It's time for another Tasty Tuesday! As always, I'm linking up with Cami. Be sure to check out her post today, she has a great chili recipe that will warm you up on this cold day! :)
So I just want you guys to know that I love you all oodles. Oodles upon oodles, so I'm sharing this tasty recipe with you on the first day of my diet. ;) So as I lust after this amazing chocolate joy, I'll hope that you all will make it and eat a truffle just for me!
I got this amazing recipe from Tessa! Be sure to check out her amazing blog!
***Forgive the crappy cell pic! We got a new camera and we left it at the in-laws! :(
What you will need:
1 (16.6 ounce) package regular Oreo cookies
6 regular-size candy canes, finely crushed
8 ounces cream cheese, at room temperature
16 ounces semisweet chocolate, finely chopped
1 tablespoon coconut oil or vegetable oil
Place Oreos in food processor and pulse until finely ground. You can also use a plastic freezer bag and use something hard, such as a rolling pin to crush. You can also do this for the candy canes. You will need to reserve 2 tablespoons of candy cane for garnish. Add what's left to the crushed Oreos. Add cream cheese. Process until well combined and smooth.
Chill in refrigerator for 30 minutes-1 hour until slightly firm.
Line baking dish(s) with parchment paper. Use a spoon or ice cream scoop and place the Oreo mixture on the lined dishes. Be sure to keep the balls about the same size. Chill the balls an hour to 1 day. (I prepared mine one evening and chilled them overnight)
When the cookie balls are chilled, melt chocolate by combining chopped chocolate and oil in a medium microwavable bowl. Microwave in 30 sec. bursts---stirring between bursts, until melted and smooth.
Drop each cookie ball into melted chocolate, coating evenly. Remove with fork, gently tapping off excess chocolate. Place back on cookie sheet and garnish with the reserved peppermint. Repeat with remaining cookie balls.
Store in an airtight container in fridge.