Thursday, December 26, 2013

Peppermint Oreo Truffles

I hope that everyone had a very merry Christmas, and got to enjoy quality time with family and friends; the true meaning of the holiday.  For me, it was quite a relaxing day.  Jeff and I spent the Holiday at his parents house this year and we actually opened our presents on Christmas eve.  After 32 years, this was my first time ever doing so, which meant that on Christmas day we could just relax.  Now, if only there had been something on the television worth watching......oh yeah......24 hours of "A Christmas Story"!  I'm beginning to think that we like that movie a little bit too much, because it feels like it wouldn't be Christmas if we didn't have it running all day long.  The funny thing is, that even though we played it all day, I don't think I actually saw the whole movie. 

Onto today's recipe.....

I've tried numerous times now to make truffles, and other goodies, but personal don't feel that I've yet mastered the best approach on dipping things into chocolate.  I do think that I'm getting better though. With that in mind, these peppermint Oreo truffles may not look the most attractive, but they are definitely delicious!

Peppermint Oreo Truffles
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1 box of Oreos
2 cups Andes peppermint crunch pieces, divided
1 (8 oz.) package cream cheese
1 bag (12 oz.) milk chocolate chips
1 ½ tsp. shortening

In a mixing bowl, combine the crushed Oreos and the cream cheese.  Beat together until a soft dough forms and then stir in 1 ¾ cup of the Andes peppermint pieces.  Roll the dough into bite size balls and place on a baking sheet.  Once all the dough has been rolled, place the prepared balls into the refrigerator for 1-2 hours, or until they harden enough to dip into the chocolate without falling apart.

To make the chocolate:
Melt the chocolate and the shortening together in a microwave container, or in a double oven, over the stove top.  Stir together until completely melted and creamy.  Dip the Oreo balls into the chocolate using tongs, tooth picks, or a fork.  Place the prepared balls onto a sheet of wax paper to cool and harden.  Top with the remaining Andes peppermint crunch pieces.

(You can place the balls into the refrigerator to help the chocolate set faster)
Source: Slightly adapted from Spoonful


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