Skip to main content

Cookies and Cream Truffles



Adapted from recipe found on iVillage website March 1995.

This is the perfect recipe to start off this blog.  I can honestly say that I have passed along this recipe more times than any other recipe I have ever made.  I've also been told that those I have shared this recipe with have also passed it along to their friends.  I found this recipe almost 17 years ago.  My oldest daughter, Ryan, was four months old and we were using the Ferber method to teach her how to fall asleep on her own.  (By the way, it worked so well, we used it with my second daughter, Megan.)  While she was crying, I went into the next room to surf the web. I came across this website:  iVillage .  It was the perfect place for a new mom to hang out.  I found two recipes that night that I have have made over and over again.  The first was the Cookies and Cream recipe and the second was Bailey's Irish Creme Fudge.   I love to have someone take a bite of the truffle and I ask them what is in it.  Usually they have no idea and are completely shocked when they find out.  I have made these for every holiday you can imagine and love to decorate them for that .    But, if you want to keep with the cookies & cream theme, just use white coating.  Enjoy!





1 8-oz pkg. cream cheese (room temperature)
1-2 pkgs. melting candy wafers (any color)
1 1/2 pkgs. Oreo cookies, crushed (not double stuffed)

Crushing cookies:  


If you have a powerful mixer (I use a KitchenAid), throw whole cookies into the bowl and go to town.  Before you know it, they will be broken into small pieces.  If you don't, place cookies in a gallon zip lock bag and bang the heck out of them.  I used to use my Pampered Chef meat tenderizer.  I've always said that if anyone ever broke into my house, this would make a great weapon.

Beat the cream cheese until fluffy.  Add the crushed cookies.  Beat until the cream cheese is fully incorporated.  The mixture will be completely black.  Refrigerate until completely chilled, around 1-2 hours.  Roll into 1" balls.  Place back into the refrigerator to rechill.  In the meantime, melt candy wafers in the microwave.  Let cool for 2 minutes.  If you dip them too soon, the chocolate truffle will start to melt.  Dip balls into the melted candy with fork and tap off extra coating.  Drop onto wax paper.  If you want to get a little fancy, make a swirl on top of the truffle with the fork.  You can leave them on the counter to harden.  If I'm in a hurry, I throw them into the refrigerator to speed up the process. 

Makes 2 1/2 dozen, but depends on if you actually make them 1 inch.  You have to remember they will look smaller than you think they should be until you dip them in the candy coating.

The standard Cookie & Cream Truffle is a white candy coating (kind of like the cookie).  Chocolate candy wafers taste fantastic also.

Try these other flavors:  Mint-Flavored Oreos and Peanut Butter-Flavored Oreos.  If you use Oreos with an unflavored color, i.e., orange or pastel, the truffle will still come out black.  The cream does not show.  Do not use double stuffed.  It makes the truffle too mushy.

As you can see from the picture above, I made the standard cookies and cream truffles.  I then melted some green and red candy wafers and piped on holiday patterns.  It really dresses them up and they look quite fancy!   

Comments

Popular posts from this blog

The Best Vanilla Cake Ever!

Full credit for the ultimate vanilla cake and vanilla frosting goes to Rosie from  Sweetapolita .  Not only were the directions really easy to follow, but I made two batches on two different days and they came out exactly the same AND perfect.  I have never made a cake this way before.  It was backwards from the way I've usually done it.  It almost seemed like making pastry for a minute.  The only thing I did different was add 1 Tbs. of vanilla bean paste and then 1 Tbs. of vanilla extract.

Candy Cane Valentine

If you're like me,  you might have a lot of candy canes left over from Christmas.  Or, you might wait until they are 90% off and pay next to nothing for a box.  I think I paid 20 cents for 44 candy canes.  I love being able to take one thing and use it for another.  All you need to make this heart is two candy canes and red ribbon.  I hot glued the top and bottom of the candy cane. Then I tied a ribbon and curled the ends and glued it to the front of the heart.  I took another piece of ribbon, made a loop and tied the bottom and glued it to the back.  That's it!  Cute! February 20, 2013 Here is my patriotic version.  Some friends of mine helped me make over 100 of these last night to hand out at the  Veteran's Breakfast that will be held March 2nd in Pepperell, MA.  My daughter, Megan and I organized a little variety show for the Veterans.  Megan and her sister, Ryan will be dancing along with a lot of their dance friends.  There will be a few other acts as wel

Bailey's Irish Cream Fudge

adapted from iVillage.com March 1995 This is an obvious choice for my second recipe since I just mentioned it in the last post.  I'm not kidding when I tell you that this is the best fudge you will ever eat.  It is my daughter, Ryan's favorite fudge ever.  The best part is it makes 5 lbs., definitely enough to go around.  I make this every Christmas.