties or amaze loved ones- give these a try!
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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.