It's the day before Thanksgiving and you're freaking out because you've been put on dessert duty for the third year in a row and you don't know what you're making.
Pumpkin pie? Nah.
Pecan pie? Yeah, no.
Let me help you. The answer is, Oreo truffles. Now I can't claim fame for this recipe, unfortunately, but I can vouch for it's ability to please a crowd. My Husband's family goes nuts for them. They're insanely simple, but also insanely impressive. You win, they win.
You don't have much time left. You better go to the store and get to work!
- 1 package of original Oreos, 15.5 oz
- 8 ounces of cream cheese, softened
- 12 ounces of vanilla almond bark
Using a food processor or blender crush the Oreos into very fine crumbs. Add the cream cheese to the food processor and mix until combined. Scoop the cookie-cream cheese mixture into 1-inch balls. I usually end up with about 30. Next, place them in the freezer for about 30 minutes. Using either a microwave or the double-boiler method, melt the almond bark. Remove the balls from the freezer. Dip the truffles in chocolate and place on wax paper to dry. I find that using a fork is easiest because it allows some of the excess chocolate to drip off. Once the chocolate coating has hardened, place the truffles on a serving tray, cover and refrigerate for up to a week.
Notes: You can make these fancier by adding a chocolate drizzle or using some of the cookie crumbs to top the truffles, but I like to keep things simple.
Adapted from Kraft Recipes.
Best wishes and have a very Happy Thanksgiving tomorrow!