I took a foods class in high school (three years worth of them to be exact). We took a field trip to a local candy shop during class one day and I was fascinated. The owner was so well versed on the history of chocolate and he knew so many secrets to make chocolate "obey." He taught us about tempering chocolate (adding extra chips of chocolate to the already melted chocolate to help it set up better). Who knew? These candies aren't as complicated as those made at the factory, but they are delicious! Enjoy!
OREO TRUFFLES
1 pkg. (8 oz.) Cream Cheese, softened
1 pkg. (16.6 oz.) Double Stuffed Oreo Cookies, finely crushed
1 pkg. White Chocolate Bark
Decorations (Oreo crumbs, milk chocolate, sprinkles...get creative!)
1. Place Oreos in food processor and blend until fine crumbs
2. Mix cream cheese and Oreo crumbs together until well blended.
3. Shape into 1-ince balls. (place in fridge for one hour or until Oreo balls have hardened enough for dipping)
4. Melt White Chocolate Bark
5. Dip Oreo balls into melted white chocolate and place on wax papered covered baking sheet.
6. Once white chocolate has set up you can decorate how ever you want!
7. Enjoy!
(best stored in air-tight container the refrigerator)
1 pkg. (16.6 oz.) Double Stuffed Oreo Cookies, finely crushed
1 pkg. White Chocolate Bark
Decorations (Oreo crumbs, milk chocolate, sprinkles...get creative!)
1. Place Oreos in food processor and blend until fine crumbs
2. Mix cream cheese and Oreo crumbs together until well blended.
3. Shape into 1-ince balls. (place in fridge for one hour or until Oreo balls have hardened enough for dipping)
4. Melt White Chocolate Bark
5. Dip Oreo balls into melted white chocolate and place on wax papered covered baking sheet.
6. Once white chocolate has set up you can decorate how ever you want!
7. Enjoy!
(best stored in air-tight container the refrigerator)
PEANUT BUTTER BALLS
From: A recipe in my mothers recipe box
1/4 cup unsalted butter, room temperature
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 - 2 1/2 cups powdered sugar (I used 2 1/2)
2 pkgs milk chocolate chips
1. Cream peanut butter and butter together.
2. Add salt.
3. Add vanilla.
4. Gradually add powdered sugar (1/2 cup at a time) until it comes together (and looks like the inside of of a reeces cup...yum!)
5. Form into 1-inch balls.
6. Place in the refrigerator for 1-2 hours.
7. Melt milk chocolate chips.
8. Using tooth pick, dip peanut butter balls into melted chocolate.
9. Enjoy!
(best stored in air tight container in refrigerator)
