Friday, August 27, 2010

Cream Cheese Oreo Truffles

Thanks to my dear friend Krista I can now stuff my face with these sinfully delicious balls of delight any time I choose. Krista is a fellow recipe enthusiist and was willing to give me this incredible recipe that has proven to be a major hit on several different occasions at our workplace. Some recipes are hard to give away, and I was sure this would be one of those. But Krista is so willing to share the love! Bless her heart. These are great for entertaining or for family gatherings or to just have on hand any time you need a fix. I have this fantasy of making them for my first born's first birthday party, and decorating them all cute like. Enjoy, eh?

{What you need}
1 package oreo cookies
1, 8 oz. package cream cheese, softened
23 oz. milk chocolate chips (or white chocolate chips, if you choose)
4 Tablespoons vegetable shorting
lolli pop sticks (found at a craft store)

{Optional topping ideas}
shredded cocount
nut crumbs
fruity pebbles
candy bar crumbs

In a food processor crush the oreo cookies until there are no big chunks. Pour into a large mixing bowl and mix in softened cream cheese until it is all evenly mixed. Mold the dough into little balls (about golf ball sized, or smaller) and place on a wax paper-covered cookie sheet. cover with tin foil and place cookie sheet in the freezer for an hour.

Meanwhile, combine chocolate chips and veggie shortening in a large sauce pan and melt together, taking care to not burn the chocolate. Once the oreo balls are frozen enough to allow for easy handling, jab the lolli pop sticks in and dip each ball in the chocolate, (dip in other toppings at this point, if desired) returning them to the wax paper-covered cookie sheet. Freeze for another hour. Serve chilled, and keep the leftovers refridgerated
(if there are any leftovers. Not very likely).

Aren't they just adorable?

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