Oreo Cream Truffles

I was recently noticing that the dessert section in my recipe box is about 10 times fuller than almost any other section. That just proves that I have a hopeless sweet tooth!

I love all things chocolate and tasted these little morsels at Christmas time and just thought they were fabulous. The greatest part- they are so easy to make. Yes, folks, you too can make truffles if you have a 3 little ingredients on hand! Usually, you think of truffles as being a time-consuming and fancy-schmancy proposition, but these are done in a snap!

This is a pretty loose recipe. I haven't even seen it written down it is so easy. I actually made a half batch when I made this the other day because that was all of the Oreos I had in the house! It still made at least 25 truffles. I have also tried this with mint Oreos and they tasted amazing.

Oreo Cream Truffles

Filling:
1 brick cream cheese (8 oz.), softened
1 package Oreos (I never go with off brand, except for Wegmans brand if any of you fine people reading this live near a Wegmans)

Chocolate coating:
chocolate candy making discs, melted (I prefer semi-sweet, but you do as you please)
-or-
1 1/3 cups semi-sweet chocolate chips and 1 Tbsp. shortening, melted and stirred together

Pulse Oreos in a food processor until crumbs. (Do this in batches) If you don't have a food processor, try smashing them in a gallon sized bag. (Good luck with that!) Transfer to a large bowl and mix Oreo crumbs with cream cheese until a smooth mixture is formed. Roll into 1 inch balls. You can refrigerate at this point for a little while so they are firm, but it is not necessary. Dip in melted chocolate. Decorate with a contrasting chocolate drizzle if desired. Enjoy!

Carmels 2 ways, equally delicious!

Ahh Caramel- one of my favorite flavors on this earth! (Go figure- it has my two favorite ingredients in it- butter and cream!) I know, I know I just talked about being healthier in my last post, but come on, you need a treat every now and then. I love making these at Christmas time and giving them to people. That is actually usually the ONLY time I make them.

The picture shows the caramels wrapped in special candy wrappers you can buy at a craft store. Wax paper works just as well.

I included a traditionally made recipe which came from a good friend in Potsdam, NY and a Microwave recipe which is SO EASY and equally delish, which came from a book called, Delicious Conversation. Believe me, you will love sharing these at Christmas time (and eating more than a few yourself!!!!)

Traditionally made Caramels, in other words, you will need a candy thermometer!

Mix in a large heavy bottomed sauce pan:

2 cups sugar

1/2 cup dark corn syrup

1/2 cup milk

4 Tbsp unsalted butter

1 cup of whipping cream

Cook to 246 degrees, stirring constantly.

Pour immediately into a buttered 7 x 12 pan. Cool. Cut into squares, then wrap in waxed paper.


Microwave Caramels

½ cup of each of the following:
melted butter
brown sugar

white sugar
light corn syrup
sweetened condensed milk

Combine all ingredients and stir well, making sure there are no lumps of brown sugar. Microwave on high 5-6 minutes (all microwaves vary), do not stir. Pour into greased 8” x 8” dish. Cool and serve. Use for making turtles or slice and wrap individually in waxed paper.