Easy Truffles

Now I made 4 types of truffles, but you can deviate from them as much as you want. The 2 basic things to them are cream cheese and cookie crumbs in each batch. I will start with the basic recipe and lead it into what you can make instead, but using the same steps. (Note: I dived the recipes in half because most required the same mixture just with a few different things added)

Here are the ingredients needed for this recipe:

  • 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 2 (8 ounce) packages BAKER’S Semi-Sweet Baking Chocolate, melted

Step 1: Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.)

Step 2: Crush remaining 36 cookies to fine crumbs; place in medium bowl.

Step 3: Add cream cheese; mix until well blended.

Step 4: Roll cookie mixture into 42 balls, about 1-inch in diameter. (I scooped them out with a tablespoon measure and split that in half)

Step 5: Refrigerate for 10 minutes

Step 6: Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.)

Step 7: Sprinkle with reserved cookie crumbs.

Step 8: Refrigerate until firm, about 1 hour.

Step 9: Store leftover truffles, covered, in refrigerator.

Optional:

1. Toasted Coconut Truffles

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 32   Golden OREO Cookies, finely crushed (about 3 cups)
  • 1-1/2 cups BAKER’S ANGEL FLAKE Coconut, toasted, divided
  • 2 pkg.  (6 squares each) BAKER’S White Chocolate, melted

Step 1: Mix cream cheese, cookie crumbs and 1 cup coconut until well blended.

Step 2: Shape into 42 (1-inch) balls.

Step 3: Refrigerate for 10 minutes

Step 4: Dip in melted chocolate; place in single layer in shallow waxed paper-lined pan.

Step 5: Sprinkle with remaining coconut.

Step 6: Refrigerate 1 hour or until firm.

2. Peppermint Truffle Balls

  • 6 candy canes, finely chopped (about 1/3 cup), divided
  • 1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 pkg. (16.6 oz.) OREO Cookies, finely crushed
  • 2 pkg.  (8 squares each) BAKER’S Semi-Sweet Chocolate, melted

Step 1: Reserve 1 Tbsp. chopped candy.

Step 2: Mix remaining candy with cream cheese and cookie crumbs until well blended.

Step 3: Shape into 48 (1-inch) balls.

Step 4: Refrigerate for 10 minutes

Step 5: Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.

Step 6: Sprinkle with reserved candy.

Step 7: Refrigerate 1 hour or until firm.

3. Red Velvet Truffles

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 34   Golden Chocolate Creme OREO Cookies, finely crushed (about 3 cups)
  • 1/2 tsp. red food coloring (i didn’t have any so i used decorating gel and melted some of the red sugar)
  • 2 pkg.  (8 squares each) BAKER’S Semi-Sweet Chocolate, melted
  • 2 Tbsp. red decorating sugar

Step 1: Mix cream cheese, cookie crumbs and food coloring until well blended.

Step 2: Shape into 48 (1-inch) balls.

Step 3: Refrigerate for 10 minutes

Step 4: Dip in melted chocolate; place on waxed paper-covered baking sheet.

Step 5: Top with decorating sugar

Step 6: Refrigerate 1 hour or until firm.

Notes:

How to Easily Dip Balls:
To easily coat balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until firm.
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