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#1 (permalink) |
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Junior Member
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INGREDIENTS
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted DIRECTIONS 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. |
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#3 (permalink) | |
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I will follow the wind...
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#5 (permalink) |
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♥Impatiently waiting for sand on my doorstep♥
![]() Join Date: Dec 2008
Location: Me: San Antonio, TX; Him: Ft. Hood/The Sandbox!!
Posts: 5,602
Classifieds: (0)
Activity: 79%
Longevity: 15%
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They sound really
__________________
![]() Prayers for the families of FT. HOOD & for those lost 11/05/09 DB: "...I kiss your pictures everynight before I go to sleep, then you are here with me..." ![]() ![]() ![]() |
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#6 (permalink) |
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I will follow the wind...
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My Niece had Peanut butter balls at her daughter's wedding last weekend, and I got that recipe the baker used... and I found a recipe for old fashioned Coconut Bon Bons... with this... I'm pretty set to do some "Christmas Candy Boxes" this year!
I usually do "Popcorn" cakes and "Hot Chocolate" mix.... but, I"m ready for a switch up! |
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