Candy Cane Oreo Cheesecake Truffles

[RE-POST FROM MY PREVIOUS BLOG – RUNNING TO BAKE]

So I recently saw this Meme on a friends facebook page:

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So I’m going to skip ANY preamble and get right to the good stuff: THE RECIPE!

Candy Cane Oreo Cheesecake Truffles | Spit Up & Sippy Cups

Candy Cane Oreo Cheesecake Truffles

Ingredients:
1 regular sized pack of Candy Cane Oreos OR Regular Ones
20-30 mini candy canes (see note below for exact quantity)
1 brick of cream cheese (8oz)
1 tsp peppermint extract
3 cups milk chocolate chips
Method:
Line a baking sheet with aluminum foil.
In a food processor, combine the Oreo cookies and 15 candy canes (NOTE: If you don’t have the Candy Cane Oreos, combine regular Oreos with about 20-25 mini candy canes) I have a tiny food processor so I had to do mine in a couple batches.
In a large bowl, combine the crushed candy canes/Oreos with the cream cheese and peppermint extract. You could be fancy and use a mixer, but I just got in there with my hands. I find it combines more evenly when I do it that way.
When everything is combined (it will look like dirt) roll the mixture into 1/2″ balls and place them on your baking sheet. You can really make them as large or small as you want, but I like this size. There is enough oomph to them, but they aren’t too big. When you’re done rolling (should make about 36) put the baking sheet into the freezer for about 15-20 mins.
Before you take out the balls (is it sad that I giggled when I wrote that?) take the rest of your candy canes (you only need 5-6) fold them up in wax paper and smash them with a hammer. Next, put about 1.5 cups of the chocolate chips into a microwaveable bowl and heat for 1 &1/2 min in the microwave, taking out at 30 second intervals to stir. Do this until chocolate is completely melted. Line another baking sheet with aluminum foil.One by one, dip the truffle balls into the chocolate and make sure they are totally coated. Using a fork, scoop out the truffle from underneath. This allows the chocolate to drip through the fork. Place the truffle on the baking sheet and sprinkle with the crushed candy cane. Continue until the chocolate in the bowl starts to cool. Add the remaining chocolate and repeat the melting & dipping process.

When you’re done, place the truffles in the freezer. If you have any left over chocolate, mix in the rest of your crushed candy cane (or crush more), mix and pour onto a lined baking sheet and put in the freezer. VOILA – Candy Cane Bark.

You’re welcome!

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