ST. PATRICK'S DAY MINT OREO COOKIE TRUFFLES RECIPE - (4.5/5)
Provided by á-160091
Number Of Ingredients 4
Steps:
- Break up Oreo cookies and place in food processor. Blend on highest speed until cookies are finely chopped. Using a hand or stand mixer combine the cookie crumbs with cream cheese until well blended. Chill mixture in refrigerator for 30 minutes. Roll the mixture into 1" balls and place on wax paper covered cookie sheet. I used my small cookie scoop and scooped out enough of the mixture and then rolled into balls. Place back into the refrigerator and chill for another 15 minutes to help retain shape when dipping in melted chocolate. Melt chocolate in a microwave safe bowl on the defrost setting of your microwave. Melt chocolate in 3 minute intervals until completely melted. You can also use a double boiler. To make green colored swirls use melted white candy coating tinted with green icing paste or use green candy coating. I added the green coating to a small ziplock bag and cut off the tip. Refrigerate or freeze truffles.
NO-BAKE THIN MINT COOKIE TRUFFLES RECIPE
Yield 24
Number Of Ingredients 3
Steps:
- Blend cookies in a blender or food processor until fine crumbs form. Set aside 1/4 cup crumbs to sprinkle on top of truffles, if desired.
- Place cookie crumbs and softened cream cheese in a large mixing bowl and mix until well combined.
- Roll mixture into 1-inch sized balls and place on a baking sheet lined with parchment or wax paper.
- Place baking sheet in the fridge for 30 minutes.
- Melt mint chips (or white chocolate chips) in a microwave-safe bowl in the microwave in 30-second increments, stirring each time, until melted (about 2 minutes).
- Add food coloring to melted white chocolate chips if using white chocolate.
- Dip each ball into melted chocolate until completely covered using two forks. Lift ball out of the chocolate and scrape off excess chocolate before placing on baking sheet.
- Sprinkle on cookie crumbs for garnish, if desired.
- Place truffles in the fridge for a few minutes to set up.
Nutrition Facts : Servingsize 1 serving
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- Using a hand-held or stand mixer fitted with a paddle attachment, beat the Oreo crumbs with the cream cheese until combined. The mixture will be thick and sticky. You may do this step by hand, but I find using a mixer is much easier.
- Using your hands, roll into 30-35 balls. Place balls on two large plates, a parchment paper lined baking sheet, or a silicone mat-lined baking sheet. Freeze the truffles for about 30 minutes. (Freezing the balls is the most important step of this recipe. If they are not cold and solid, the melted chocolate will not coat the balls properly.)
- Coarsely chop the chocolate and melt according to package directions. Working with 1 truffle at a time, coat in chocolate. Here’s how I coat truffles: drop the truffle in the middle of the melted chocolate. Swirl the chocolate all around it with a fork. Pick up the truffle with a fork – do not pierce it, simply pick it up on top of the fork’s prongs. Tap the fork on the edge of the bowl to allow the excess chocolate to drip off. Place on a lined baking sheet. Top with sprinkles while the chocolate is still wet or drizzle with the melted green candy melts, if using.
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- Add the block of cream cheese into the bowl and add peppermint extract. Use your hands ( I think it's the easiest) or a large spoon or spatula, and mix the cookie crumbs and cream cheese together. This step may take a minute or two so be patient and just stick with it. Cookie crumbs and cream cheese are fully mixed together when cookie crumbs are moist and cream cheese is not visible.
- Scoop crumb/cream cheese mixture into little balls, about 1.5 tablespoons in size and place on a plate and chill them in the refrigerator for a minimum of 1 hour. Do not skip chilling them because the truffles need to be firm before they are dipped in chocolate.
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