It’s beginning to look a lot like Christmas, so it’s time for some holiday baking!
This is the time of year that I usually get baking requests from family and friends. I have plenty of go-to recipes but I wanted to try something new. This one was a total experiment but I have to say it turned out pretty great!
Ingredients: a 12 oz. bag of white chocolate chips, 8 oz. tub of strawberry cream cheese (softened), a package of “Golden” (vanilla) Oreos (I used Ralph’s brand), and 1 tbsp of shortening (i.e. Crisco).
You’ll also need: a food processor for crushing the Oreos. If you don’t have a food processor, you can also use a large Ziplock bag… it just takes longer.
First, you’ll need to crush the entire package of Oreo cookies. My food processor is small so I do about 10 cookies at a time. If you over-fill it, the cookies won’t crush. Break the cookies into pieces and place them into the food processor.
“Grind/Chop” until they turn into cookie crumbs. Careful not to over-grind or the cookie crumbs will turn into a paste.
Place the cookie crumbs into a large mixing bowl. Add the entire tub of (softened) strawberry cream cheese.
Combine the cookie crumbs and cream cheese until dough forms. I use a standing mixer but you can also use a handheld mixer.
Once thoroughly combined, put the dough in the refrigerator for 30 minutes. This will make it easier to work with. If you try to form balls while its room temperature, most of it will end up sticking to your hands!
Form dough into 1” balls and place on a baking sheet. Make sure the baking sheet is lined with wax or parchment paper.
Refrigerate the balls for at least an hour. If they aren’t cold enough when you dip in chocolate, they’ll fall apart and ya don’t want that!
Next you’ll need to melt the chocolate for dipping! Pour the chocolate chips into a sauce pan and turn on the lowest possible heat.
Add 1 tbsp of shortening (it helps with melting) and stir constantly. If the chocolate scorches, it hardens and won’t be melted enough for dipping.
Once the chocolate chips are fully melted, dip each ball of dough until fully coated. Place back on the cookie sheet to cool.
The truffles will harden on their own in about 30 minutes or less. Once the chocolate coating is completely hard, you can dig in! These didn’t last long around my family!
Although this one isn’t “diet-friendly” it’s well worth the extra cals! J