My Mom (AKA "Jester's Mom") is known far but possibly not wide as an excellent baker of all sorts of Trail Magic goodies. The problem: normally, you have to do the work of actually hiking to benefit from this. And who wants to do that?
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| Pat O'Donnell, badass baker and hiker |
The beauty of this recipe to me is that it doesn't really involve "baking," which makes it a good recipe for those who are afraid of ovens, those who are too impatient to let one pre-heat the whole way, and those who, if allowed to use an oven, would burn the house to the ground.
Oreo Truffles
Makes: 4 doz. or 48 servings, 1 truffle each (alternately, if you are alone in the house when you make these, it sometimes makes 1 serving of 48 truffles)
Prep Time: 45 minutes
Total Time: 1 hour 45 minutes
Ingredients:
1 pkg. (8oz) Philadelphia Cream Cheese, softened
1 pkg. (15.5oz) Regular Oreo Cookies, finely crushed (about 4-1/4 cups), divided
2 pkg. (8 squares each) Baker's Semi-Sweet Chocolate
What else you need:
Mixing bowl, mixer, large heatproof bowl, pan/pot for simmering water, wax paper, baking sheet, two forks
Directions:
1. In a mixing bowl, mix Cream Cheese and 3 cups cookie crumbs until well blended.
2. Shape into 48 (1 inch) balls and place on wax-lined tray. Refrigerate for 15 minutes.
3. Place broken up chocolate in a large heatproof bowl set over a pan of simmering water; stir until melted and smooth. Note: bowl should not sit IN the water, but should rest on top of pan/pot.
4. Dip balls in melted chocolate (you’re allowed to giggle softly to yourself at that direction, but let’s not get carried away); place back on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
5. Refrigerate one hour or until firm. Store in tightly covered container in refrigerator.
Tip:
How To Easily Dip Truffles: Add truffles, in batches, to bowl of melted chocolate. Use 2 forks to roll truffles in chocolate until evenly coated.
Remove truffles with forks, letting excess chocolate drip back into bowl. Place truffles on sheet.
