Oreo Truffles

Image courtesy Tanda Belanger

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted


MIX cream cheese and 3 cups cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Refridgerate until firm.

DIP in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.

(courtesy kraftrecipes.com)

Cafe Mocha Cake Truffles

For this recipe you will need to make the cake and frosting in the Cafe Mocha Cake and Coffee Butter Cream Frosting post.
And... chocolate for dipping. About 2-3 Cups. I used block chocolate from Home Plus... it was in the baking section.

After the cakes are cooled, crumble the cakes into a large mixing bowl. Crumble until they look like dirt. Yes, I said dirt... no big clumps okay! ;)

Then you pour all the frosting over the crumbs and stir together until fully incorporated.

Set the mixture in the fridge and let it chill for about 35-45 minutes. *hint* the thinner the mixture is, the quicker it cools.... so spread it out on a tray to get down to business sooner.

After chilling, form small balls from the mixture and place on plates or trays.(They are going back in the fridge to firm up) Continue until all the dough is formed into the small balls... a little smaller than a golf ball.

Put them back in the fridge for 30 minutes and start melting the chocolate for dipping!

Time to melt the choclate. You can do this by using your microwave in 30 second incraments, stirring between nukes.(My preference) Or by using a double boiler... google it. (Basically a glass bowl larger than your saucepot that dips about a 1/3 into your saucepot. It rests on the lip of the saucpot while you simmer water. Simmer, not boil. Then you place your chocolate in the glass bowl and stir until all chocolate is melted. Turn off the flame, and dip.)

Finally... using a toothpick and stabbing the truffle ball, you dip and dunk until fully coated in chocolate. Allow excess to drip off and place on a foil lined tray or plate. *I did not have toothpicks, so I used two spoons and manuvered the truffles in the chocolate just fine that way.*

Chill until the choclate is firm.

EAT! Or give as presents... but your loss! :)

Courtesy ovenless chef

Peanut Butter Pretzel Truffles

1/2 C creamy peanut butter
1/3 C chopped pretzels
1/2 C powdered sugar
1/2 C melted chocolate

1. In bowl, mix peanut butter, pretzels and powdered sugar.
2. Microwave for 25 seconds and stir until fully combined.
3. Place in freezer or fridge until firm.
4. Using about a tsp of mixture, roll dough in hands to form small balls. (You should get between 12-18)
5. Then return balls to fridge or freezer until hardened.
6. While dough hardens, melt chocolate in double boiler or in the microwave for 30 second increments, stirring between each cycle.
7. Then using two spoons, dip balls in chocolate and coat. Place coated balls on a cookie sheet or tray and place in fridge after all balls are coated.
Enjoy your truffles!

These are best stored in an airtight container or bag in the fridge.

*These are also good with crunchy peanut butter. (use only 1/3 c of p. sugar with the crunchy p.b.)
* Also tasty with a little drizzle of honey… about 1/2- 3/4 tsp.

Courtesy Ovenless Chef

Dipped P.B. Zec Cookies

3-4 sleeves Zec crackers (equal to one box Ritz crackers)
jar of Peanut Butter
Bag of Chocolate chips or melting Chocolate

Spread p.b. on crackers and form sandwiches.
Melt chocolate over double boiler or in microwave... stirring often.
Dip sandwiches in chocolate to cover and place on tray to put in fridge.
Allow Chocolate to harden.... and eat! ;)
Store the remaining cookies in airtight container or bag.
Enjoy.

courtesy Anna Schuett

Choc. Chip Cookies... ovenless style!

Chocolate Chip Cookie Dough Truffles
Makes approx. 3-4 dozen

2 1/2 C flour
1 tsp salt
1/4 tsp baking soda
1 C (2 sticks) butter
3/4 C granulated sugar
3/4 C packed brown sugar
1 tsp vanilla
1/3 C milk
1 c mini semi-sweet chocolate chips (can use chopped chocolate bar)

2+ C dark chocolate chips (Again can use chopped chocolate bars)

Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy(or by hand with whisk... let butter get really soft/not melted though). Add milk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips. (I used a chocolate bar, chopped to size of mini chips)

Cover and chill dough for 1 hour.

When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.

Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).

Half batch: 1-2 dozen

1 1/4 C flour
1/2 tsp salt
1/8 baking soda
1/2 C butter
6 T gran. sugar
6 T packed brown sugar
1/2 tsp vanilla
5 T milk
1/2 C chocolate chips

1+ C Chocolate for dipping

Enjoy!

Courtesy loveandoliveoil.com

Brigadeiro: Brazilian caramel-like candies

Image courtesy allrecipes.com
These Brazilian candies are quick and easy!!!

3 tablespoons unsweetened cocoa
1 tablespoon butter
1 (14 ounce) can sweetened condensed milk

1.In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls and eat at once or chill until serving.


**The above directions were what came with the recipe... slightly vague, so here is a little more detailed explanation.
1.First off, sift your cocoa to break up any clumps... if you dont have a sift, just use a whisk and mix the cocoa until no clumps remain... you can also just mash the cocoa with your fingers.
2. Pour all ingredients in sauce pan and mix well before turning the heat on. I would recommend using a baking spatula.
3. Then crank the heat to medium heat and be prepared to stand there the whole time to stir... just keep stirring, just keep stirring.
4. When you tip the pan a little bit, and the "dough" appears to be loose from the pan, then wait another 2 minutes and then remove from heat... again, stiring the entire duration it is over the heat. (You don't want burnt candy.)
5. Let the dough cool for a few minutes while you lay out a layer of clear wrap. Pour the dough out on the clear wrap and using the spatula, create a thin 1/2 inch layer. (this will help the dough to cool more quickly and evenly.) Slap another layer of clear wrap on top and stick it in the fridge.
6. after about a half hour, get out some butter and the dough. grease your hands up with a smidge of butter and pinch off enough dough to make a small bite-sized ball.
(1/2-3/4 inch round) roll ball in palm of hands... you may have to use your fingers too... the butter can be slippery! ;)
7. once ball is formed, roll in cocoa powder, powdered sugar, hot cocoa mix, crystal sugar, sprinkles, nuts, coconut, just whatever your heart desires!
8. One batch should make about 15-20 balls depending on size.
(Best stored in fridge... makes for a good, chewy texture!)


courtesy allrecipes.com
** modified instructions courtesy ovenlesschef

You can get condensed milk in Asia marts. My asia mart carries a brand called Indo milk... check your local market and read fine print on cans of "milk" products. (I also found some at Home plus, but it is not consistantly on the shelf in the baking section.)

Buckeyes (candies)

•1/2 stick (4 tbsp) butter, softened to room temperature
•2.5 cups powdered sugar
•1 tsp vanilla
•1 cup smooth peanut butter
•1/2 tsp salt
•1 cup milk or dark chocolate, your choice

Preparation:
1. In a mixing bowl, combine the softened butter, peanut butter, powdered sugar, vanilla, and salt.

2. Mix on medium speed for 1-2 minutes, until very smooth and well combined.

3. Using a teaspoon, form mixture into balls the size of a quarter. Place balls on cookie sheet covered with foil and chill in refrigerator for 30 minutes.

4. While balls are chilling, melt the chocolate. Temper the chocolate if you desire.

5. Once balls are firm, they can be dipped. Using a toothpick, skewer a ball and dip it halfway into the melted chocolate. You want to leave at least a dime-sized circle of undipped candy on top of the ball.

6. Drag it along the lip of the bowl to remove excess chocolate, and place it back on the cookie sheet. Repeat with remaining peanut butter balls.

7. Return balls to fridge to set the chocolate. Serve once candies are firm.
(courtesy about.com)